UCOL students cook up a storm

Culinary students from UCOL have been creaming the competition, and were steaming up the kitchen again on Friday at the New Zealand Chefs National Salon.

The competition was won by a UCOL team in 2015, and this year’s crew also put in a top performance and should be a strong contenders, lecturer Mark Smith said on Friday, as they awaited the results.

The team have already scooped gold at the Hawke’s Bay regional round, for their kitchen skills, as well as a bronze for front of house.

They then repeated the same medal scores at the Taranaki regional.

Baking certificate student Zachariah Meads entered the Taranaki competition as an individual in the dessert class.

He competed against fully trained chefs, scoring 98 per cent and claimed his own gold medal.

On Thursday he competed in the NZ Commis Chef of the Year, within the NZ Chefs event, and picked up a gold for his dessert, and a silver for his starter. The rest of the team competed in the Toque d’or competition on Friday.

‘‘It’s the biggest competition in New Zealand for cooking students,’’ Smith said.

‘‘The students that win it can get great careers, they get employed straight away and can go on to great things.’’

Students Kate Bryant, Keziah O’connor and Summer Dennison were preparing a starter of sousvide and smoked salmon, a main of coffee infused roasted sirloin with beef brisket strudel and caramelised shallot jus, and a dessert of white chocolate and pear mousse with rhubarb jelly and chocolate soil.

Certificate in cookery student Bryant said the competition was a good way to hone her skills.

‘‘I have had so much help and support, from both my lecturers and competition mentor.

‘‘Competing has benefited me ... I have had so much help and support ... and it has been amazing to be given an opportunity to push myself, succeed and have so much support along the way.’’

Smith said the students put in a massive effort to juggle competition, studies and, in many cases, part-time jobs.

The results were due to be announced at a function on Friday night.

PHOTO: SUPPLIED Kate Bryant, left, takes on the salmon, while Keziah O’connor works alongside her on a cut of meat. The UCOL culinary students, competing in the Toque d’or competition in Auckland on Friday.