With the college’s Rio Olympians and Paralympians winning a combined total of 14 medals this summer, Creed was presented with the opportunity to add to this after being selected by the Craft Guild of Chefs’ Culinary Team.
Creed was assisted in Germany by his Loughborough students Emily Bucknall, Daniella Bromley and Rebecca Brooks, who won the opportunity to compete with the Craft Guild’s team after winning the Country Range Student Chef Challenge 2016.
He said: “To be offered a place in the Craft Guild team to compete in my first Culinary Olympics was an honour in itself but to have the girls assisting me and then winning bronze is truly amazing and something I will cherish forever.
“It would never have happened without the girl’s success and their hard work so the medal is as much for them as me.”
Creed had to create and plate four different kinds of finger food and one five-course festive menu, which included a main course showcasing Slow-cooked Leicestershire veal loin, braised potato, baby turnips, heritage carrots, trumpet mushrooms, cress, star anise jus.
The Culinary Olympics took place in Erfurt, Germany, from the 19th -25th October and saw leading chefs from all over the world compete in one of the toughest international cooking competitions.