This term BDSC entered two teams into the regional New Zealand Secondary Schools Culinary Challenge (NSSCC).
NSSCC is an annual event run by The Culinary Arts Development Trust. The competition is designed to promote the next generation of culinary talent, provide career pathways for students, and foster relationships between secondary schools and the hospitality industry. By entering this regional event, teams are competing for a place in the National Grand Final.
This year competitors had to produce two portions of an entrée dish in 45 minutes containing the sponsors product and demonstrating sustainability. Key sponsors were Anchor™ Food Professionals, Silver Fern Farms and Rescued Kitchen.
Students involved were:
Team 1: Angus So 13S10 & Erin Van Schalkwyk 13J5 who produced a medium rare Silver Fern Beef Medallion, on a warm salad of balsamic glazed kumara, carrot, crisp kale and pomegranate. Served with a creamy rescued mushroom velouté and parmesan and parsley stalk tuille.
Team 2: Rachel Melville 11D9 & Precious Villaflores 11J5 who produced hand-made ravioli filled with jalapeno cream cheese, topped with rare beef medallion, crispy bacon, basil pesto with shaved parmesan and golden crumbs.
We are very proud of both teams but special recognition goes to our Year 11 girls Rachel and Precious who placed second, and are runners up on standby for the National finals in August. An amazing achievement!!!
We would also like to extend best wishes to our neighbors Pakuranga College who won the Auckland regional competition and will be heading to the finals in August. Good luck!