CLAREMONT College students recently competed in the Beacon Dessert Challenge at Claremont Hotel, with student Corrie Ransley taking home the win with his dessert remake of chips and gravy.
The Beacon Dessert Challenge gives aspiring young chefs the opportunity to showcase their culinary skills.
Students involved in the challenge create their own recipe at a calculated cost and cook a dessert.
Corrie’s winning dessert was a delicious deep-fried banana, coated in sugar, cinnamon and flour.
The dessert was presented in tuille baskets with a caramel sauce gravy.
Prior to the challenge, Claremont College students were given the opportunity to partake in an industry session with Claremont Hotel head chef Alyshia Arnold, which helped them to prepare for the upcoming challenge.
“The industry session was really good,” Corrie said.
“Alyshia told us to think outside the square and be creative with developing our recipes for the challenge.
“I immediately thought of my favourite food – chips and gravy.
“I then thought about how I could turn chips and gravy into a dessert and what dessert items I could use for the different parts of the original dish.”
During the challenge, Corrie faced a number of difficulties which he had to overcome with quick thinking and creativity.
“I had to try several methods of cooking the banana chips to get the result I was looking for,” he said.
“Getting the salted caramel sauce to look like gravy was a challenge as it started out looking like chicken gravy – not the proper rich brown colour I was after for the dish.
“I had to work around that to get it right.”
Claremont College won a Beacon Dessert Challenge Award for ‘Most Outstanding School’ for its engagement, enthusiasm and politeness.
Claremont College acting principal Sharon Reibel said the college was “extremely proud” of all the students’ efforts and especially pleased to win the award for the most outstanding school.
Claremont College provides a number of opportunities for its hospitality students, including industry work placements for students enrolled in Certificate II in Kitchen Operations.
“The college runs a café in term three so students have a chance to further develop their skills, as well as have the opportunity to cater for special events at the college,” Ms Reibel said.
The Beacon Dessert Challenge was run by Beacon, a Tasmanian not-for-profit organisation dedicated to connecting local students with industry mentors.
Caption: Claremont College student Corrie Ransley preparing his dessert remake of chips and gravy.