Approximately 300 culinary students took part in the event, breaking the record for the number of entrants to the competition. Chairman of the Craft Guild of Chefs, Steve Scuffell led the judges along with international industry professionals and representatives from local establishments.
The competition is renowned as one of the largest in the UK. Now in its fifth year, the event aims to give young chefs a taste of professional competitions and to showcase the emerging talent within the industry.
Chairman of the Craft Guild of Chefs, Andrew Bennett was there to support the event and encourages young chefs to participate in the competition. He said: “It’s an excellent opportunity for growth, experience, and a way to promote themselves to the industry. The standard and effort for all competitors this year has been exceptional.”
The two-day event is divided into five categories to allow young chefs, front of house and patissiers to showcase their talent. These included: live hot, live cold, restaurant, display and the Wessex bake-off. In a race against the clock, the competitors demonstrated their culinary knowledge. Some of which included, marzipan modelling, fish filleting and cocktail making.
Chef Director and head of hospitality studies at Brockenhurst College, John MacArthur was delighted to have hosted national competition. He said the competition is about giving young chefs the “platform to take them on that little bit higher.”
Pallani Burke from Merton College, winner of the live hot competition pasta competition shared her joy at receiving gold. She said: “I’m really happy. It means a lot because I’m trying to build a name for myself. The aim is to be a famous chef one day.”
Other gold award recipients included: Fiona Campbell from Westminster Kingsway College for the live hot fish competition, Sarina Cole from Merton College for the live hot scallop competition, Morgan Foreman from Brooklands College for live cold gateau challenge and Kris Insaton from Brockenhurst College for the Flambé competition.