Their menu of salmon, pigeon breast and millionaire’s shortbread proved a winner in the competition designed to find the culinary stars of the future.
The team of three – 18 year-old chefs Alice Kingham and Jo Start, and front of house Kieren Hurry, 18, – impressed the judges with their professionalism, teamwork and organisational skills as well as their outstanding cooking and presentation.
Competing against teams from three other colleges, the students had just two and a half hours to prepare a three-course meal for four, with the judges marking on every aspect of the process, from produce knowledge to front of house presentation and service.
Murray Chapman, co-ordinator of ‘A Passion to Inspire’, said he was delighted with the success of the competition, now in its fourth year.
“A Passion to Inspire is all about bringing together those in the industry, chefs and suppliers, with college lecturers and their students in order to inspire the next generation of hospitality and catering professionals,” he said. “Ninety-five students have been involved with this year’s competition which is a massive number.”
The competition, held in Norwich, was judged by Shara Ross of Hotel Felix, Paul Boorman of Wivenhoe House, Paul Foster of Mallory Court, Nick Mills of Brasted’s and Mark of Alimentum.
Mark Poynton, Chef Patron of Restaurant Alimentum in Cambridge said: “It is always a pleasure to work with young inspired people, it gives you faith that our industry has a great future.”
The three winning students were presented with a commemorative Steelite plate and awarded places at the prestigious Skills for Chefs annual conference.
All the finalists received membership of the Craft Guild of Chefs, Steelite plates, a tasting menu at Michelin-star Restaurant Alimentum and catering equipment and jackets from Russums.
The competition was supported by partners Skills for Chefs, Craft Guild of Chefs, Russums, Steelite Plates, Loch Duart, Anglian Free Range Eggs, Direct Meats, CK Meats, Anglia Produce, Gourmet Classic, Dingley Dell Pork, Callebaut Chocolate, Freedom Food and Master Chefs of Great Britain.
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