Students create signature dishes with Foie Royale
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Students from the London Geller College of Hospitality and Tourism (LGCHT), led by Chef Lecturer Tarik Ramjaun, recently took part in a competition to create dishes using Foie Royale, a more sustainable and ethical version of foie gras.
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The competition, run in collaboration with Foie Royale itself, is in its second year. Foie Royale is produced using goose and duck livers from animals that have not been force fed, as is the tradition with foie gras.
Five students – Jun Ming Yee, Deimante Duobaite, Kin Hang Kevin Yu, Gerard Availa and Pem Sherpa – made it through to the final cook-off and the chance to create their dish in front of Foie Royale Marketing Manager Laith Amiry.
In first place was Jun Ming Yee, who won a bespoke engraved chef’s knife for his dish — roast quail with seared duck Foie Royale, goose Foie Royale hollandaise, black garlic puree and red wine cranberry jus. In second place was Deimante Duobaite, who won a £100 Amazon voucher, and in third was Kin Hang Kevin Yu, who received a £50 voucher.
“This competition is a valuable learning experience for students, and coming at the end of the term, it allows them to showcase the skills they have learned during the semester.
They also gain valuable insight into a chef’s dish creation process, from the initial idea, right through to the plating of a restaurant-style dish."
said Tarik Ramjaun.
The winning dish will appear in the Chef and Restaurant Magazine next month.
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