Elmwood College and local company Chillilicious, have come together to challenge the College’s hospitality students to use some of the company’s products in an innovative way.
Chillilicious produces quality chilli food products and chilli inspired fused glass art. It is run by mother and daughter, Patricia and Stacey Galfskiy and was set up in December 2010 and has gone from strength to strength.
The students had to create their own recipe, which incorporated the use of Chillilicious chutney. The winning recipe along with the two runners up, will have their ideas made into recipe cards and will be distributed all over Fife.
The winner Spud Henderson created a pheasant Wellington, with red pepper and chilli chutney and received a cheque for £100. Runners up Jamie and Steven received Chillilicious goody bags. Spud will also go on to do a cooking demonstration at the Crail Food Festival with his winning recipe.
Stacey Galfskiy said, “Overall the level of entries were outstanding and the students have demonstrated an excellent level of skill. Considering that there was no input from their lecturers, the students have done exceptionally well. There was a diverse range of dishes to sample and each one was very creative. The students are a credit to the College and everyone involved should be very proud.”
Former Elmwood College Hospitality students, Michael Clark and Ian Boydthorpe were on hand to judge the competition and are both employed at the Michelin star restaurant, The Peat Inn. Michael said, “It was a fantastic opportunity for local businesses and Elmwood College to support each other and to promote Fife’s excellent local produce.”
Winning student, Spud Henderson commented, “It has been a great opportunity for me to compete in this competition and I am delighted to have won. The standard was very high, it was an excellent opportunity to show how creative we could be. My next challenge is to cook at the Crail Food Festival.”
Vicki Munro, Hospitality lecturer at Elmwood said, “It was a great way for the students to showcase their skills and to use locally produced products by teaming up with Chillilicious. Chutney can be used as a key ingredient, not just as a side dish. The students coped very well under pressure and they received excellent feedback for their dishes.”
Pictured from left, Stewart MacBride, judge Ian Boydthorpe, Kieron Murdoch, winner Spud Henderson, Kris Cargill, Stacey Galfskiy, runner up Jamie Pullar, runner up Steven Dow and judge Michael Clark.