Media Room

They prepared a salmon dish with oyster dashi aspic, raspberry avocado vinaigrette and fennel apple salad as well as duck with madeira jus and seasonal vegetables.

Our culinary students held their own at the Food Hotel Asia 2018 Culinary Challenge. Held on Apr 26, the competition saw seasoned local and overseas professionals also competing for top honours. The NYP duo – comprising Jomund Tay and Geraldine Poh from our Diploma in Food & Beverage Business – did us proud by being one of only two teams to clinch Gold for the Two to Tango Hot category. The task? To prepare one cold appetiser and one hot main course in an hour. They aced their challenge and impressed the judges who were surprised to learn that they were still students.