The winning students have proved they’ve got what it takes when it comes to preparing delicious food and competing at a high level against chefs working in the industry.
All five students who took part this year secured a medal place and managed to fight back their nerves to compete in front of a live audience with demonstrations held as part of the popular ScotHot event held at the SECC. Zoe Robertson, Terri Scott and Sadie Colley picked up gold medals while Regan Anderson and Andrew MacDonald were awarded bronze medals.
ScotHot was held over two days, Wednesday 15 to Thursday 16 March and is Scotland’s biggest food, drink, hospitality and tourism trade show.
During the event the five students prepared and served a wide range of dishes from pasta and chicken to fish and duck, showing their specialist skills and modern cooking techniques.
Gold winner Sadie Colley (19) from Ladybank, picked up her first place medal in the category ‘Best in Class for Sustainable Fish Dish’ for her delicious and well presented Hake with celeriac fondants which were dusted with bacon and served with a pea and bacon ragout, sherry vinegar and bacon dressing and pickled onion rings. Sadie was the only college entry to reach the final in her category where she competed against junior chefs from top hotels and restaurants from throughout Scotland.
Said Sadie: “Winning a gold medal at ScotHot was an amazing experience which I will never forget. I couldn’t have done it without the help and support from my lecturer Pam Fowlis who is a fantastic role model. Long term I hope to progress my studies on to university and become a Home Economics teacher.”
Lindsey Robertson, Curriculum Manager for Culinary Arts said: “At Fife College we very much value the part that competitions such as ScotHot play in maximising the skills and talents of our students.
“To win five medals at such a high level event is an amazing achievement for us and is testament, not only to the talent and hard work that our students put in but also to the great mentoring they receive from their lecturers.
“The students showed great commitment to the competition with hours of practice after classes to perfect their dishes and skills. The competitors and mentors had a 6am start and 9pm finish which our dedicated students took in their stride – we are extremely proud of their achievements!”