DIT molecular gastronomy students scoop top prizes at international competitions


Pauline Danaher (Tutor), Aaron Fitzpatrick (4th Yr. BA in Culinary Arts), Linda Hayes (M.Sc. in Culinary Innovation and Food Product Development),Dr. Róisín Burke (Tutor) and Dr. Frank Cullen (Acting Head of The School of Culinary Arts and Food Technology)

12 July 2013: DIT molecular gastronomy students have scooped top prizes in competitions in France and the US.

Two students have won second prize for molecular gastronomy at a competition in France.

Aaron Fitzpatrick (BA in Culinary  Arts) and John Paul Early (BSc in Food Innovation) competed with more than 20 other entries and achieved second place in the education section of the prestigious 8th Annual Competition in Science and Cuisine in Nantes.

The competition was chaired by the co-founder of molecular gastronomy, Dr. Hervé This, and was judged by representatives from the science, culinary, food industry and educational sectors.


John Paul Early (4th Yr. Food Innovation) with molecular gastronomy co-founder Dr. Hervé This.

The theme of the competition was “from the egg to an egg dish and drink” and students had to get the best out of the texture and the colour of an egg or out of the properties of one of its components in order to achieve a multi-layer dish and/or drink.

For beverages, Aaron developed a dairy free Irish style coffee and a xanthan, coffee and Gellan F whiskey sabayon.

John Paul created a main dish of dippy egg and chips with wasabi mayonnaise, tapioca salt and vinegar pearls and tomato ketchup jelly, served up with egg white calamari (made with fish stock) and bespoke carved potato chips.

Attendance at the competition would not have been possible without the very kind sponsorship of La Rousse Foods and The Culinary Lab.

There have been other recent successes by DIT culinary and food technology students.

Linda Hayes (M.Sc. in Culinary Innovation and Food Product Development) represented DIT at the first ever ‘Note-by-Note’ student presentations in Paris. Her dish was prepared entirely from compounds and she also received sponsorship from LaRousse Foods.


Linda Hayes’ ‘Note-by-Note’ dish prepared entirely from compounds.

Meanwhile, PhD student Mark Traynor took first prize at the Research Chefs Association conference in Charlotte, North Carolina.

He won for his food product development poster, ‘Development of novel flavoured ice cream products: The who and why of consumer acceptability’ (Mark P Traynor, Roisin Burke and Catherine Barry-Ryan).

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