North Hertfordshire College’s catering department received a variety of Plant S Nutrition products for students to use when creating their original dishes. The college’s chef lecturers then reviewed the students’ submissions before forwarding a selection on to an external panel of judges.
This opportunity helped students gain experience in meeting a professional brief and furthered their understanding of how to adapt meals with gluten-free ingredients.
Dasha competed against representatives from colleges across the country to create dishes that incorporate Plant S Nutrition’s new gluten-free Yellow Pea Flour. She took home first prize for her Apple Crumble Crepe which used Yellow Pea Flour twice.
Commenting on the competition, Dasha said: “It has been amazing to challenge my creativity and cooking methods. The yellow pea flour has so much potential to diversify the world of desserts and food for everyone, but especially for the many people with food allergies. I love how sustainable the company is, and I’m really excited to see what’s coming next from Plant S.”
Dasha was awarded a hamper filled with a selection of catering products including aprons, rolling pins, Plant S Nutrition items and a £100 Amazon gift card. Ethan, who is also from North Hertfordshire College’s Catering department, secured third place with his Chocolate and Pistachio Laddu.
David Brett-Lavelle, chef lecturer and commercial kitchen manager at North Hertfordshire College, added: “I'm immensely proud of our students for achieving first and third place against strong competition from other colleges.
“Their innovative use of yellow pea flour and their dedication to perfecting their creations truly set them apart. This accomplishment not only showcases their talent but also their passion for pushing culinary boundaries."