Student chefs battle it out for top turkey prize

Student chefs from colleges across the country competed at UCB in a live cook-off to be crowned Student Chef of the Year in the 2014 British Turkey Awards. 

The students were challenged to create an imaginative starter and main course using turkey breast or thigh or both. The theme of the dishes was “Arabian Nights”, and the winning recipes will be served to over 250 guests at the British Turkey Awards dinner dance at The Savoy in London on 25 September. The top prize in the competition is two day’s work experience cooking for the awards banquet, plus £300. 

Competing for UCB is third-year Culinary Arts Management student Greg Situnyake, who has studied at UCB from NVQ level and is now an apprentice at Turners, a Michelin star restaurant in Birmingham. 

Greg’s menu was:
Starter: Arabic galantine of turkey, celeriac and pistachio remoulade, toasted sour dough and majool date and lemon preserve. 

Main: Tournedos of turkey, pear and cumin crust, butter-poached lobster, aromatic cous cous, butternut squash puree and lobster reduction.  

The judging panel included Paul Kelly, chairman of the British Turkey Federation; Budi Bin Sukim, Banquet Chef at The Savoy; Tony Robertson, British Turkey Consultant Chef; plus award sponsor Aviagen. 

Seven students were shortlisted for their starters, and nine students for the main courses. Greg came second in the starter dish category.