Seven trainee chefs and seven front of house students from the college will join the national competition team for the major event in the run-up to this year’s Culinary Olympics.
The students have been invited to support the top chefs for the banquet at Churchill College, which will feature a menu of seared scallop, smoked eel, flavours of cauliflower, beetroot and apple, English beef fillet and oxtail and chocolate, almond bitter chocolate mousse.
They will be accompanied by chef lecturer Ian Sparke, who said it was a great honour for the students to be invited to take part.
“It is a fantastic opportunity for us to be able to work with some of the best competition chefs in the country and for our students to gain hands-on experience working with such a high calibre of industry talent,” he said.
“We are very pleased for CRC to be involved with this event and for our learners to meet and work with such an amazing group of chefs. It really is an honour. Our hospitality learners will be working alongside Churchill College team, serving the guests food, wine and looking after the front of house hospitality.”
Squad members and mentors of the British Culinary Federation English Senior team include Adam Smith of the Devonshire Arms Country House Hotel, Andrew Ditchfield and Matt Jones from the House of Commons, Rob Kennedy from the Royal Military Academy, Sandhurst, and Cambridge University chef Nathan Aldous from Emmanuel College.
The Culinary Olympics competition, held every four years, is one of the largest culinary events in the world. The 2016 competition will take place in Erfurt in Germany in October this year.
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MEDIA ENQUIRIES
For more information, please contact Lynn O’Shea, Cambridge Regional College Press Officer, on 01223 418773 or email loshea@camre.ac.uk
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