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Cumbernauld College lecturer and student cook up a storm at culinary skills competition

Written by Scott Campbell.
 
 
 
 
 
Published at 21:41 GMT on Thursday, May 30th, 2013.

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Picture is copyright of Scott Campbell/ Cumbernauld Media. 

CUMBERNAULD College’s culinary skills have always been celebrated wide and far, and now the gastronomic expertise of one of the college’s talented lecture staff has been celebrated at a prestigious industry contest.

Professional cookery lecturer Paul Clark came out top in the Gressingham Duck competition, with Cumbernauld College student Andrew Kelly, who is currently studying on the College’s Professional Diploma in Professional Cookery, City and Guilds Level 1 course, was awarded  silver in the Modern Apprentice Skills Challenge during ScotHot – Scotland’s largest hospitality, tourism and catering show.


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Paul wowed the judges with his seared duck breast, butternut cous cous and puree cardamom and orange reduction, winning ‘best in class.’ Andrew meanwhile performed well in his round, successfully preparing a chicken for sauté as well as producing six different vegetable cuts to a high standard.

Commenting, Paul spoke of the “fantastic honour” to take part in the “prestigious” event.

He said: “ScotHot is one of the most prestigious events in Scotland’s culinary calendar so to take part is a fantastic honour. For Andrew to have achieved silver so early on in his career is a great boost and he should be very proud of his achievement. I was also delighted to succeed in my own category.”


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