Our ambitious student chefs are preparing for a series of culinary competitions this March.
The students are currently studying towards a Diploma in Advanced Professional Cookery or one of its preceding courses. Our college’s Catering Department is no stranger to competitions – having won Zest Quest Asia and given other colleges a run for their money across the South of England.
Most departments would be satisfied with one competition a term, but not our courageous caterers who are so confident that they will be entering THREE competitions within one month. Find out more about the master chefs of the future, and where they will be competing to prove their skills.
If you are inspired to start a career in Catering, view our courses and make an application for this September. All students start on the Level 1 Food and Beverage Diploma before honing their skills for Levels 2 and 3.
L-R: John, Ben, Oliver and Frazier
Favourite food to eat: Pasta, gnocchi
Favourite food to cook: Chicken-based dishes
Wants to become… A chef that can work and travel the world
Most looking forward to the competition because… It’s something different
Favourite food to eat: Pizza
Favourite food to cook: Steak
Wants to become… Chef at a high class hotel
Most looking forward to the competition because… It’s something new!
Favourite food to eat: Carbonara
Favourite food to cook: Ravioli
Wants to become a… Pastry Chef
Most looking forward to the competition because… It will be good experience in catering
Favourite food to eat: Spicy food and Curry
Favourite food to cook: Risotto or desserts
Wants to become… Chef at a high quality Michelin Star restaurant
Most looking forward to the competition because… I want to win!
TOQUE D’OR – WESTMINSTER COLLEGE, 1 MARCH
Organised by Nestlé Professional, the organisers describe the Toque d’Or as “a real life contest that informs, tests and pushes catering students in the most exciting ways. By linking education with industry, Toque d’Or presents a series of unique challenges which showcase the exciting reality of industry.”
Our students will be preparing to wow the judges with their 3 way potato and lamb before moving onto a masterclass where they repeat the dish.
HOTELYMPIA – LONDON, 8 MARCH
Closer to home at the ExCeL, London, this competition will see our fearlesss students taking on a huge number of competitors from other colleges.
Chicken cut for sauté, fish filleting and vegetable preparation competitions will be the areas our students are focusing on – and they have have been training hard for the last few months. We are also taking a group of non-competing students to soak up the atmosphere and support their classmates!
HEAT – JERSEY, 12-16 MARCH
Our students will be travelling to Jersey, in the Channel Islands, for the final of the HEAT cooking competition with three other colleges.
They will cook a four-course lunch or dinner, to be judged by four top chefs in the UK catering industry at the Highlands Academy Restaurant. While our chefs are putting their skills to the test in the kitchen, our front of house students will be wowing the judges with their level of service on the restaurant floor. All our students will also get a chance to explore the Island and will be taken out and about to see local produce at its source.
The team are also thrilled to announce they have gained sponsorship from the Craft Guild of Chefs and PACE.