Tuesday 3 July 2018 7:03pm
The 2018 winners of the University of Otago's Residential College Chef of the Year Competition: Jonel Barcos (left) and Tracey Leishman of Toroa College. Photos: Sharron Bennett.
Good teamwork and great use of the ‘mystery ingredient’ won two chefs from Otago’s Toroa College bragging rights in this year’s Residential College Chef of the Year Competition held last week – the second year in a row the contest has been won by Toroa.
The competition – now in its ninth year – saw nine pairs of chefs from Otago’s residential colleges battle for 70 minutes to produce two courses and two portions of each course using a venison back strap, salmon filet or oysters, and a compulsory mystery ingredient - liquorice.
Chefs in action at the event in the Link.
Jonel Barcos and Tracey Leishman took this year’s title with their main of venison, fondant potato with capsicum liquorice jam, cream cheese cucumber rolls and parmesan and kale wafers; followed by a dessert made up of liquorice flavoured toffee apples, liquorice and walnut crumb, apple and rhubarb compote, and white chocolate, persimmon, lime and mint cream.
The winning dish - venison, with fondant potato, capsicum liquorice jam, cream cheese cucumber rolls and parmesan and kale wafers.
Tarin McGhee and Dylan Henry of Te Rangi Hiroa College came in second, while Mara Donovan and Brian Galvin from Aquinas were third.
Head judge Mark Wylie, the National Sales Manager for Southern Hospitality, says he was incredibly impressed by the standard of the dishes created in the competition – and says it wasn’t easy to pick a winner.
The serious business of judging.
“It was very close,” he told the Otago Bulletin Board. “The winners had the nicest tasting dish, and used the liquorice in the most creative way. They had great teamwork and looked like they were having fun.”
Mr Wylie regularly judges cooking competitions around New Zealand, and says each and every dish created in this year’s Chef of the Year event would have stacked up at a national level.
“It says a lot about the skills of these chefs that they can go from cooking hundreds of meals a day to cooking one fine dining dish. I’m incredibly impressed with them.”
Jonel Barcos and Tracey Leishman in action during the competition.
Mr Barcos, who has only worked at Toroa for three weeks, says he and Ms Leishman weren’t expecting to win, and were “lucky”.
He says the competition allows chefs to “cook from their hearts”.
Ms Leishman, who was part of Toroa’s winning team last year, agrees.
“Winning means heaps to us. It’s great to be able to be creative instead of working on normal food production.”
Head of Toroa Christina Watson-Mills says the competition is a great way for the College catering teams to have their work recognised in a different forum.
“We are all really proud of Tracey and Jonel. Their creations on the night were amazing. Our catering team is highly talented and they work tirelessly behind the scenes to produce great meals for our college throughout the year.
“Taking the honours two years in a row and for a third year overall, highlights the passion and dedication of all the good people in our kitchen.”
The event organiser, Catering Manager Gary McNeill, says this year’s competition was bigger than ever before, with more colleges putting forward teams.
He says he is proud of the event, and proud of the competitors for putting themselves forward.
The cupcake decorating competition was popular with children and adults.
The event this year featured plenty of activities for the audience, with a ‘kid’s corner’ complete with a chocolate fountain, slushy machine, popcorn and lollies, a cupcake decorating competition and a blind tasting competition.
College staff also had the opportunity to go head-to-head in a 'tallest meringue' contest.
Aquinas’ Associate Head Brian Satake with his winning 16cm meringue.
In a tense competition Aquinas’ Associate Head Brian Satake out-beat staff from four other colleges to create the stiffest mixture – measuring 16cm when scooped and layered.
He was happy with his win – and credits his time at the gym, plus using an extra egg white with his success.