To celebrate this year’s Good France (Gout de France) the French Embassy in Ireland has come together with the French and Irish Dairy Councils and the CFA Médéric – École hôtelière de Paris to launch the second year of Dairy Chef 2019.
To celebrate this event, we invited culinary students in top colleges in France and Ireland to create a three-course menu celebrating Irish and/or French dairy produce. Each dish created must include dairy as a core ingredient. A shortlist of five French and five Irish culinary students has now been selected to attend the Cook Off which is being held this year at CFA Médéric in Paris on the 3rd of April 2019.
The Irish students shortlisted to take part in Paris are:
- Chris Leech – TU Dublin Cathal Brugha Street
- Danay Berhane – Cork Institute of Technology
- Hope Cuddihy – Waterford Institute of Technology
- Paula Wardziak – Galway Mayo Institute of Technology
- Gavin Pope – TU Dublin Tallaght Campus
The standard was incredibly high this year and made the judging process very challenging. There were some really innovative dishes and clever use of both Irish and French dairy produce together. Interesting also to see ingredients like buttermilk and whey being used in a number of the proposed dishes.
The judging panel for the competition entries included Mary May (Higher Education Authority), Marc Daumas (French Embassy in Dublin) and Cathy Curran of the National Dairy Council.
The French Ambassador to Ireland H.E. Stéphane Crouzat said “I am delighted to see Irish students going to Paris for the second edition of Dairy Chef. The promotion of student mobility is central to the activities of the France-Ireland network for Culinary Arts, Hospitality and Tourism. This culinary competition will highlight the quality education students can gain through the FICAHT which will equip them with the technical and language skills for the job market of tomorrow”.
The prizes will include a week-long “stage” within a prestigious restaurant in Paris, as well as work experience in two of Dublin’s Michelin Star restaurants. The three winning teams will also win a cultural gastronomic tour in Ireland and in France following their stage as part of the prize.
Zoe Kavanagh, CEO of the National Dairy Council said “We are really excited to be involved in this competition with our colleagues in France and to celebrate the taste and diversity of dairy produce. Both Ireland and France have an excellent reputation of high-quality dairy production. The best dishes are made from fresh ingredients and dairy is delicious, nutritious and versatile”
CLICK HERE for further information on Dairy Chef 2019
For NDC PR enquiries please contact Cathy Curran, Communications Manager – PR@ndc.ie
Inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative from 1912, Goût de France / Good France encourages chefs from around the world and embassies to serve French-style dinners on the same day in various world cities. On 21 March, France is on the menu! This international event, which was first held in 2015, follows UNESCO’s decision to put the “gastronomic meal of the French” on the intangible cultural heritage list. Thus on 21 March every year, participating restaurants offer guests the experience of French art de vivre and pay tribute to its capacity for innovation and the values that it represents: sharing, pleasure, and respect for good food, good company and the planet. In 2018, over 3,500 participating restaurants in 152 countries, 300,000 meals and 8,000 guests in 156 embassies. http://uk.france.fr/en/gout-france-good-franceFor futher information contact:
Cathy Currran, Communications Manager, National Dairy Council
+353 1 290 2518 | email@example.com