Three of our Culinary Arts Academy students have secured their place at the finals of the Country Range Student Chef Challenge.
The Country Range Student Chef Challenge is a prestigious culinary competition which has become a firm fixture in the catering industry’s calendar. As part of the competition, three full-time hospitality and catering students have to work together to create a three course, four cover menu that showcases their skill and understanding of flavours.
Our students Ashlea Locke, Alfie Naylor and James Parker Hammond produced a starter of delice of plaice, fennel and rosemary cream. Followed by pork cutlet, apple, maple glaze, mustard mash, cavolo nero and Calvados jus. Dessert was espuma lemon tart.
The students were supported by Suffolk based company Thomas Ridley who provided the chef’s jackets, provided the transport and also announced the students will receive £150 and lunch at a Michelin restaurant as a result of making it to the final.
A spokesperson for Thomas Ridley said: “Achieving a place in the finals is an absolute testament to the skill and determination of the students and we are absolutely delighted to be supporting them. As a Suffolk based company, it’s really great that we get to support a local college and its students to achieve such success.”
Mike Mulvihill said: “This was a fantastic achievement for our students who will now go on to lead our Passion to inspire competition – this will have a brilliant impact on their future careers. The ambition and confidence of them is admirable and I am proud of them and the whole team.”
The live grand final will be held in London on Tuesday, 3 March, at the Hospitality, Catering and Restaurant (HRC) Show in London’s ExCel Centre where the ten winning teams from the regional heats will compete to take home the title of 2019/2020 Country Range Student Chef Challenge winner.