Seven young chefs from five counties have been announced as finalists in the Euro-Toques Young Chef of the Year 2024 Finals, which is considered Ireland’s premier cooking competition.
The competition saw fourteen talented young chefs competing in a thrilling semi-final event that included a skills test and a mystery basket challenge.
The finalists were selected by a panel of judges that included renowned chefs from various establishments, ensuring a fair and thorough selection process.
The young chefs progressing to the finals have showcased exceptional culinary talent and creativity, with the competition focusing on themes of “Inspiring Regeneration” and promoting environmentally friendly kitchen practices.
- Tom Donohoe from Orwell Road, Dublin with mentor Dan Hannigan;
- Bryan Bridgeman from Homestead Cottage, County Clare, with mentor Robbie McCauley;
- Victor Erisay from Chapter One Dublin with mentor Mickael Viljanen;
- David Harte from The Searooms at Kelly’s Resort, County Wexford, with mentor Chris Fullam;
- Anna Hevers from Goldie, County Cork, with mentor Aishling Moore;
- Nell McCarthy from Dede, County Cork, with mentor Ahmet Dede;
- Marcell Palfalusi from Thyme Restaurant, Athlone county Westmeath with mentor John Coffey.
The finals of the Young Chef of the Year Competition, presented by La Rousse Foods, are scheduled will take place on Sunday, October 6th. The Pantry by La Rousse Foods provided the semi-finalists with locally sourced ingredients from artisan producers including Wildwood vinegar, Achill Island Sea Salt, Green Saffron Spices, Glenilen, Garryhinch Mushrooms, Newgrange Gold oils, OMG Organic Microgreens, Mungo Murphy’s seaweed, Cuinneog, The Village Dairy and Wild Irish Foragers among others. In view of continuing to support the tradition of raw milk cheeses in Ireland, a selection of cheese for the task included: Corleggy Cheeses (Corleggy Creeny and Cavanbert), Inagh Farmhouse Cheese (St.Tola, Karst and original), Mikes Fancy Cheeses (Young Buck) and Coolattin Cheddar.
