Culinary students at the Technological University of the Shannon (TUS), Athlone Campus, showcased their culinary prowess by clinching top honours at this year’s IFEX competition in Belfast.
Competing against industry professionals and culinary students from across the UK and Ireland, the five winning students from TUS Athlone swept the board, demonstrating their dedication and skill in the field.
IFEX, Northern Ireland’s premier food service and hospitality trade exhibition, drew exhibitors from all corners of the UK and Ireland, providing a platform for culinary talent to shine.
Among the standout achievers was Aoife Keenan, a first-year student pursuing a Higher Certificate in Culinary Arts, who was awarded a Merit in Cupcake Artistry.
Mentored by lecturers Margaret O’Loghlen, Kevin Ward and Shane Sheedy, Aoife impressed the judges with her intricate creations inspired by the theme of a flower garden.
Another noteworthy accomplishment came from third-year student Martin Duffy, head chef at Athlone Springs Hotel, who earned a Merit in the Plant-Based Challenge.
Martin’s innovative dish featured locally sourced ingredients, including Garryhinch Wood Exotic Mushrooms, showcasing his culinary ingenuity.
TUS Athlone students also collectively secured gold and silver in the Classic Chicken Competition.
Gerry Fallon, a first-year student, claimed the gold medal with his chicken chasseur dish, while fellow student Paul O’Grady clinched the silver, both mentored by lecturers Shane Sheedy and Kevin Ward.
Letie Knox, a second-year Higher Certificate in Culinary Arts student, also left her mark by winning Best in Class and a silver medal for her chocolate rocket in the Decorative Exhibit category of the Edible Art Competition.
Her masterpiece, a 1950s-style launching rocket ship made from approximately 15 kg of chocolate, captured the imagination of judges and spectators alike.
Dr Emma Reardon, Head of Department of Hospitality, Tourism and Leisure, highlighted the applied teaching focus at TUS, emphasising the importance of hands-on learning and student engagement.
“At TUS, we prioritise hands-on learning and student engagement, fostering an environment where students not only excel academically but also thrive through practical experiences,” she explained.
“Competitions like IFEX are not only a testament to our students’ talent but also a crucial part of their culinary journey, shaping them into skilled professionals who thrive in the dynamic world of hospitality.
She also praised the students’ collaborative spirit, noting Martin Duffy’s role in mentoring the younger students.
“I would particularly like to note Martin Duffy’s mentorship, which exemplifies the supportive atmosphere we cultivate here at TUS Athlone, where students inspire and learn from one another, shaping the future of culinary excellence,” she said.
“Congratulations to all our students for their outstanding performance, and I look forward to witnessing their continued growth and success in the culinary world,” Dr Reardon finished.
Participating in competitions like IFEX plays a pivotal role in the students’ culinary development, providing them with invaluable experience and recognition in the industry.
Prospective students interested in joining TUS Athlone’s Higher Certificate in Culinary Arts can apply directly to TUS Admissions from July 1, 2024. For queries, contact hospitality.midlands@tus.ie.