An Edinburgh College Professional Cookery student is bidding for a taste of success after reaching the finals of a prestigious culinary scholarship event.
Level 1 City and Guilds student Triss Duncan has reached the finals of the Gibby Culinary Scholarship following his performance in a one-to-one interview, a paper assessment and a skills test.
Twenty-eight-year-old Triss will now cook off against eight other students from across Scotland at the finals event being held at the Cook School in Kilmarnock on Tuesday 23 April.
On the day Triss will be tasked with cooking a main course and dessert for two covers in just two hours. Triss’ menu consists of: a rack of lamb accompanied by a pommes puree, wild garlic salad, salsify and pecorino tuiles; and a hot cross bun chocolate marquise served with orange curd ice cream.
Triss said: “I’m really looking forward to going to Kilmarnock and getting stuck in to my dishes. I’m feeling confident, so hopefully I can do a good job with my dishes on the day.
I’m looking forward to meeting the other student finalists and seeing what dishes they’ll be cooking on the day – it should be good fun.”
Professional Cookery curriculum leader Steph Tanner said: “We’re over the moon that Triss has reached the finals of the Gibby Scholarship.
“He’s a student with lots of talent and the potential to be real star of the industry. He’s already done a super job in getting to the final, and we can’t wait to see him in action on the day – good luck Triss.”
The winner of the competition will be offered either a full-time position at Gleneagles or assistance in securing employment through the industry network.
The Gibby Culinary Scholarship was created in memory of Alan Gibb, executive chef at Gleneagles who passed away suddenly in 2016.