Thursday 1 April 2010
Dish of the Day Serves Chef Well
A Tillicoultry chef cooked up a storm at a national competition in London and brought home gold and bronze medals.
Ross McMillan (19) who works as a senior comis chef at the Stirling Management Centre – and also studies with Forth Valley College as part of a Modern Apprenticeship programme - travelled to the Hotelympia (ExCel London) to compete in the prestigious Salon Culinaire event between February 28th- March 4th.
In the categories of British Federation of Chefs Cold Platter and Fish Dish he won gold and bronze medals respectively beating off challenges from chefs who work in Michelin Star kitchens.
Ross, who last year won the Eurest Catering Junior Chef of the Year for Great Britain and Northern Ireland, said: “This competition was certainly much more stressful than the one last year as I was competing against more chefs - some of whom actually work in Michelin Star kitchens.
“However, despite this I really enjoyed the experience and managed to win a gold and bronze medal, which I am really delighted with. I hope this goes some way to repaying all the time and effort shown in me by Al and Raymond and the rest of my colleagues who have been a great support to me.”
For his gold winning Cold Platter Ross presented a saddle of rabbit, stuffed with apricots, morel mushrooms and pistachios. He deboned the leg and patted it flat and stuff this will cranberries, apricots and bound it with a chicken mousse.
And for his bronze winning Fish Dish he presented a pearl barley and leak risotto, anise braised turbot, tomato fondue and langoustine ravioli.
Al Thom, General Manager of the Stirling Management Centre (SMC), said: “We are all very proud of Ross and his achievements. He came to us straight from school and he has been trained here and at Forth Valley College and has done exceptionally well.
“It is wonderful for the Stirling Management Centre that one of our chefs is competing and winning awards at the best competitions in Britain.”
Raymond Thomson, SMC Executive Chef, said: “I’ve always said to Ross that if he keeps his head down and gets through the work he would go places and he is starting to show that.
“However, he is just one part of a very talented team we have hear at the Stirling Management Centre and I’m sure that is having a positive effect on Ross when he competes at these events.”
