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The Jersey Chefs Circle in collaboration with the Channel Islands Co-Operative Society held their first Open Cookery Competition of 2004 at Highlands College. The
competition was open to all members of the Jersey Chefs Circle.
The Competition was held on Thursday June 3rd 2004 in the kitchen’s of the Hospitality Department at Highlands College.
The aim of the competition was to prepare, cook and present a dish from locally sourced products The main ingredients were provided by the Co-Op from their extensive range
of top quality fresh food products. The recipe had to be suitable for use in both the commercial and home environment.
Competitors had 45 minutes to prepare, cook and present a dish using 2 Chicken Supreme’s, Wild Mushrooms and Jersey Royal New Potatoes which were supplied, and 2 ingredients
of the competitors choice which must be available for purchase at a Co-Op food store.
The standard of the dishes entered in the competition was exceptional according the judges, David Inwood, Jim Plumley and Edward Eggilshaw.
David said the judging was very difficult and that there were
only a very small number of points separating the competitors.
The competition was won by Ludovic Desmoulins of Le Frere Restaurant with his recipe for Herb Scented Chicken Breast steamed in Jersey Royal Bread
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