CATEX WEB BANNER 1200X133 V2

Top Trends on CATEX Table
CATEX, Ireland’s largest foodservice and hospitality event, returns to the RDS, Simmonscourt from Tu...

Read more

Fellowship for Brian
Brian Bowler of the Montenotte Hotel, Cork was presented with an IHI Fellowship by Michael Mallon, c...

Read more

Paul's Lifetime Achievement
Paul Boksberger was presented with a Lifetime Achievement Award at the IHI Founders Banquet

Read more

Helen is a Fellow
Helen Fahy, head of quality and culture at The Doyle Collection receives her IHI Fellowship from Mic...

Read more

Top Trends on CATEX Table
Fellowship for Brian
Paul's Lifetime Achievement
Helen is a Fellow

Jack wins Eurotoque title

ychef

The winner of the Euro-Toques Ireland Young Chef of the Year competition for 2018 is Jack Lenards, from Kilcoole, Co Wicklow. The 22-year-old was one of six finalists taking part in the concluding round of the competition, which was held at Dublin Cookery School in Blackrock, followed by a prizegiving dinner at the InterContinental hotel in Ballsbridge.
 
Jack works at Mews restaurant in Baltimore, one of three Co Cork establishments recently bestowed with Michelin stars, and was mentored for the competition by the restaurant’s head chef, Ahmet Dede.
 
The Dublin Institute of Technology graduate was also a finalist in the competiton last year, when he was working as a chef de partie at Restaurant Patrick Guilbaud. 
 
Jack wins an expenses-paid trip to South Africa, where he will have an opportunity to work with Dublin-born chef Liam Tomlin, who has four restaurants in Capetown, and who was the guest judge for this year’s final. Lenards will also have the opportunity to spend a week at the Kruger National Park, working at the Singita game resereve.
 The Euro-Toques Young Chef competition has been underway since July, and to reach the final, competitors had to submit written work and attend an interview, followed by a semi-final round for the top 14, which involved a cooking skills and techniques task.
For the final round of the competition, the remaining six candidates had to cook two original dishes, a main course using Irish wild venison, and a starter or dessert made with a selection of Irish raw milk cheeses. They had 2.5 hours to cook, and were marked under three separate headings - execution and work practice, taste and flavour, and presentation.
 
The judging panel was composed of Tomlin, along with Kieran Glennon, head chef at Restaurant Patrick Guilbaud; Euro-Toques Ireland commissioner general Graham Neville, of Dax restaurant; Gareth Mullins, executive chef at The Marker hotel, and Irish Times Magazine food columnist Jess Murphy, of Kai in Galway.
 
The winner cooked a main course of roast loin of Sika deer with barley risotto and Douglas fir double IPA, and a dessert of poached apple, tawny cider sauce and grated Young Buck cheese.
 

angelic workshops brockagh resource centre glendalough

Hallmark-Training-Version3

the-firm-hotel-catering-recruitment

NEW MEMBERSHIP BENEFITS
IHI Logo Final Logo

failte-ireland logo

Tourism Ireland Logo 1

picassa-june14

Contact HospitalityENews

Editor: Frank Corr
fcorr100@gmail.com


Sales & Marketing: Gavin D. Ryan
hospitalityenews@gmail.com

our hotels story

Hospitality E News 250x500

Follow Us