News & Events

Student Team Challenge 2014

UNIVERSITY COLLEGE BIRMINGHAM SCOOPS TOP PRIZE AT THE 13TH      

BCF STUDENT COOK & SERVE TEAM CHALLENGE 2014

More teams than ever entered the Student Team Challenge this year resulting in twelve teams being shortlisted to compete in the 13th Student Team Cook and Serve Challenge.  It was University College Birmingham who triumphed and lifted the trophy at the end of a very successful, challenging and rewarding day.

 

Student-Comp-Winnerss

UCB winning team members, Katie Lewis, Megan Lyke and Megan Shenton, mentored by Lewis Walker, were elated with their win.

 

Student-Comp-Runner-Ups

In second place was Stafford College – Adam Hetherington, Lee Gibbons and Abby Parkes, Lecturer Mark Hughes.

 

Student-Comp-3rds

In third place was Westminster Kingsway College – Rown Darlow, Jin Lee and Isabella Glover, mentored by Miranda Godfrey.

 

Student-Comp-Hygienes

The Award for the Best Kitchen Team went to Katie Lewis and Megan Lyke from University College Birmingham who won a trophy and a set of mini copper pans each.

 

Student-Comp-Best-frontof-houses

The Award for Best Front-of-House went to Abby Parkes from Stafford College who also won a trophy and a set of mini copper pans.

 

The competition was once again held at Stratford-upon-Avon College and the British Culinary Federation would like to thank Colin Gascoyne and his team who made everyone very welcome, as always and made sure that the day ran well for all concerned.

Our sincere thanks go to our new sponsor, Robot Coupe, supported by Contacto for their sponsorship and commitment to this prestigious competition.

Teams consisted of two chefs and one waiter who had to produce a menu of their choice for four covers, two covers to be served to invited industry diners, one cover for judging and one to be photographed.

JUDGES

The Chairman of Judges was BCF WACS Competition Organiser, Lee Corke from Clare College, Cambridge.

Eric Bruce, Chef Patron, Restaurant Severn, Ironbridge.

Stuart McLeod, Chef Director, Zuidam UK.

Matt Cheal, Head Chef, Michelin starred restaurant, Simpson’s in Birmingham.

Jim Eaves, BCF Chairman and Head Chef at Banbury House Hotel.

Graham Crump, Executive Chef, Warwick University.

Kitchen Invigilator, Peter Fry of the University of Warwick.

Competition Organiser, Geoff Tookey, Managing Director, Safefood Solutions Ltd.

The Front of House judges:

Bernard France, Heritage Silverware; Chris McCaughran, Simpson’s restaurant, Birmingham; Alfonso Ruiz, Patron, Authentic Tapas Group.

Competition Organiser Geoff Tookey addressed the room and welcomed everyone in attendance.  BCF President Peter Griffiths thanked Paul Easterbrook of Robot Coupe and Steve Goodliff of Contacto for their support and sponsorship of this competition.  He also said that he was very impressed with the high standards shown by the students and thanked the mentors for their support, guidance and encouragement.  Chair of Judges, Lee Corke announced and presented the prizes to the winning teams.

THE AWARDS

1st Place

The Competition Trophy, each member of the team received a blender, compliments of Robot Coupe, a set of chef’s knives from Contacto and a framed winner’s certificate.

2nd Place

A set of chef’s knives each from Contacto and a framed certificate.

3rd Place

A chef’s knife and steel each from Contacto and a framed certificate.

 

All competitors in the final were given one year’s membership of the British Culinary Federation as well as a finalist’s certificate, an embroidered apron and a paring knife from Contacto.

Each team’s mentor was presented with a copy of BCF Vice President and Michelin starred Chef, Andreas Antona’s new book, “Simpson’s The Cook Book”.

 

UNIVERSITY COLLEGE BIRMINGHAM’S WINNING MENU 

Lamb and Sweetbread Terrine, Artichoke Purée,

Watercress, Sauce Charcutière

**

Sole Renaissance

**

Rhubarb and Ginger Bavarois, Hibiscus Poached Rhubarb,

Mascarpone Chantilly, Elderflower Syrup

*

 

Other College teams competing on the day:

South & City College Birmingham

North Worcestershire College, Redditch

Stratford-upon-Avon College

Bournville College

Banbury and Bicester College

Carmarthen Coleg–Sir-Gar

Riverside Kingsway College

Redbridge College

Loughborough College

 

BCF Chairman Jim Eaves said that like the BCF Chef of the Year and Young Chef of the Year, our Student Team Challenge has shown growth in entries and strong interest and support from the industry.  Standards set by the competitors across all three BCF competitions continues to please and delight us.