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08/01/2020Liberal Art’s students won 6 prizes from TUCC competition 2019
Representatives from Professional Hotel and Hospitality Club, the Department of Hotel Management, Faculty of Liberal Arts, Rajamangala University of Technology Thanyaburi won 6 medals of Thailand Ultimate Chef Challenge (TUCC 2019) in World of Food Asia: Thaifex event. For Junior Chef Award, 3 bronze medals were awarded including Mr. Nuttanon Pittayawong in Main Course Beef Challenge – Junior Chef, Mr. Chaovasu Kongsomboon in Main Course Pork -Chicken Challenge-Junior Chef, and Ms. Aunchitha Rumpai in Classic Thai Cuisine – Junior Chef and Belgian Fries Back to Basic Dip and Topping Challenge -Professional Chef. Moreover, Mr. Thanuputch Jitpakdeeporarath won his silver medal in Canadian Frozen Lobster Culinary Challenge – Professional Chef and Mr. Dolawat Laohawilai also won silver medal in Global Young Chef Challenge.
Mr. Thanuputch Jitpakdeeporarath as the advisor of Professional Hotel and Hospitality Club and lecturer of Hotel Management Department, Faculty of Liberal Arts revealed, “It has almost been two years since we have established this club in order to help students train and guide them to compete in international cooking competitions. The students themselves would be able to recognize what they are made of, understanding working processes, and aware of their obstacles. In each competition that students enter, they will gain experiences in different ways and of course, having self-confidence is definite. Regarding TUCC competition, it is considered to be one of the biggest chef competition in Thailand and in this certain competition, we won 6 medals and 2 of them were won in Belgian Fries Back to Basic Dip and Topping Challenge – Professional Chef. I prefer to cook Belgian Fries with International and Thai toppings. The international topping is made of beef stew mixed with black beer served with Mayonnaise and meanwhile, fried basil duck-breast served with spicy dipping is cooked as Thai toppings. I also won a silver medal in Canadian Frozen Lobster Culinary Challenge – Professional Chef. The dish is made by sous-viding lobster meat until tender serving with Lobster Bit and Lobster Ravioli.
Winner of a silver medalist in Global Young Chef Challenge, a 4th year student Mr. Dolawat Laohawilai or ‘James’ revealed, “Last year I won a bronze medal in Lamb dish challenge from this competition and this year I decide to join this competition in Global Young Chef Challenge. The cooking competition rules and regulations were set to do in one hour and thirty minutes. My first menu is sablefish served with crab salad and the special ingredient of the dish is ‘Dilmah tea’. For the second menu, I made Masia butter meatballs served with caper sauce.
A 4th year student Mr. Nuttanon Pittayawong or “Fluke” who won bronze medal in Main Course Beef Challenge – Junior Chef explained, “This is the first time that I join the competition and hope I could gain lots of cooking skills and competition experience. My menu in the contest was roasted sirloin served with red wine.
Mr. Chaovasu Kongsomboon or “Pluem”, also a 4th Year RMUTT student won his bronze medal in Main Course Pork -Chicken Challenge-Junior Chef. He revealed, “Pork tenderloin, chicken moose, and sausage covered with bean stew” is a special plate which is made by mixing chicken moose with tenderloin and finally topped with bean stewed. The dish is served with Shimeji Mushroom-Red wine sauce. I participated this competition because I have wanted to prove myself as well as learning and acquiring new experience and knowledge that cannot be found inside the classroom.
“Mew” or Ms. Aunchitha Rumpai, a 3rd year RMUTT student won her bronze medal in Classic Thai Cuisine – Junior Chef. She also offered her thoughts, “I used to participate in Thailand’s International Culinary Cup (TICC) 2018 and received a diploma from the contest. I really want to improve my cooking skills and experience that could not be found inside the classroom and so I decided to join the competition. During the contest, I have cooked “Jarret and shank Green curry served with turmeric rice”. The specialty of this menu was offered by stewing Jarret, Shank meat in pressure cooker, topping with green curry sauce and serving with Thai Hom-Mali rice with herbs including turmeric, lemon grass, and bergamot leaves. Adding even better taste and variety to the main dish, Thai traditional side dish or ‘Moo Pia’ making from pork mixed with egg, fermented fish, and stirred fried Paco fern were introduced.”
Of what students have learned from the competition, they have become more decisive and yet they seem to understand what they really want. It took two months, 2 days a week and 12 hours a day to get themselves prepared and ready to face their obstacles before going to start off their careers.
