University College Birmingham has won a prestigious catering competition designed to identify the country’s most promising young chefs and front-of-house students.
The final of the British Culinary Federation (BCF) ‘Student Challenge Cook & Serve Team of the Year’, sponsored by leading foodservice company Brakes, was held in May. It saw teams from nine further education colleges demonstrate their cooking, presentation and service skills in front of an expert panel of judges, including a Michelin-starred chef.
Each college team, comprising two chefs and one waiter, were required to create a menu using gilt-head bream for starter, rack of lamb for main, and a chocolate based desert. They had to prepare the high-quality three course meal using ingredients supplied by Brakes, and present the dishes to diners. Every move was scrutinised by BCF judges both within the kitchen and front of house.
Brakes, which is a committed supporter of emerging talent in the catering sector, has sponsored the competition for the past five years.
The event was held on 18 May at Stratford-upon-Avon College. The competing colleges, selected from across the UK, were Bournemouth and Poole College, Loughborough College, North East Worcestershire (NEW) College, North Warwickshire and Hinckley College, Stratford-upon-Avon College, Stafford College, University College Birmingham, Westminster Kingsway College and Bedford College.
University College Birmingham’s menu proved to be a big hit with the judges, as did the team’s stylish service and presentation. The menu included; spiced bream with mustard lentils, red onion bhaji and coconut foam as their starter, roast rack of lamb with fondant potato, cabbage confit, carrot puree and a red wine and thyme reduction for the main course, and a chocolate delice with sesame wafer and raspberry marshmallow for desert.
Helen Evans, head chef from the winning team said: “We are extremely proud to have won such a demanding competition. Performing in front of top professionals was very nerve-wracking at times, but we seemed to cope well with the pressure and produced three great courses. Winning this has really spurred us on to make a success of our future careers. It’s been an inspiring experience.”
Second prize went to Westminster Kingsway College and third prize went to hosts Stratford upon Avon College.
James Armitage, marketing director at Brakes said: “This is one of the UK’s most demanding competitions for budding chefs and front-of-house staff, with the contestants having to perform in a real pressure-cooker environment. It gave the students a great insight into the exacting standards of cooking and service which are required by our top restaurants.
“As a keen supporter of emerging talent in the hospitality sector, Brakes is proud to be an annual supporter of this competition. Many congratulations to University College Birmingham, and to all the finalists.”
Peter Griffiths, MBE, Salon Director at Le Salon Culinaire International des Londres, Hotelympia, and a member of the BCF executive council said: “Interest in this competition from catering colleges is always very high. It is a great opportunity for ambitious students to apply themselves in an authentic restaurant-style scenario.
“Congratulations to all the students for such a closely fought contest. Our thanks to Brakes for sponsoring event once again, and helping to ensure another very successful year for the competition.”
The winning team will get to enjoy a culinary experience in a Michelin starred restaurant. They also received a team trophy, plus a set of professional knives. Second and third place prizes comprised Brakes’ vouchers for each team member. All finalists received a year’s free membership of the British Culinary Federation.
Stand alone prizes were awarded to best kitchen and best waiter. University College Birmingham took home the best kitchen award as well as a trophy and a Rick Stein cook book. Westminster Kingsway College won best waiter taking away the same prize.