Students worked some culinary magic turning waste food into bite-sized treats for a money-saving cooking challenge.聽
Undergraduates on courses including Culinary Arts Management and Food and Consumer Management took part in the 鈥淟ove Food, Hate Waste鈥� UCB Student Challenge 2015.聽
The students had to compile a range of sweet and savoury products using typical leftover ingredients such as mashed potatoes, cooked chicken and over-ripe fruit. They had to consider flavour, texture, colour, aroma and overall eating quality.聽
Bite-sized treats included vegetarian mini croquettes, beef chilli and rice with potato skins, mini lemonade and strawberry trifles, and banana cake pops.聽
Representatives from Central England Co-operative and UCB judged the students鈥� efforts, checking for the use of ingredients, creative flair, originality and attention to detail.聽
The winner was Sumaiyah Patel, a third year Culinary Arts Management student. Sumaiyah will receive a trophy at a 鈥渃ook-off鈥� event at UCB called 鈥淭aste It, Don鈥檛 Waste It,鈥� hosted by celebrity chef Brian Turner later this month.聽
Sumaiyah, along with competition runners-up Ezen Teoh and Amy-Louise Owen, will serve their products at this high-profile event to showcase their culinary talent and passion for reducing food waste.
聽Sumaiyah鈥檚 finger food included:
- Spicy beef croquettes
- Ham r枚sti with caramelised onions
- Chicken and mushroom pakoras
- Banana cake and candied bacon
- Rice pudding fritters
- Lemonade jelly sweets
聽Bernhard Schumacher, senior lecturer at UCB, said: 鈥淭he heat was definitely on. The students stayed very calm under pressure and came up with some great finger food. The level of creativity was just amazing.鈥澛�
鈥淟ove Food, Hate Waste鈥� is an initiative created by the Waste and Resources Action Programme (WRAP) to raise awareness of the need to reduce food waste and enable the public and food industry to take action.聽
