Professional cookery lecturer Paul Clark came out top in the Gressingham Duck competition, while Andrew Kelly, who is studying cookery at the college, was awarded silver in the Modern Apprentice Skills Challenge during ScotHot – Scotland’s largest hospitality, tourism and catering show.
Paul wowed the judges with his seared duck breast, butternut cous cous, and puree cardamom and orange reduction, winning ‘best in class’.
Meanwhile, Andrew performed well in his round, successfully preparing a chicken for sauté as well as producing six different vegetable cuts to a high standard.
Paul said: “ScotHot is one of the most prestigious events in Scotland’s culinary calendar so to take part is a fantastic honour. For Andrew to have achieved silver so early on in his career is a great boost and he should be very proud of his achievement. I was also delighted to succeed in my own category.”
ScotHot, held annually, brings together key buyers and decision makers from top hospitality and catering establishments. This year the event, held at Glasgow’s SECC, kicked off Scottish Tourism Week.
Professional cookery lecturer Colin Wilson also took part in the event, judging a number of dessert categories.