South Lanarkshire College Chef Lecturer, David Auchie, has competed as part of the Compass UK Culinary Team at the Expogast Culinary World Cup, which was recently held in Luxembourg.
David who was nominated as team captain for the buffet section, joined the rest of his team on the flight to Luxembourg to participate in the 14th International Trade Show for Gastronomy at the end of last month.
David said “I have been competing as part of the Compass UK Culinary Team for six years, and I am honoured to be part of a team of such committed and consummate professionals”.
David Continues “The competition day runs in two parts, the first being the ‘Culinary Art’ programme, which is broken down into
· Finger Foods· Plated Starters· Festive Platter· Five Course Fine Dining Gastronomic Menu· Petit Fours· Individual Plated Desserts
Part two involves the ‘Hot Kitchen’ or known as the Community Catering where a team of 5 chefs prepare, cook and serve 110 covers to the public".
David states “My role was to undertake the 3 dishes on the ‘Plated Starters’ headed as ‘Mother Nature’s Larder’:
‘From the Ocean’ – Warm Sous Vide Smoked Cod Loin Poached in Olive Oil with langoustine Cigar, Calamari, Razor Clam, Dandelion Salad, Parsley Stalk, Dill Dressing and Heritage Jus.
‘Birds from the Marshlands’ – Chilled Marshland Moorhen Roulade, Confit Duckling, Vanilla Apples, Orange Jelly, Celeriac, Forest Mushrooms, Seeded Cracker and Micro Cress
‘Organic Garden’ – Vegan Cheese and Courgette Bon Bon, Citrus Marinaded Cauliflower and Broccoli Hearts, Baby Roots, Flaxseed, Couscous and Mixed Shoot Salad, Carrot Top Pesto, Beetroot Reduction and Dehydrated Vegetable Ash
David concludes “Graham the Team Manager and Compass Culinary Director for Scotland, organised the team magnificently, and I am proud to say that the Compass UK Culinary Team were delighted to be awarded a ‘Silver Medal’
The event was a great a success and we were delighted when our team mates, the hot kitchen team, also won a silver medal.
Overall rankings were a well-earned 6th in the ‘Culinary Art Regional Table’ and 9th in the ‘Community Catering’ section both which give the team automatic selection to compete at the Culinary Olympics in Stuttgart in 2024".
David laughs “Immediate preparations will commence with the next goal at ‘Scothot’ and ‘HMRC’ both in March 2023 being used as a springboard to identify ideas and push new boundaries. The work never ends, and we love it”.