A team of Transition Year students are going to be fusing cultures and tastes to create a brand new dish in Chandpur Indian Restaurant in Donegal Town.
The Donegal TASTY Project involves 42 TY Students at the Abbey Vocational School. The aim is to produce a sweet or savoury dish in conjunction with seven restaurants and hotels in Donegal Town. The new creations will then be added to the menus.
The teams also have to produce a story combining the Donegal produce used in the dish. Other participating businesses are The Smuggler’s Inn, Harvey’s Point, Solís Lough Eske Castle Hotel, The Mill Park and The Village Tavern.
The award-winning culinary experts at Chandpur are creating a chicken dish with their students, who have named their team ‘A Donegal Fusion’. The name arose from a combination of the Donegal element and the Bangladeshi Roots of Chandpur, with a touch of Scotland thrown in the mix.
Team Fusion members (pictured above with co-owner Susan Miah) are Kerrie McHugh, Victor Mitchell, Elizabeth Mackle, Aine McGroarty, Katie Shovlin and William Browne. Follow their project on Facebook here.
The students are helping to name the dish and cook it with Head Chef Rana Miah. The special addition of Donegal Produce in the dish is the award winning Hive Active Irish Honey.
Teams will present their dishes at an awards night on May 16th in Solis Lough Eske Castle. Every team will do a presentation and around 150 guests will taste all the new products before an independent judge will decide the best product.
There is also an award for the team who has the best social media and the team with the best presentation on the night.
The overall aim of the Donegal TASTY Project is to provide transition-year students at the Abbey Vocational School with a “TASTE” of the varied career paths and opportunities within the Tourism and Hospitality industry.Tags: