A talented Irish culinary team has traveled to Luxembourg this month to represent Ireland at the prestigious Villeroy and Boch Culinary World Cup 2022 and features both team members and mentors from Limerick and Clare Education and Training Board’s College of Further Education and Training Hospitality Campus.
The EFQM European Centre of Excellence was also proud to be chosen to act as the basecamp for all Team Ireland training over the past 12 months. The international culinary competition, which happens every four years, will take place in conjunction with the gastronomy trade fair EXPOGAST from November 26th to 30th in Luxembourg.
This year’s Team Ireland competitors proudly representing their country at the nine-day competition hail from all over Ireland and include Chef Megan Watkins and Chef Nayare Costa, both from the College of FET Hospitality Campus, Limerick. Other talented young team members include Chef Eli Van Phuocle, One Pico, Dublin; Chef Aaron Ruth, Rustic Stone by Dylan McGrath, Dublin; Chef James McGrath, Adare Manor, Limerick; Chef Luke Ryan, Technological University of The Shannon, Athlone Campus; Chef Elliot Griffin, Limerick Strand Hotel, Limerick; and Chef Liam Martin, Technological University of the Shannon, Athlone Campus.
The team is accompanied by a group of mentors who will guide them throughout the pressure of the renowned Culinary World Cup. Those tasked with inspiring Ireland’s entry to success are Chef Carol Dollery and Chef Will King from the College of FET Hospitality Campus, Limerick, Executive Chef Alan Fitzmaurice, from The Glasshouse Hotel, Sligo, and John Kelly and Brendan O’Neill from the prestigious Panel Of Chefs.
Ireland is competing alongside 55 different nations from 5 continents taking part at the highest level of culinary expertise. These include Australia, Belgium, Canada, Cyprus, Denmark, England, Germany, Mexico, Norway, Poland, Portugal, Switzerland, Sweden, Wales, Czech Republic, Denmark, Finland. Germany, Hong Kong, Iceland, Italy, Netherlands, Scotland, Singapore and USA.
Team Ireland has to produce a 3-course meal for 70 people in the International Restaurant for judging in addition to a ‘Table of Fire’ buffet where 12 international judges will score the competitors. The theme for this year’s Team Ireland competition is the ‘Wild Atlantic Way’, with all national producers featuring at the final in Luxembourg using fresh ingredients from various locations along the famous route. Sponsors for the event include Limerick and Clare Education and Training Board, Fáilte Ireland, Opel, McDonnell, F-DICK, Glana, DOLE, Robot Coupe, Abbey Court Hotel and Tommy Varden Ltd.
If Team Ireland thought the selection process was tough, they have an even harder challenge ahead, with the competition at the World Cup sure to be intense. Teams at the renowned competition have been tasked in the past with presenting and preparing menus in under 6 hours using specific ingredients and stringent guidelines. This is then followed by the pressure of a dinner service for 2 hours in the Restaurant of Nations in front of over 100 people.
Speaking about the young chefs representing Ireland in the World Cup Final in Luxembourg, Bernadette Enright, Manager of the College of FET Hospitality Campus and basecamp for Team Ireland said: “This is an amazing opportunity for our chefs who are all under 23 years of age. They will be excellent ambassadors for culinary careers, particularly with 2 female chefs on the squad. We are also very proud of the representation for College of FET, Hospitality Campus in Limerick.” The team committee supporting Team Ireland consists of Bernadette, Alan Fitzmaurice and World Master Chefs Brendan O’Neill and John Kelly from Panel of Chefs.
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