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Chillilicious Cook Off at SRUC Elmwood Campus

Published Wednesday, 19th June 2013 in Study at SRUC news

Chillilicious cook off

For the second year SRUC Elmwood Campus and local food company Chillilicious, have come together to challenge the hospitality students to use 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 made a name for itself.

For the challenge the students had to create their own recipe, incorporating or using Chillilicious chutney. The winning recipe along with the two runners up, are printed on recipe cards to be distributed all over Fife.

The winner Jamie Pullar created a chocolate mousse crunch and received a cheque for £100. Runners up Spud Henderson and Mayumi Sekiguchi received Chillilicious goody bags.

Stacey Galfskiy said:

“Overall the level of entries were outstanding and the students 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 SRUC Elmwood and everyone involved should be very proud.”

Former Elmwood Campus Hospitality students, Michael Clark and Ian Boydthorpe, now employed at the Peat Inn, were on hand to judge the competition.

“It was a fantastic opportunity for local businesses and Elmwood Campus to support each other and to promote Fife’s excellent local produce,” said Michael Clark.

Winning student, Jamie commented,  “It has been a great opportunity for me to compete in this competition and I am delighted to have won. I was a runner up last year, so to win this year is brilliant. I look forward to competing again next year.”

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.”

For more information about the Hospitality department contact Audrey Peebles at Audrey.Peebles@sruc.ac.uk or on 01334 658800. For details of the courses available at SRUC’s Elmwood Campus in Cupar, Fife, contact 01334 658856 or visit our Elmwood Campus homepage.

Courses available, City and Guilds Introduction to Professional Cookery, City and Guilds Level 1 Diploma in Professional Cookery, City and Guilds Level 2 Diploma in Professional Cookery, HNC Professional Cookery, City and Guilds Level 2 SVQ Diploma in Professional Cookery, City and Guilds Level 2 SVQ Diploma in Food and Beverage.

Photo Caption (L-R): Ian Boydthorpe, Spud Henderson, James Pullar, Stacey Galfskiy, Mayumi Sekiguchi and Michael Clark.

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