The semi-finals were held this week for the schools at Algoz and Almancil. The judges had to choose a team from each school to go through to the final at the Conrad Algarve Resort in Quinta da Lago, Almancil, Portugal. The final takes place today.

The judges were set a very difficult task as the chefs from both schools produce a superb range of food to tickle the palate. It was so difficult to choose that with the marking sheets showing a draw, the decision was made on a show of hands.

In Almancil Pedro’s team went through to the final with a menu of goat’s cheese tart, Bacalhau and lime mousse. However the alternative menu of goat’s cheese and walnut salad, veal steak and crocante was not to be missed (pictures).

Pedro’s Team

In Algoz School, Erica’s team took the honours but Catia’s team gave them a run for their money. The judges had a surprise start with interesting appetisers from both teams. The winning menu of melted goats cheese, pork medallions and sweet potato, with a delicious rice pudding to finish just took the edge over codfish salad, tuna steak and orange cake (pictures). The judges swore they would not eat for a week!

Erica’s Team

Well done all the teams you are all winners!

Good Luck Pedro and Erica! Hope you find inspiration in the blackbox of ingredients.

Things are now hotting up as the Algarve schools cookery competition which  started for real on Monday at the Silves Sul School in Algoz. The students had taken great care over the table preparation which looked clean, well laid out and with some nice touches in decoration.  The 12 judges were greeted to a glass of white sangria on arrival and some beautifully prepared sardines as an appetiser before the 4 teams served their starters, main courses and deserts .   These were accompanied as you would expect with white wine, red and rose wine with the deserts.  The standards were high and it was difficult for the judging panel to make their choices (Pictures).

Groups 2 and 3 from Silves Sul School will meet in the semi final on 20th March.

At the Almancil on Tuesday the school tables layouts were also impressive and the use of charger plates and fresh flowers added to the overall impressions.  The four teams excelled themselves with their cooking skills and presented quite different style of food from their opponents.  Different wines were served with the mains to compliment the food.    Again it was a difficult choice to select the two teams that will go forward to the semi finals on the18th and 20th of March.  Judges stressed that although two teams had to drop out at this stage they should not be disappointed as their skills were high and they would have gained much from the experience (Pictures).

Groups 2 and 3 from Almancil School will meet in their semi final on the 18 March.

Members of Almancil International Rotary Club, RC Silves and guests gathered again this week but this time at the school in Almancil for a casual lunch to allow the students to practice their skills prior to the cookery competition with Silves Sul School. Members arrived to tables decorated in blue and white and a delightful pre dinner Almond cocktail. The students provided a lovely lunch of soup, cataplana and dessert of cream and figs (pictures). Well done Almancil the quarter finals on the 11 March should be a treat!

As part of the cookery competition preliminaries, Silves Sul Students treated IRC Almancil and RC Silves rotarians and friends to a lovely valentines dinner. Lady guests were met with roses and sparkling wine. The three course lunch was cooked entirely by the students. They can be proud of themselves as cooking is not formally taught at Silves Sul. See the Powerpoint presentation for the pictures. The lunch was also served by the students who are training to be waiters and bartenders. Well done Silves Sul this looks good for the semi finals.

The Rotary clubs of Almancil & Silves have invited the Escola E B  2,3 De Almancil and Escola Silves Sul to take part in a cookery competition with the specific aim of encouraging pupils who are developing their skills in the areas of cooking , drinks making  and waiting on, for a career in Hotels, Restaurants and Bars of the Algarve and further afield.  There will be individual prizes for Best Chef team, Best Waiter and Best Bar Tender and each winner will receive a plaque and certificate in recognition of their win. Thanks to the support of the 5 star Conrad Hotel in Quinta do Lago winners will also be able to take advantage of a week of work experience at this prestigious hotel. The competition will take place during March and the prize giving will be at the joint dinner meeting of IRC Almancil and RC Silves on the 2 April at the Conrad Hilton Hotel.

Invitation Only