Student chefs cream of the crop

Three Palmerston North students have teamed up to win one of New Zealand’s most prestigious culinary competitions, bringing the title to the city for the first time in the process.

Kate Bryan, Keziah O’connor and Summer Dennison were the supreme winners of the Toque d’or student culinary competition, held in Auckland on Friday night.

Bryant and O’connor took home a gold medal for their work in the kitchen, while Dennison was awarded a silver for her front of house skills.

Twenty other culinary students from around the country took part, but it was the three-course menu from the Palmerston North pair of Bryant and O’connor which won over the judges.

Sous vide and smoked Akaroa salmon with pickled New Zealand vegetables was the starter, followed by a main of roasted New Zealand beef sirloin with a beef brisket and kumara strudel, spinach, carrots, turnips and a caramelised shallot jus.

Dessert was a white chocolate mousse with poached pears.

The team had three hours to get the food ready, while being watched by a panel of industry judges, including Swedish chef and gastronomy professor Gert Klotzke .

O’connor said she and her team had trained hard for the event, and were thrilled to win.

‘‘We put in months of hard work to get ready for the competition. At the same time, we had to juggle work, study and personal commitments.’’

Team manager and UCOL chef lecturer Mark Smith said it was a triumph for UCOL, the students and Palmerston North.

‘‘Achieving top ranking at such a prestigious competition...is a significant achievement.’’

Event organiser and New Zealand Chefs Association president Graham Hawkes said there was no room for error.

‘‘Aside from the competitive component, the event also puts the students in front of some of the most highly-regarded culinary professionals from New Zealand, which opens new doors.’’