A second year culinary arts student studying at Athlone Institute of Technology was crowned the winner of the prestigious Knorr Professional Student Chef of the Year competition held in Dublin last week.
Maria Dunne, who works as a commis chef at Kilkea Castle, impressed the competition judges with her use of fresh, local ingredients to produce a starter and main course that fit this year’s theme: ‘2020: The Future of Foods’.
Using ingredients from the Knorr Professional Future 50 Foods Report, as well as food items that she foraged herself from An Ghrian Glas Farm in Co Westmeath, Maria created two dishes inspired by driving positive environmental change.
Maria cooked up a storm in the kitchen, kicking things off with her own unique take on garlic mushrooms with a garlic purée and foraged greens for starters.
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