The 2024 Student Pastry Chef of the Year is Open for Entries!
Now in its fourth year The Chefs’ Forum Student Pastry Competition of the Year 2024 is open for entries and welcomes applications from students and apprentices currently studying a hospitality and catering course or apprenticeship in the UK.
The competition showcases the great student and apprentice talent within the UK’s colleges, learning providers and universities. At the same time it also advertises the tremendous opportunities currently on offer in the pastry sector across the country and abroad.
To enter we require a CV, 3 photos of either plated desserts, cakes and/or decorative items and a description outlining why you wish to enter the competition (This could be presented as a short video or in writing).
The 12 top pastry chefs judging the final will be:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Michael D’Angelo – Head Pastry Chef at Louie London
- Franciane Tartari – Executive Pastry Chef at 1 Hotels
- Enrico Carloni – Head Pastry Chef at The Peninsula
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Nelson Sa – Executive Pastry Chef at South Place
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Ross Sneddon – Executive Pastry Chef at The Balmoral
- Bobby Singer – Executive Pastry Chef at Duck & Waffle and SushiSamba
- Daniel Pearse – Executive Pastry Chef at Rhubarb
- Mauro Di Lieto – The Landmark/Winner Bake Off: The Professionals 2023
Please note: This competition is open to all students and apprentices, regardless of age, currently enrolled on a culinary/hospitality and catering course or apprenticeship in the UK.
Franciane Tartari, lead judge said of this year’s winner: “This year we set a high bar for the students, and they really delivered. Kai Whittaker’s rum baba was a real demonstration of skill and showed why it is so important to study the craft of pastry. Every element of his dish was perfect, and he was a worthy winner in a strong field.”
Take look at this year’s final:
We look forward to seeing your name in lights as the competition progresses!
For more information and entry details please email alexandra@redcherry.uk.com
Jupiter Lights It Up at West London College
Jupiter Humphrey Bishop is proof that if you set your mind to something you can achieve it. The 2023 winner of The Gold Service Scholarship gave a talk to West London College students recently as part of The Chefs’ Forum Academy.
“I started out studying to be a chef at Eastbourne College,” Jupiter told students. “But, during a work placement experience at The Grand Hotel in Eastbourne I started to see that front of house was just as interesting as the kitchen. My friends all chose to do work placement in a fun cafe. I thought I needed to challenge myself and get out of my comfort zone and so I chose The Grand. I loved it. I absolutely loved it.
“After my time at college they offered me a job and I took it. Now, years later, I am incredibly lucky to have won The Gold Service Scholarship and my life this year, since winning, has been a roller coaster of experiences and public speaking – and it hasn’t finished yet!
“It’s a real privilege to talk to college students about hospitality. It wasn’t that long ago that I would have been sitting in the audience. My goal is to try to explain that I set out with a goal in mind. I liken it to going to the supermarket. If you go shopping without a list then you will wander round the aisles just looking before you make a choice. You might or might not get what you want. But, if you make a list before you go then you will, invariably, find what you are looking for. That’s what I did with my career choices. I decided I was going to see where I could go in the hospitality industry and at every stage I chose to go beyond what I thought I was capable of.
“I later worked at the world-famous Cliveden House in Berkshire as Head Waiter and then I applied to The Royal Household which I thought was a jump too far but was accepted and the rest is history.
“I entered The Gold Service Scholarship on the advice of my peers in The Royal Household and I am so grateful for their support and guidance. Now, I’m on a steep learning curve and so much is coming my way. I’m keen to inspire all young people that hospitality is a rewarding career and if you set your sights high you can achieve anything.
“Part of my prize for winning are some incredible experiences. I’ve been to Champagne to Laurent Perrier. I’ve been to Bangkok to the Mandarin Oriental and I’m about to go to Switzerland to study in Lausanne at a top hotel school. Then it’s off to Portugal to learn about port at Graham’s.
“My job at The Royal Household is as a footman and this means I am working on huge state occasions such as state visits and I’ve already experienced a coronation and a state funeral as well as a garden party.
“There is so much to learn and I’ve also been accepted into the Institute of Hospitality and am serving on the Youth Committee. Seriously, if I can do it… you can too! Aim high, make a list and go for it.”
Looking Forward to 2024
Focus Group. Chefs’ Lunches. Solus Lunches. Market Challenge. Taster Days. Student Pastry Chef of the Year Competition. Employer Showcase. These are the words that sum up our big 2024 following on from the ground-breaking work we did in 2023.
Our incredibly popular regional lunches are expanding next year in so many different directions. College students continue to be a big part of our calendar with our market challenge coming to Birmingham and Taster Days happening at our Academies as well as the fourth Student Pastry Chef of the Year final at West London College in May.
We’ll be continuing our international work, too, with focus events and lunches for Aussie Beef & Lamb in the diary. However, perhaps the biggest growth area for The Chefs’ Forum are the employer showcase partnerships that we are conducting with larger groups.
Next year we are working with Brownsword Hotels across their estate with a fantastic event being held at The Bath Priory in April. We took the opportunity last week to visit Jauca and his team to plan a Chefs’ Lunch showcasing chefs from the group, including Nicholas Chappell (Slaughters Manor), Mark Potts (Buckland Manor), Paul Peters (Amberley Castle) and Jauca Catalin (The Bath Priory).
While we were there, we were treated to a fabulous festive tasting menu and we simply had to capture it all on camera to give you a taste of things to come.
What did we eat?
Tart
Tartlet of Quail Eggs – Braised Onion – Shimeji Mushrooms – Winter Truffle
Scallop
Orkney Scallop – Salt Baked Celeriac – Soy & Truffle Vinaigrette – Wiltshire Truffle – Chicken Vanilla Split Jus
Pigeon
Royal Squab Pigeon Breast – Braised Chicory – Tamarillo – Madeira Jus
Turbot
Cornish Wild Turbot – Shellfish Mousse – Squid Ink – Sea Vegetables – Razor Clams – Miso Sauce
Beef
Dry Aged Fillet of Beef – Smoked Brisket – Salsify – Lovage – Red Wine Reduction
Chocolate
Valrhona Gianduja Dark Hazelnut Chocolate – Butterscotch – Passion Fruit
Soufflé
Apple & Blackberries Soufflé – Cinnamon Ice Cream – Blackberry Sauce
Full details of next years events will be published soon. So, get your diaries out. These are the events we have planned, so far…
- Monday 5th February – Dorset & Hampshire Lunch at Chewton Glen
- Tuesday 12th March – Aussie Beef & Lamb Focus Day for Asian Kitchens at South & City College Birmingham
- Monday 18th March – Bristol Lunch at The Bristol Beacon
- Monday 22nd April – Cotswolds & Bath Lunch at The Bath Priory
- Wednesday 8th May – Aussie Beef & Lamb Focus Day for Mid-range/casual dining at West London College
- Tuesday 14th May – Student Pastry Chef of the Year Final at West London College
- Monday 20th May – Birmingham & Midlands event – Afternoon tea and tour at World of Wedgwood
- Wednesday 22nd May – Aussie Beef & Lamb Focus Day for Fine Dining at West London College
- Monday 10th June – Aussie Beef & Lamb Lunch at City of Bristol College
- Monday 17th June – Aussie Beef & Lamb Lunch at Temper (London)
- Monday 16th September – Kent & Sussex Lunch at The Cave Hotel
- Monday 4th November – Cornwall Lunch at Mullion Cove Hotel & Spa
- Monday 11th November – Devon Lunch at Courtyard by Marriott Exeter
If you would like to attend any of these events please email brogen@redcherry.uk.com
We’re very much looking to seeing you in 2024!
Tom Hamblet Wins MasterChef: The Professionals 2023
Tom Hamblet, 24, Sous Chef at South Lodge Hotel in Sussex has won MasterChef: The Professionals 2023. In the final he beat Kasae Fraser, head chef at Robun in Bath and Tommy Thorn the former head chef of Ethicurean in Bristol.
Unusually, Tom works under his father, Lewis at South Lodge where Hamblet senior has been Executive Chef for the last 25 years. His mother Haley is a pastry chef at the Sussex hotel.
On winning Hamblet said: “I’m lost for words. It’s been such a good experience. I’ve done it! The trophy’s here. I’m holding it! I couldn’t be happier right now. I’m just going to enjoy the moment.”
He later told The Caterer: “Entering MasterChef was something I was very reluctant to do as it’s such a risk, but I’m obviously glad I did now, it was such an eye-opening experience and I thoroughly enjoyed it. I learnt a lot about myself and what I’m capable of.”
He said of his parents: “It’s really nice to hear how proud they are. It’s a big moment for me and them.”
Tom’s winning menu started with a poached native lobster tail with blanched red and yellow cherry tomatoes, filled with lobster claw meat in a lobster and chilli oil, topped with a lemon verbena gel, courgette balls and a creamy lobster and tomato sauce Américaine.
The main was seared beef fillet on a bed of pan-fried oyster mushrooms, served with braised beef cheek wrapped in brick pastry, topped with a poached oyster, a lovage emulsion, salsify, beef and red wine sauce and a beef and oyster tartare.
To finish the young chef served an olive oil sponge filled with an olive oil jam, topped with a set lemon curd, crème fraiche cream, fennel tops and a fennel pollen tuille, served with a fennel seed ice cream.
Brinda Delights at City of Bristol College
The Chefs’ Forum were delighted to be at a special evening at City of Bristol College last night (30) November, to taste the wonders of Brinda’s Mauritian Delights.
Local chef, Brinda Bungaroo is well known for her blog and social media channels where she cooks for from her native Mauritius.
The Gourmet Evening, held in the The City Restaurant (College Green Campus) was an opportunity for catering students to get a valuable introduction to the food of Mauritius where Brinda grew up and was inspired by her parents and the local cuisine.
Brinda said
“I love cooking with the students, its so very rewarding seeing how much they enjoy these guest chef evenings and it’s great to see how supportive the lecturers are of the students. It was great that we had a full house last evening and loads of positive feedback – I can’t wait for the next one.”
In simple terms, Mauritian cuisine is a hybrid of Chinese and French styles with both cultures playing a part of the history of the island (which is located in the Indian Ocean not far from Madagascar and The Seychelles).
Lola Spurrell
Desmond Smith, Restaurant Manager welcomed the guests and thanked them for the support he said
“Without customers support in attending these dinners, the students can’t practice and develop their skills to make them industry-ready, gaining valuable function experience.”
Lola Spurrell, L2 Professional Food and Beverage student was dedicated to serving The Chefs’ Forum’s table, she said
“I really look forward to these events, its so lovely to talk to the guests and meet so many different chefs cooking various cuisine types. I am currently working at Bristol Airport in Brig & Stow, as a bar attendant and waitress and being able to hone my skills at guest chef evenings like this, really helps me with my job outside of college.”
Guests ate:
- Prawn crackers
Bao bun- Rouleau du Printemps (vegetable spring roll)
- Goujon du poison Chinois (fish goujon)
- Gato Arouille (Taro fritters)
Followed by sharing dishes of
- Poulet ek la sauce l’ail
- Chicken in garlic and Asian sauce
- Poison aigre doux (sweet and sour fish)
These were both served with egg and vegetable fried rice and stir fried bok choi.
Catherine Farinha, Director of the Chefs’ Forum, said: “What a brilliant evening with delicious food from Brinda and the students, overseen by Chef Lecturer Ryan Fernandes and excellent service from Lola and the excellent front of house team, headed-up by Desmond Smith. Mauritian cuisine is so unique and it was a triumph and a great experience for the students. Hats-off to City of Bristol College for organising using such a memorable evening.”
Gourmet dinners at City of Bristol College are a four-course set menu planned by guest professional chefs. Dishes are produced by the catering students under the watchful eye of the guest and lecturer chefs, who offer advice and guidance to help them hone and develop their skills.
The final gourmet evening of the year will be held on 9 June with Chef, Author and Presenter, Romy Gill MBE. Call 0117 312 2712 to book your table!
Photography: Carlos Farinha
World Young Chef Young Waiter and Young Mixologist Winners 2023
The World Young Chef Young Waiter and World Young Mixologist 2023 finals were held at the iconic Lycée Rainier lll in Monaco. The winners of the competition were announced at the Salle Empire of Hotel de Paris in Monaco, during a special awards dinner on the 24th November 2023. Each of the three winners received a share of the $15,000 grand prize.
We are delighted to announce that the winners of the World Young Chef Young Waiter and Young Mixologist competition are:
Team Singapore
The winning Chef is Ian Tan from Bottega Di Carne Singapore (right)
The winning Waiter is Belle Torres from Restaurant Zen Singapore (left)
The winning Mixologist is Zana Mohlmann from Manhattan Singapore (middle)
Ian Tan from Bottega Di Carne Singapore said: “This experience gave me the platform to be able to put Southeast Asian cuisine on the map. Not only did it get me to the world stage, but I also won it. I’d like to share with the rest of the world, that no matter where you come from, all of the food you love, be it from the street or at home all have a place in this world. I’d like to encourage everyone to be proud of their ethnicity, their culture, their food and most importantly their friends and family, may all ALWAYS dine with an open heart and an empty stomach.”
Belle Torres from Restaurant Zen Singapore said: “The WorldYCYW finals 2023 didn’t come easy for me before flying to Monaco. My visa got rejected on the first try and the second try. It was a nerve-racking waiting game, and I was losing hope to represent Singapore in the World Finals. Few days before flying to Monaco, the consulate contacted me about my visa, and voila! Visa Approved!! Fast forward to the Airport scene, there was another hiccup! Our flight was getting transferred to different airlines and so on. It was once in a lifetime experience! Lots of fun experience and learning throughout the competition, meeting unfamiliar faces but little did we know we are all connected with mutual connections. I still feel ecstatic whenever I look back on what happened. It was such an honour and humbling opportunity to bring back the trophy home as World YCYW Champion Waiter 2023, I hope we can inspire more young people to ignite their passion for hospitality.
“GO BIG or GO HOME!”
Zana Mohlmann from Manhattan Singapore said: “WYM gave me new friends around the world and in Singapore! This competition is going to be one of the best platforms for young professionals to expand their careers globally.”
The world champions were chosen from nine chefs, nine waiters and four mixologists from England, Wales, Singapore, Ireland, the Cayman Islands, Hong Kong, Monaco, USA and Scotland. Finalists were judged by a panel of esteemed culinary experts, food critics, and industry leaders. Among the esteemed chef judges were Adam Handling, Mario Perera, Michael Kwan, Emanuele Del Signore, Paul Walsh, and Adam Thomason. The waiter judges included Simon King, Andy Downton, George Heresy, and Daniele Giovinazzo. Meanwhile, the mixologist judges were Anna Sebastian, Yann Bouvignies, Paul Robinson, and Jerome Schrotz.
Second place: Team USA
Chef Marcus Youn from Knife Pleat (right)
Waiter Regina Gutierrez from The French Laundry (left)
Third place: Team England and Team Wales
Chef Benjamin Mabley from Hartwell House Hotel & Spa England (left)
Waiter Jade Walker from the Frog England (right)
Chef Sam Everton from Coleg Ceredigion Wales (second left)
Waiter Carys Webster from Grove of Narbeth (second right)
Congratulations to all the contestants who competed in the 2023 WorldYYY finals. Their achievements not only brought glory to their respective countries but also provided a unique opportunity to connect with and learn from talented individuals in the hospitality industry.
Throughout the competition, chefs faced three challenging tasks. Task 1 required them to craft a Tarte Tatin and custard dish. Task 2 involved creating a three-course menu and preparing six plates for judges and VIP lunch guests. Waiters navigated five tasks, including section set-up, interviews and scenarios, wine pairing, a quiz, and a champagne pour. Mixologists, on the other hand, undertook three tasks: creating a cocktail from ingredients sourced from Monaco’s local market, presenting their signature serve infused with NEFT Vodka, and crafting a classic cocktail.
One of the highlights of the World Finals was the Educational Day, which was designed to enrich the knowledge and skills of young talents. This day included an exclusive tour of some of Monaco’s iconic locations, including the SBM Tour and a visit to the L’Organgerie Distillery.
World Young Chef Young Waiter and Young Mixologist 2023 Competition Final
The 2023 world finals competition of both World Young Chef Young Waiter and Young Mixologist will take place at the Lycée Rainer lll Monaco on the 23rd-24th November.
- The culinary competition will bring together 22 world finalists, including nine Young Chefs, nine Young Waiters, and four Young Mixologists.
- The chefs and waiters will team up together to design a winning menu and serve their national dishes to an internationally acclaimed judging panel.
- The winning Chef and Waiter will win a cash prize of $10,000.
- World Young Mixologist elevated by NEFT Vodka will host a special cocktail challenge and the winning mixologist will win a cash prize of $5,000.
On the 23rd-24th November 2023, Monaco will host the world’s most esteemed culinary competition, the Young Chef Young Waiter, and Young Mixologist World Finals. The competition will take place at the iconic Lycée Rainier III, where these exceptional young talents will compete for the title of World Young Chef Young Waiter and Young Mixologist 2023.
The WYCYW finals will start with a grand Opening Ceremony, which will take place at the Lycée Rainer lll, involving a Flag Waving Ceremony in what we call the hospitality Olympics. One of the highlights of the World Finals is the Educational Day, which is designed to enrich the knowledge and skills of young talents. This day will include an exclusive tour of some of Monaco’s iconic locations, including the SBM Tour and a visit to the L’Organgerie Distillery. The evening awards ceremony will unfold, at The Salle Empire of Hôtel de Paris, where the World Young Chef Young Waiter and Young Mixologist winners will be crowned.
Meet the WYCYW Finalists
England winners: The winning chef Benjamin Mabley from Hartwell House Hotel & Spa and the winning waiter Jade Walker from The Frog London.
USA California winners: The winning chef Marcus Youn from Knife Pleat and the winning waiter Regina Gutierre from The French Laundry.
Monaco winners: The winning chef Jordan Callen from Trinity Monte-Carlo and the winning waiter Daryl Danican from Monte Carlo Bay Hotel.
Singapore winners: The winning chef Ian Tan from Bottega Di Carne Singapore and the winning waiter Belle Torres from Restaurant Zen.
Scotland winners: The winning chef Iain Tennant from Gleneagles Hotel and the winning waiter Anna Wither from Gleneagles Hotel.
Wales winner: The winning chef Sam Everton from Coleg Ceredigion and the winning waiter Carys Webster from Grove of Narberth.
Ireland winners: The winning chef Stiofan Feeney from Aroma, Rome and the winning waiter Francesca Motta from Chapter One
Cayman Island winners: The winning chef Sebastian Amaya from The Ritz Carlton, Grand Cayman and the winning waiter Rosie Mckitrick from Agua Restaurant.
Hong Kong winners: The winning chef Ardy Ferguson from Belon and the winning waiter Teddy Tso from The Ritz-Carlton, Hong Kong.
Meet the WYM Finalist:
England winner:
Niamh Preedy from Northcote Hotel
USA California winner:
Mitchell Corriell from Little Beach House, Malibu
Monaco winner:
Luigi Giannini from COYA Monte-Carlo
Singapore winner:
Zana Mohlmann from Manhattan Singapore
Finalists will be judged by a panel of esteemed culinary experts, food critics, and industry leaders including chef judges Adam Handling, Mario Perera, Michael Kwan, Mark Sargeant, Emanuele, Paul Walsh, Simon Ganache and Christian Garcia. our respected waiter judges are Simon King, Andy Downton, Jayne Griffith-parry, George Heresy and Daniele Giovinazzo. The honoured mixologist judges are Anna Sebastian and Yann Bouvignies.
The competition promises a thrilling display of culinary expertise, creativity, and professionalism. The World Young Chef Young Waiter and World Young Mixologist finals celebrate the talent and dedication of young professionals but also serve as a platform to inspire future generations to pursue careers in the culinary arts and hospitality.
Birmingham Chefs’ Aussie Beef & Lamb Menu Development Day at SCCB
Take eight top chefs across various sectors and thirty enthusiastic students from South and City College Birmingham and you have a brilliant focus group and a recipe for a massively productive day of menu development.
Not only was this a fantastic opportunity for the chefs and students to learn about the provenance of Australian Beef & Lamb, but it was also a brilliant day of creating wonderful dishes showcasing the quality of various cuts of Aussie Beef & Lamb.
It was so rewarding to see how the chefs wholeheartedly embraced the challenge, each paired with a student, to create their signature beef or lamb dish.
Adam Porter, Head of School: Hairdressing, Barbering and Hospitality & Catering was delighted to host the industry experts and showcase the students and world class facility, he said
“We were delighted to welcome the guest chefs to our training kitchens and restaurant and it was amazing to see how engaged the students were and how much they enjoyed the day.
We were also very impressed with the quality of the Aussie beef and lamb and the wonderful range of dishes created. We have a high proportion of staff and students at the college who follow the Islamic faith, myself included, so it was fantastic that all the beef and lamb is Halal-slaughtered, so everyone could join in and taste all of the finished plates in an excellent buffet-style lunch, accompanied with delicious fresh juices kindly sponsored by Frobishers Juices.”
Talking about the menu development day Catherine Farinha, Director of The Chefs’ Forum, said:
“We love introducing top quality produce to chefs and students, educating them on provenance and traceability, while teaching students new cooking styles and techniques. We also had the FlashGRILL and Cooktek double induction hobs from MCS Technical Products to ensure the meat was cooked to perfection. The training kitchens were buzzing with a brigade of brilliant chefs and keen students helping out – Now Meat & Livestock have a brilliant set of recipes with stunning food photography for their website and the students have an excellent day of curriculum enrichment and some excellent work experience offers as a result.”
Stephen Edwards, UK Business Manager of Meat & Livestock Australia, said:
“This was a truly great event for us to orchestrate in partnership with The Chefs’ Forum Academy. Not only was it a perfect showcase of Aussie beef and lamb but it was thrilling to see it being enjoyed by so many top chefs and culinary students from the Midlands. Aussie beef and lamb is world class and Jack’s Creek have just won the World’s Best Sirloin Steak in the World Steak Challenge 2023.”
The cuts on offer:
- Jack’s Creek 180-day grain fed Angus Rump Cap
- Westholme Wagyu Ribeye
- Jack’s Creek Sirloin (World’s Best Steak 2023)
- Aussie Lamb Racks and Chumps from JBS
What was on the menu?
Mark Walsh – Executive Chef – Hogarth’s
Wagyu sirloin, celeriac fondant, carrot, oyster mushroom and red wine jus
Exose Grant – Executive Chef – Ikaro
Terriyaki glazed Aussie lamb rack
Dirk De Cuyper – Chef Consultant/Owner – Saucery
Australian wagyu ribeye steak, infused ginger and lime sea salt, Asian fused basmati pilaf rice, Shiitake mushroom, green asparagus points and Saucery katsu curry sauce
Richard Wainman – Chef Patron at Dick’s Smokehouse
Texas grilled Aussie rib-eye steak, truffle & stilton croquette, celeriac remoulade, black cabbage and sauce bordelaise
Simon Bishop – Group Executive Chef at Lexington Catering
Pan-roast tandoori Aussie lamb rack, split pea dhal, onion bhaji, puri and carrot brinjal
Dan Hadland – Head Chef at Highbury Hall
Aussie lamb chump, green freekah and Romaine heart
Jon Larden – Sous Chef at Highbury Hall
Aussie sirloin de Paris
Chris Alexander – Executive Chef, Restaurant Associates, Compass
Aussie lamb chump tartare & pickles
Bienvenue to Beaujolais Nouveau at West London College
The Chefs’ Forum headed over to West London College for a formidable evening of all things French.
The students prepared a wonderful selection of rillettes or paté as an appetiser with deliciously crunchy slices of toasted baguette, wash down with yes, you’ve guessed it, Beaujolais Nouveau.
But where did it get it’s name?
Beaujolais is a vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. Distributors famously race to get the first bottles to different markets around the globe, and it was great to celebrate this tradition at West London College last evening.
Beaujolais Day celebrates the first wine of the season from the Beaujolais region of France and is an annual event at West London College as part of a series of brilliant, themed evenings staged by the teaching team and students at the college.
Level 1 Front of House students were taught how to correctly open, hold and pour bottle after bottle of ruby red Beaujolais for the guests, while Level 2 culinary students created a stunning menu of French classics, served to 50 parents, staff, employers and stakeholders.
The college have recently been gifted 10 banqueting tables from award-winning luxury hotel Andaz London Liverpool Street.
Executive Chef, Hameed Farook kindly organised the generous gift that will enable the college to hold large functions and increase revenue for the college restaurant.
Chris Bend of Wedgwood also attended the dinner, having also donated a 600-piece bone china dinner service to the college, he said
“The food and service has been wonderful this evening. It is really important that Wedgwood as a brand supports the next generation of hospitality professionals, and it was excellent to dine with industry peers all at the college to show their support for the excellent work done by the staff and students – I can’t wait for the next one!”
Ruston Toms, Chairman of The PM Trust also attended and was very impressed by the enthusiasm of the students, he added,
“When I see you all here, I remember what it was like for me at your age. The Hospitality Industry is a fantastic industry and one that can really take 
you anywhere in life. I believe everyone should have a mentor, I’ve still got a mentor and its really important to get the right industry experience and focus and you will have and successful and enjoyable career.”
Robert Persson, Managing Director of Off to Work also attended with Alan Manni, Chef Manager, he concluded,
“It’s so lovely to be here supporting young people in our industry. I have had an excellent evening and it was lovely to meet Denise Charles and Bob Carruthers who are doing a great job in staging these wonderful themed evenings to give the students work experience of working functions, perfect preparation for the world of work. I’m looking forward to working with the college going forward and giving their students a world of opportunities in high end event catering and the wider hospitality industry.”
What was on the menu?
Starters
Soupe à l’oignon (French Onion Soup)
Potage St Germaine (Green Pea Soup) (v)
Mains
Slow Cooked Ox Cheek Bourguignon served with Roast Garlic Mash Potato and Glazed Baby Vegetables
Cheese, Potato, Leek and Watercress Pithivier served with Glazed Baby Vegetables & Watercress Cream
Dessert
Tarte Tatin with Vanilla Ice-cream
Ile flottante (Floating Island)
Photography by Carlos Farinha
International Salon Culinaire 2024 Opens for Entries
Historic chef competition International Salon Culinaire, taking place on 25-27 March 2024 at ExCeL London, has opened for entries with more than 100 live and static competitions taking place over three days.
New for 2024 is the Australian Wagyu Beef competition in partnership with Meat & Livestock Australia, Junior and Senior pasta competitions in partnership with Dell’Ugo Foods and an evolution of Tilda Chef Team of the Year which will challenge competing chefs to focus on using ‘waste’ or by-products to create delicious dishes. The competition has also welcomed Oatly as a partner for an all-new plant-based challenge.
Returning challenge Pub Chef of the Year will be partnering with Essential Cuisine to ask chefs to create an outstanding pie dish, while Craft Guild of Chefs Team of the Year in conjunction with Waitrose & Partners will be asking chefs to develop a delicious bowl food menu.
The Skills Theatre will allow aspiring and student chefs to demonstrate their skills in live competition and provide the perfect platform to showcase their talents and refine their skills essential for their career growth. In Salon Display, chefs will be challenged to construct a visually beautiful plate and put their creativity to the test.
Salon Chef Director Steve Munkley comments: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.”
Judges for the 2024 edition of Salon Culinaire include John Williams MBE, Executive Chef at The Ritz London, Will Torrent, Senior Brand Development Chef at Waitrose & Partners, Michelin-starred chef and consultant Daniel Galmiche and Cherish Finden, acclaimed pastry chef and judge on Bake Off: The Professionals.
Finden says: “I am honoured to be a part of the 2024 International Salon Culinaire judging panel. Live competitions provide chefs with a remarkable opportunity to test their skills, showcase their culinary creativity, and expand their professional network. I wholeheartedly encourage chefs, regardless of their skill level, to participate and elevate their careers.”
The competition is once again supported by Compass Group UK & Ireland as headline partner.
Nick Vadis, Culinary Director and Compass Group comments: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers. The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”
To find out more about all the competitions at International Salon Culinaire 2024, and for more information on entering, visit internationalsalonculinaire.co.uk. Salon Culinaire takes on 25-27 March 2024 at ExCeL London alongside HRC, Hotel, Restaurant & Catering, The Pub Show, IFE, International Food & Drink Event and IFE Manufacturing.
