Proudly supporting the 8-strong, talented culinary team and their mentors, who will represent Ireland at the prestigious Villeroy and Boch Culinary World Cup Final 2022 from 26th to 30th November in Luxembourg, Opel Ireland presented the group with the use of an Opel Movano van to transport essential ingredients and equipment to and from the competition. The renowned World Cup, which takes place every four years, will see 55 different nations from five continents taking part of the highest level.
Limerick and Clare Education and Training Board’s College of Further Education and Training, Hospitality Campus is an EFQM European Centre of Excellence and has acted as base camp for all training over the past 12 months for Team Ireland.
Speaking about the young chefs representing Ireland in the upcoming World Cup Final in Luxembourg, Bernadette Enright, manager of the Hospitality Campus Limerick, said: “This is an amazing opportunity for chefs who are under 23 years of age. They will be excellent ambassadors for culinary careers, and we are very proud of the representation from the Hospitality Campus Limerick. Indeed, I am particularly thrilled to see two females on the squad.”
She continued: “My sincere thanks to Opel for their sponsorship. We asked for a large van and my word, we got it! The Movano van will undoubtedly easily carry all our necessary equipment to the event.”
This year’s chosen chefs hail from all over Ireland: Chef Eli Van Phuocle from One Pico, Dublin; Chef Aaron Ruth of Rustic Stone by Dillion McGrath, Dublin; Chef James McGrath, Adare Manor, Limerick; Luke Ryan, Technological University of The Shannon, Athlone Campus; Chef Megan Watkins and Chef Nayare Costa, both from Limerick and Clare ETB’s College of FET, Hospitality Campus, Limerick; Chef Elliot Griffin, The Strand Hotel, Limerick: and Chef Liam Martin, Technological University of the Shannon, Athlone Campus.
The theme chosen for this year’s Team Ireland competition entry is the ‘Wild Atlantic Way’, boasting fresh ingredients from various locations along the famous route. Team Ireland will be charged with producing a 3-course meal for 70 people in the International Restaurant for judging, in addition to a ‘Table of Fire’ buffet, where 12 international judges score the competitors.
The international culinary competition, which happens every four years, will take place in conjunction with the gastronomy trade fair EXPOGAST in Luxembourg.
Team Ireland’s A-list committee includes Alan Fitzmaurice, President of the Panel of Chefs, Brendan O’Neill, Panel of Chefs, John Kelly, Panel of Chefs and Bernadette Enright, Manager of the Hospitality Campus Limerick. Mentors include Chef Carol Dollory and Chef Will King, Hospitality Campus, Limerick, John Kelly, Panel Of Chefs, Alan Fitzmaurice, Executive Chef at Glasshouse Hotel Sligo, and Brendan O’Neill, Panel of Chefs.
