Scottish Juniors Prepare for the ultimate Challenge
The Scottish Junior Culinary Team who are based at Adam Smith College will represent Scotland at the forthcoming World Culinary Grand Prix at ScotHot 2013 on 4-6 March at the SECC Glasgow.The students have been working hard to prepare for the challenge and are hosting a run through dinner at the college St Brycedale campus in Kirkcaldy on Wednesday 27 February to do a final practice of their menu.
Students busy prepping for the final practice, 60 covers in all,.they appeared to be relaxed and engrossed in their tasks.
The Meal
Starters, "Arbroath Smokie" Cake on Curry Scented Monkfish and Sweetcorn, Buttered Spinach and Aubergine Relish.
Main Course, Roast Rump and Herbed Faggot of Scotch Lamb with a Couscous Sauce, Carrot Puree, Potato Compression and Wilted Baby Gem Lettuce.
Dessert, Liquorice and Cherry Bavarois with Hazelnut and Ricotta Cake "Crabbies" Ginger Sabayon and Sour Cherry Sorbet.
Finished with Petits Fours and Coffee.
I shared a table with three others.
Marie-Clare James, Marketing and Events Manager for The Federation of Chefs Scotland.
Emma, Food blogger.
Ross Boyce Previous Master Chef contestant.
Naturally we talked about food, a little of our selves since we had never met before, interrupted by mmmms and oooos of appreciation of the tastes and delights of the meal.
Ross Lyall Chef and trainer at Adam Smith College, one of a team managed by Bryan McCabe, Department Manger, Hospitality and Fashion.
The team at the end of a long shift, looking suitably chuffed.
Counting the takings, the bottom line.
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