During May half term, Richmond upon Thames College (RuTC) Catering students competed at the 2019 Wessex Salon Culinaire competition and walked away with 4 gold, 3 silver and 1 bronze medals.
After winning several categories at the national Salon Culinaire chef competition earlier this year in Birmingham, 9 RuTC students competed again in front of a live audience at Brockenhurst College. The annual competition, hosted by the Craft Guild of Chefs, is one of the UK’s most highly respected competitions for young chefs and attracts over 500 competitors.
Amy Wait, Leise Meale and Oliver Brett, all 17 years old and studying NVQ Level 2 Professional Cookery Diploma, chose to compete in the Team Cook and Serve Challenge, one of the toughest events in the competition, and they walked away with gold.
Level 3 Professional Cookery student Cara Burton was awarded gold for her cocktail inspired cupcake display, whilst Level 1 Professional Cookery students Arany Yogeswaran and Ana Silva won silver medals for their knife and butchery skills.
Cara Burton's cocktail inspired gold winning display.
RuTC lecturer Neal Hook was invited to compete last minute in the Broil King BBQ event. Without time to practice and plan his dish he was still able to receive a silver medal.
James Unwin, Curriculum Manager for Hospitality & Catering at RuTC, said: “The main sponsors of the event commented that our team’s starter was better than any Michelin star starter they’d experienced. They were so impressed by the team’s skills they offered employment opportunities for our students. The Wessex Salon Culinaire competition was a highly successful and rewarding experience for everyone involved. Both students and staff demonstrated Richmond upon Thames College’s continuing high standards, skills and commitment to the Catering and Hospitality industry.”
Issued for & on behalf of Richmond upon Thames College
