St Margaret's College sous chef Beth Henderson tosses some
vegetables alongside head chef Bede Beaumont, as part of
the Residential College Chef of the Year competition held
at the University of Otago this week. Photo by Peter
Bragging rights were at stake at Dunedin's Residential
College Chef of the Year competition at the University of Otago
as chefs from the city's colleges worked their culinary magic
on gourmet dishes.
Competition organiser, college catering manager Gary McNeill
said this week's event was about showing the skills of the
chefs, who held important roles keeping the students who
stayed at Dunedin colleges happy.
"These residential chefs produce around 10,000 meals per day
and the chef competition is all about showing what they are
capable of doing and putting them out of their comfort
zones," Mr McNeill said.
Each team was provided with a mystery box of food, which
contained quail eggs - which had to get used - venison strip
loin, squid tubes and duck breasts and had to produce two
courses in 70 minutes.
Cumberland College executive chef Kevin Strange and senior
chef Dylan Henry won the top prize and the right to hold the
all important winner's trophy until next year's competition.
They also picked up an antique style jug and toaster and a
cake mixing set.
Rosie Finigan and Linda Street, of Carrington College, were
second and earned an antique-style jug and toaster, with Wade
Kennard and Owen Newbould, of Abbey College, third, winning
an antique-style toaster.