2015 "Ray Kenny Bursary" winner announced
A student from Exeter College has won the coveted Ray Kenny Bursary.
A student from Exeter College has won the coveted Ray Kenny Bursary, with her menu of Mackerel Tartare, Duck à l’Orange, and Apple Tarte Tatin. Gercelyn Mae Dionio wins £2,000 and a work placement at Lucknam Park Hotel, a 5 star luxurious hotel near Bath.
The competition is run every year in memory of Bampton businessman Ray Kenny, a chef who trained at the Dorchester Hotel. After his death in 2007, his family wanted to remember Ray’s passion for inspiring young chefs. Open to 2nd year Full Time Catering Students within Further Education Colleges in the South West, the aim of the competition is to widen the horizons of budding chefs in the Westcountry.
Competitors were asked to produce a three course plated meal with a Westcountry theme for 2 covers, within 2 and a half hours, and to a budget of £15. Entries this year included Cod cheeks, Fish and Chips with mushy pee puree, and a hot chocolate soufflé.
Judges were Lucknam Park’s Executive Chef Hywel Jones; Stuart MacKerrell; chef and colleague of Ray Kenny, and Richard Henderson – a former Bursary contestant and now full time Demi-chef de Partie at Lucknam Park.
Hywel Jones said…
“It’s the fifth year that I’ve been involved in this Bursary now – and again, another amazing day, with another great group of students who are really pushing the boundaries. It was extremely close at the top between first and second prize, but Gercelyn’s food just tipped the scale.
“I think the one thing that amazes me is that Gercelyn has never worked in a professional kitchen before apart from college – and the benefits she will get from coming and spending some time in a professional kitchen will be of no end of use for her. She’s a natural cook and as chefs we have an obligation to promote talent like that.
Isabelle Kenny, Ray’s wife, said…
“Ray adored food – he was a traditional chef, full of culinary and cookery knowledge. He had a passion for good food and quality ingredients – and detested food wastage! His work in further education in London and at East Devon College drew on his experiences in the kitchens at the Dorchester and in various hotels in Switzerland. This bursary gives students in the Westcountry the chance to experience the challenges of a professional catering competition.
“Our great relationship with Lucknam Park means that we have a legacy of professional development for our competitors. One of the judges this year – Richard Henderson – was a runner up in 2012. His flair in the kitchen was soon spotted by Hywel Jones and he’s just been made a Demi Chef de Partie in Larder there – he’s a great tribute to the opportunities that come out of this competition.”
Chef Richard Henderson says the bursary changed his life…
“This year was my first time as a judge. It’s been nice to look back at how I was three years ago as a competitor in this event, and think about what I’ve learnt in that time since. The fact that Gercelyn can come up to the kitchens at Lucknam Park, and learn everything that Chef can teach her as a result of this competition – it’s just a great opportunity.”
This year is the first year that Exeter College has hosted the event. John Wheeler, Deputy Head of Hospitality for Exeter college commended all the entrants…
“It’s been absolutely amazing – the teamwork shown by the guys before and after the event just shows what it’s all about. The standard of the food produced today – in under two and a half hours, with the budget they were given?! Hats off to all of them! I can’t imagine how hard it was to pick a winner.”
He also explained why taking part in competition cook offs like the Ray Kenny Bursary make a difference to the students…
“It’s these sorts of dishes that they’ll carry through with them throughout their career, so when they go to an interview in the future, they can produce signature dishes like these ones today.”
Gercelyn Mae Dionio was overwhelmed to receive the top prize…
“I’m so thankful and speechless. I’m excited to work in a restaurant because I haven’t worked in a restaurant before – I’ve been looking for jobs and they didn’t even reply to my application, so I’m excited to have the experience to work in a real restaurant.”
