Competition hots up for budding chefs
Cookery students from Bradford College are heading to Jersey to take part in a hotly contested culinary contest.
A team of trainee chefs from the college are going up against students from Westminster Kingsway College in London and Highlands College in Jersey.
Each college will cook a three-course lunch or dinner that will be judged by four top chefs in the UK catering industry on March 7th and 8th at the Highlands Academy Restaurant.
Front of house students from each college will be judged on their level of service.
Visiting student chefs will also get a chance to explore the Island and they will be taken out and about to see our best local produce at its source.
Bradford College’s team is made up eight students from the Level 2 and 3 courses in Professional Cookery.
Lecturer Paul Johnson said: “This is a fantastic opportunity for our students to compete in a highly professional, high pressure environment which is great to stretch and challenge them.
“They will be tested on planning, preparation and delivery of a meal and will get to interact with some big names from the industry.”
The students will also get the chance to explore the Jersey and meet local food suppliers on the island.
The four judges are Henry Brosi, Executive Chef at The Dorchester in London, Stephen Scuffell, the Executive Chef at Moran Hotels, Andrew Bennett MBE, the Director of Food and Beverage at Starwood Hotels & Resorts Worldwide at The Park Lane Hotel in London and
Paul Gayler MBE, the Executive Chef at The Lanesborough, London for 22 years and now works as a food consultant.
The winners will be announced at a gala dinner on March 9, hosted by celebrity chef James Tanner, who regularly features on ITV’s Lorraine.
He said: “Events like this are fantastic for our industry and I am really looking forward to visiting Jersey to host the gala celebration night of the inter-colleges culinary competition ‘Heat’.
“All of the students competing are of a very high standard from some of the best colleges in Britain, so it will be interesting to see how they cope with the pressure of being scrutinised by some of the biggest names in the world of food. Good luck everyone.”