A TALENTED young chef from a Chester hotel has been selected to captain the junior Welsh National Culinary Team at the Culinary Olympics in Germany in October.
Dion Jones, from De Vere Carden Park, who recently became the first Welsh chef ever to win the International Escoffier Challenge Grand Final in France, will lead a team of five young chefs, which includes Harri Williams, also from Carden Park.
The other team members are reigning National Junior Chef of Wales Adam Middleton from Bodysgallen Hall Hotel, Llandudno, Chris Tull from the Castle Hotel, Conwy and Shon Morgan from Park Lodge Hotel, Aberystwyth.
Coached by Welsh National Culinary Team manager Graham Tinsley, executive chef at Carden Park, and Mike Evans, a catering lecturer at Coleg Llandrillo Cymru, Rhos on Sea and the five chefs were was selected after months of training meetings.
The chefs held their first practice event last week when they cooked a four course menu for a gourmet evening at COBRA Rugby Club, Meifod, which was very well received by 80 guests.
The menu included the two dishes that the team will be cooking at the Culinary Olympics -
candid beetroot ravioli, Jerusalem artichoke custard, carrot macaroons and pea shoots finished with carrot oil and crusted sole stack, langoustine and sauce bouillabaisse, Brussels sprout leaves and pommes mousseline.
“The gourmet evening went very well and we had some great feedback,” said Mike. “Considering it was their first time together in the kitchen, they worked exceptionally well.
“We have some talented young chefs in the team and we will be looking to them to maintain their level of commitment and excellent standard of cooking in the coming months as we prepare for the Culinary Olympics.
“All the chefs are coming up with new ideas and appear to be on the same wave length.”
The last junior Welsh team to compete at the Culinary Olympics in 2004 won gold and bronze medals.
Under a four-year partnership agreement with the Welsh Culinary Association, Coleg Llandrillo Cymru provides a base, sponsorship and a coach for the junior team.
For those wishing to sample dishes prepared by Dion, Harri and the Carden Park team can do so in the hotel’s AA Rosette award winning Redmond’s Restaurant. To make a reservation call 01829 731000 or visit www.cardenpark.co.uk.
You can also follow Carden Park on Facebook, Twitter and LinkedIn at:
www.facebook.com/cardenpark, www.twitter.com/cardenpark and
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