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Cavan Institute



The second regional final of the TY Young Cook of the Year Competition took place on Wednesday 24th April in Cavan Institute. The aim of this competition is to encourage secondary schools to promote local food, and to educate and inform future generations about the importance of supporting our local food industry. The project also encourages young people to consider a career within the hospitality sector by pursuing courses delivered by CMETB at Cavan Institute. This competition was sponsored by SuperValu Food Academy and Created in Cavan.

Transition Year students from six secondary schools across Cavan, Monaghan, Meath and Louth travelled to Cavan to showcase their culinary skills. These students had won their county finals earlier this year. The participating schools were Inver College, Carrickmacross; Beech Hill College, Monaghan; Loreto College, Cavan; St Aidan’s Comprehensive, Cootehill; Sacred Heart Secondary School, Drogheda and St Joseph’s Mercy Secondary School, Navan.

On the day of the competition, students had two hours to prepare a two-course meal using local ingredients, as well as perform a skills demonstration. At the start of the competition, Chef Pauric White, Commis Chef Apprenticeship Instructor in Cavan Institute, demonstrated how to segment an orange and julienne the rind using professional knife skills. Students were then given the task of segmenting, julienning and presenting their fruit to the judges.

Judging the competition were Norbert Neylon, Created in Cavan and the Oak Room Restaurant; Carmel Biggane, SuperValu Food Academy and Montxo Herrera, Executive Chef at Killua Castle. Students were supported on the day by Chef Pauric White and a number Commis Chef Apprentices studying at Cavan Institute.

Third place on the day went to Jenna Smith and Niamh Boyle Drought from Loreto College Cavan with their dishes Stuffed Chicken Breast with a sundried tomato sauce, followed by homemade Chocolate Brownies. Niamh and Jenna showcased local food producers including Herd Butchery, Corleggy Cheese, Aine’s Chocolates and Ice Cream treats.

Second place was awarded to Saidhbhe Elmes and Chloe Cromwell from Sacred Heart Secondary School in Drogheda with their dishes Spanish Omelette with a side salad and Lannleire honey roasted cashew nuts, followed by an apple and blackberry cake served with Silly Sids Icecream and freshly brewed Lilys Herbal Tea. Many of their ingredients were sourced from Hillards Family Farm Shop.

And taking home first place were Marta Alcaide Ruiz and Amaya Labrador from Inver College with their dishes Creamy Manor Farm Chicken with homemade parsley pesto served with Matilda’s Sourdough followed by Ginger Cheesecake with Glaslough Chocolate and Inniskeen honey. The students even wowed the judges with a spun sugar topping on their cheesecake. This is the second year running that Inver College has claimed first prize and brought the SuperValu Food Academy cup back to the Farney County.

Well done to all the participants on the day. Michelle Marron, Commis Chef Apprenticeship Programme Manager, complimented the students on their standard of cooking and said they did their schools and counties proud. Carmel Biggane of SuperValu Food Academy and Siobhan Shiels of Created in Cavan spoke about the importance of supporting local industry and thanked the students for their excellent work in showcasing local produce. Carmel Brady, Vice Chair of Cavan County Council, commended the competition and said she always enjoys attending the county and regional finals each year. The talent and enthusiasm evident from the students and teachers was truly impressive. Created in Cavan, Taste of Monaghan, Boyne Valley Flavours and a number of local food producers were in attendance at the competition showcasing many local food products.



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