Golden display makes them competition table-toppers

Jun 3 2009 by Graham Miller, Wishaw Press

HOSPITALITY and Professional Cookery students from Motherwell College served up a treat at the recent ScotHot event in the Scottish Exhibition & Conference Centre.

Student Kathleen Stewart was recognised as particularly outstanding and named Gold Medal winner of the 27th Scottish Culinary Championships in the Table of Honour cold display section.

Kathleen’s prize-winning entry was an amazing 2ft. high model of a gypsy caravan made with pastillage – sugar-based paste.

In total, the Motherwell students won, a Gold Table of Honour Medal, two gold medals, three silver, three bronze and three merit certificates.

Hugh Logan, principal and chief executive of Motherwell College, said: “We have an outstanding reputation, both nationally and internationally, at producing top quality hospitality and professional cookery students and these awards endorse that.

“Of course, our staff are also no strangers themselves to winning, so when the students come to Motherwell College they are provided with high quality education to enable them to develop the best skills possible. Congratulations to everyone involved.”

The students are attending Motherwell College on SVQ 2 Bakery, SVQ 3 Patisserie, Advanced Pastry, HND Professional Cookery and SVQ 2 Food and Drink Service courses.

ScotHot is a world-renowned event organised by the Federation of Chefs Scotland.

It’s the largest event for the Scottish food service and hospitality industry and the one to attend whatever area of the industry you are involved with.

Each year, chefs put their culinary skills to the test in front of international judges. Every fourth year the competitions at the event really hot up as the doors are opened to include international competitors – as in 2009.

As well as entering competitions, SVQ 2 Food and Drink students, HNC & HND Hospitality Management students ran a competition restaurant for three days in the highly acclaimed ScotHot ‘Restaurant of Nations’.

They served food for, and worked alongside the Junior International Chef teams of Scotland, England and Luxembourg.