Pembroke chef’s pasta perfection

by Sally March

Congratulations to Pembroke’s Senior Chef De Partie, Matt Dakin, who won the Open Vegetarian Pasta Dish at the 2013 University of Cambridge Culinary Competition.

Matt’s winning entry was ‘open ravioli of roasted butternut squash, chestnut mushroom duxelles, morels and sage foam’. He had 25 minutes to prepare, cook and present two plated portions of vegetarian pasta dish, suitable as a main course. While Matt could pre-prepare his pasta dough he couldn’t pre-prepare his sauces or pre-make the pasta. His dish received a silver award.

The University of Cambridge Culinary Competition is an annual contest held at Cambridge Regional College. It is open to chefs and front of house staff at all colleges. The competition comprises of six live classes, five Salon Culinaire classes and two front of house classes.

The following Pembroke chefs received merit awards for their dishes:

Major Chef of the Year competition – Sasa Williams
Static Main – Matt Dakin, Ioana Journoux and Sasa Williams
Petits fours – Naomi Spaxman

Matt’s winning dish of open ravioli of roasted butternut squash, chestnut mushroom duxelles, morels and sage foam