Lee, executive chef at Clare College and a leading member of the British Culinary Federation, passed on tips to students and university chefs competing in the prestigious University of Cambridge Culinary Competition – with the emphasis on beautiful food presentation.
Talented chefs from across the university and young chefs from CRC will be showcasing their skills in the competition, which includes a live cook-off and a Salon Culinaire competition described as a ‘visual feast’.
CRC has been chosen to host the University of Cambridge Culinary Competition at its Park restaurant this month, with a high-profile judging panel including top Michelin-starred chefs Mark Poynton of Alimentum and Simon Hulstone of The Elephant.
The event is open to the public and visitors will be able to watch the live cook-off on giant screens in the college restaurant, and see the dishes created for the Salon Culinaire.
CRC catering lecturer Ian Sparke said the top chef’s visit had been very useful to competitors.
“The masterclass was a fantastic opportunity for young chefs to learn the secrets of how to present their food to appeal to the judges and to win competitions. We are very grateful to Lee for coming along to CRC and passing on some great tips – the competitors are now looking forward to practising them in the run-up to the competition later this month,” he said.
The competition is open to the public and takes place from 9am to 5pm on Thursday, 31 October 2013. For more information, see http://cambridgechefcomp.com.