After a long and rigorous process, and the final round, which took place earlier in the day at The Cooks Academy, Dublin, the esteemed Judges had deliberated and reached their decision. The announcement of the winner of Euro-Toques Young Chef of the Year 2014 was to be made at a pop-up Market Party event, held at The Marketplace, Capel Street, Dublin, on Sunday 23rd November 2014. Before the winner was declared, each finalist put the finishing touches to a miniature version of their signature dishes, which they served to 200 guests from each of their “Market” stalls.
M.C’s for the evening were Steven and David Flynn – “The Happy Pear”, Greystones, Co. Wicklow
Ian McHale, Senior Chef de Partie, Chapter One, Dublin – Braised Pork cheek, crispy pigs ears, spiced pumpkin crush, sage purée, Bramley apple and horseradish compote
Chris Fullam – 3rd Yr., Student of Culinary Arts, D.I.T., Cathal Brugha Street Dublin – Cappuccino of Bouillabaisse with a cream of Sea Urchin foam, Baguette au Levain and a traditional Marseille rouille
Matthew Logan, Chef de Partie, Chapter One, Dublin – Ballyhoura Wild Mushrooms, Smoked Potato, and Onion Galette
John Fitzmaurice, Sous Chef, The Mustard Seed at Echo Lodge, Ballingarry, Co. Limerick – Ballinwillin Farm Venison Bacon, scotch duck egg, Little Milk Co., Vintage Cheddar custard, black pudding, and Longueville Cider purée
Luke Ahearne, Chef de Partie, Campagne, Kilkenny – Sea Dog Rum Panna Cotta, pear and chestnut
Awaiting the announcement of the winner
The top prize is a two week, all expenses paid, Stage (work experience) at The Square, London, under the expert tutelage of Chef Philip Howard.
These five young Chefs did themselves, their employers, and mentors proud. I wish them every success in their respective careers.