Win is on menu for Shieldhill chef Meagan
A student chef is making waves with her recipes after storming into the final of a top competition.
Meagan Toye (18), from Shieldhill, wowed the judges with two mouth-watering dishes to land one of the six places in this year’s Young Scottish Seafood Chef of the Yeat.
The Forth Valley College student cleaned up at her heat at the Edinburgh School of Food and Wine with a starter of west coast seafood broth with summer greens and a crispy seaweed breadstick followed by a main of braised hake fillet, salt and pepper squid with Scottish kale crushed potatoes, fennel and sauce vierge.
She will now take on other hopefuls from some of Scotland’s Michelin star restaurants in a bid to cement her ‘plaice’ as the winner, however her career path could have been much different.
“I am excited, but kind of nervous at the same time,” said Meagan.
“I am proud of myself for getting to this stage, regardless of what the outcome might be. I will give it my best shot.
“I had hoped to become a computer studies teacher when I left school, but I’m now glad I chose to become a chef. All those who won through to the final were taken up to Aberdeen fish market and that was a great day out.”
Meagan has 90 minutes to re-create two portions of each dish in the final on Monday.
Lecturer Shaune Hall said: “Meagan had to do research on the ingredients herself and establish suitable combinations. I am really proud of her and she deserves her place. Her dishes are testimony to her commitment and dedication to her course.
“It is mission accomplished having one of my students achieve a position in the finals of a competition.”
Two other fellow apprentices at the college’s bistro, Rebecca Fulton and Jennifer Murray, also entered the competition.
Recipes For College Students - News
The Forth Valley College student cleaned up at her heat at the Edinburgh School of Food and Wine with a starter of west coast seafood broth with summer greens and a crispy seaweed breadstick followed by a main of braised hake fillet, salt and pepper
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“Make your own food. Learn to cook,” she urged. “Use fresh, whole foods.” She encourages students to steer clear of the highly processed and take-out foods so often favored by college students. “Try family recipes you've enjoyed all your life.
The course focuses on easy-to-fix healthy recipes, and physical fitness. Contributed Children learn about worms, and even have the chance to play with some during the summer enrichment course “Budding Botanists” at LJ Bell Elementary. The students
Q&A: What are some quick/easy cooking recipes for college students ...
Cut duck breast beef in skinny pieces, cut a little mushrooms, thinly cut or even class a little carrot, as good as clout a honeyed bell peppers (yellow, orange, or red). Season a duck with salt, peppers as good as thyme as good as saute upon middle heat. Throw in a mushrooms as good as carrots as good as prepare until somewhat soft. Time it well, so we wouldn’t scorch your chicken. Taste this brew as good as supplement salt as good as peppers if needed. After they’re all cooked, toss this brew with a little udon noodles, creatively chopped parsley, uninformed graded carrots, as good as bean sprouts. Drizzle a little bit of sesame oil as good as lemon extract upon top. Bon appetite!
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