Battling it out in front of a live audience, the six finalists took to Salon Culinaire’s Live Theatre where they had one hour to prepare two dishes suitable for a street food menu.
Having impressed the judges with their “culinary skills and expertise in the kitchen,” this year’s winners are:
- Best Street Food Sharing Platter - Sujin Chung (University of West London) - chogye salad, bulgogi wrap, sweet chestnut jelly with sweet chili glaze
- Best Healthy Street Food Lunch - Thomas Bell (University College Birmingham) - braised shin of Devonshire beef bolognaise, roast cauliflower super speed orzo and fresh horseradish
- Best Street Food Dessert - Luca Castiglioni (Westminster Kingsway College) - coconut rice pudding with mango and caramel macadamia nuts
- Best Overall Menu - Sujin Chung (University of West London) - Szechuan sauce chicken soboro don
Praised for the “quality of their final dishes, cleanliness of their workspace, preparation and cooking techniques,” each chef delivered some “innovative and distinct” dishes, including Chung’s spicy Szechuan sauce chicken soboro don and Bell’s braised shin of Devonshire beef bolognaise, roast cauliflower super speed orzo and fresh horseradish.
Alison Smith, Mars Global Product Development culinary product design scientist, said: “Our young chefs are very talented and to see what these students have achieved during this competition has made both Mars Foodservice and myself very proud.
“Each of the students created two unique and delicious dishes using our Dolmio and Uncle Ben’s products, creating sharing platters, lunches and even desserts. To see the quality of what they are cooking is inspiring and extremely encouraging for the future.
“It’s hugely important to Mars Foodservice to connect with students and work with them throughout their journey into the industry. They are the new generation and there is a huge amount of new upcoming talent that we can learn from as these students bring new trends, dishes and fresh ideas into the industry.
“Mars Foodservice will certainly be looking to work with catering colleges again in 2019.”