A total of 10 culinary students (five from France and five from Ireland) took part in the 2019 finale of Dairy Chef, the competition organised in partnership between the French Embassy in Dublin, the Higher Education Authority, the National Dairy Council and the French Dairy Council.
Culinary students from top colleges in France and Ireland were invited to champion their institution by creating a three-course menu celebrating Irish and/or French dairy produce. Each dish had to include French or Irish dairy produce as the main ingredient.
Danay and his cooking partner Vincent Bigioni from the Institut Paul Bocuse in France created a menu with their innovation and creativity under pressure which really impressed the judges.
Paula Wardziak from Galway-Mayo Institute of Technology and partner Luca Kanzcak from CFA Médéric as well as Marion Toussine from l’Université de Cergy Pontoise and Hope Cuddihy from Waterford Institute of Technology comprised the two sets of runners-up.
For the finale, each Franco-Irish pair of students was given a mystery basket of ingredients. In true ‘Masterchef style’ they were asked to produce a three-course meal of their choice with dairy produce included in each course.
The first prize is a week-long ‘stage’ within the prestigious kitchen of the Restaurant Bristol in Paris and the joint runners-up have won a ‘stage’ at Michelin Star Restaurants in Dublin – chef Ross Lewis-owned Chapter One and Restaurant Patrick Guilbaud.
The winning teams also received gastronomic weekends of travel in Ireland and France to experience their unique food cultures following their Stages.
The cook-off event was held at the CFA Médéric in Paris.