Rovin Marthamutu with Jim Reeves, Country Director Ireland, Unilever Food Solutions and Audrey Crone, Executive Chef, Unilever Food Solutions
Chef Rovin cooks up a storm for judges
AFTER an intense two-hour cook-off, Rovin Marthamutu from TU Dublin – Tallaght cooked up a two-course menu that wowed the judges at this year’s Knorr Professional Student Chef of the Year competition and won him the Bronze Medal.
This year six student chefs from across the country took part in the competition. Rovin and the other student chefs were challenged to prepare a two-course menu comprising main and dessert, inspired by this year’s theme “Modernised Comfort Food”.
For his main course, Rovin prepared roast chicken with bee pollen crust, wild mushroom duxelles, celeriac, and bean cassoulet. And for dessert, he prepared beetroot, apple tart tatin.
The judging panel this year was made up of 2016 MasterChef: The Professionals winner, Gary Maclean, Executive Chef at The Brehon Hotel, Killarney, Chad Byrne and Audrey Crone, Executive Chef Ireland, Unilever Food Solutions.
The overall winner was Benita Krestschmer from MTU Cork while the Silver Medal was won by Kieran Bolger from TUS Limerick.
