ScotHot

The culinary skills of our talented lecturer and student have been celebrated during a prestigious industry contest.

Catering lecturer Paul Clark came out top in the Gressingham Duck competition, while student Andrew Kelly, who is studying on the College’s Professional Diploma in Professional Cookery, City and Guilds Level 1 course, was awarded silver in the Modern Apprentice Skills Challenge during ScotHot – Scotland’s largest hospitality, tourism and catering show.

Paul wowed the judges with his seared duck breast, butternut cous cous and puree cardamom and orange reduction, winning ‘best in class.’ Andrew meanwhile performed well in his round, successfully preparing a chicken for sauté as well as producing six different vegetable cuts to a high standard.

Andrew, 17, from Kirkintilloch said: “I found the competition challenging but really enjoyable. You only get 40 minutes to prepare all parts of the dish which is a really tight timeframe. Taking part was a great experience and I was very pleased to have won silver.”