A team of young chefs from UCB scooped silver at one of the country鈥檚 most prestigious cookery competitions 鈥� with individual awards for outstanding achievement.聽
The student chefs were praised for their performance at La Parade des Chefs, a fine dining restaurant 鈥渢akeover鈥� in which trainees serve a three-course gourmet lunch to visitors at the Great Hospitality Show at Birmingham鈥檚 NEC.聽
Each team comprises six members, five of whom must be aged 23 or under, mentored by a senior chef. They have to cook lunch for 100 guests.聽
The UCB brigade comprised Edward Marsh, Jack Gameson, Elliot Lawn, Thomas Kirkby, Greg Evans and Millie Tibbins. VRQ level 3 student Millie also picked up the chairman of judges award for being the best student at the competition.聽
Elsewhere, Nathan Lane, mentored by chef Richard Brocklesby, won a gold medal in the live skills theatre for butchery skills. UCB鈥檚 pastry team 鈥� of Sarah Williams, Angelina Adomo and Ruth Loverock, mentored by chef lecturer Gary Goldsmith 鈥� won silver and bronze awards.聽
Mathew Shropshall, UCB chef lecturer and culinary team manager, said: 鈥淚t was a real pleasure to watch students from UCB compete against the best young chefs in the UK. They worked professionally to produce the 100-cover lunch and taking the silver medal, along with Millie Tibbins being named the chairman鈥檚 best student, was fantastic.鈥澛�
During the three-day competition, UCB students supported the live Staff Canteen area, bakery classes, static classes, live theatre classes, the skills theatre and La Parade des Chefs.聽聽
