British Culinary Federation

Westminster Kingsway College came out on top at the eighth British Culinary Federation Student Cook & Serve Competition sponsored by Brakes fresh ideas held at Stratford upon Avon College on Tuesday 19th May 2009.

Each team comprising of two chefs and one waiter, had 90 minutes to cook and serve a three course meal with wine to a table of two diners.

The criteria set was that each team had to produce a rissotto starter of their choice, a main course using a crown of Duck and a dessert of the competitors own choice.

Eleven teams from across the UK competed against each other on the day, so competition was fierce.

Judging was split into two sections of kitchen and restaurant, each section holding 50% of the marks. The judges were Lee Corke, Luke Tipping, Eric Bruce and Chris Hudson in the kitchen and overseeing the restaurant were Bernard France and Bruno Palletier.

In 2nd place was Stratford-upon-Avon College and 3rd was Radbrook College. Best kitchen team went to Stratford-upon-Avon and best front of house went to Westminster Kingsway.

Other colleges competing were; Chichester, North Warwickshire & Hinckley, Loughborough College, South Birmingham college, Liverpool Community, Redbridge, Stafford and University College Birmingham.

At the presentation Executive Council member Peter Griffiths MBE thanked Brakes fresh ideas for their continued sponsorship, and to everyone involved in making the day a great success.

The British Culinary Federation held its annual Young Chef of the Year competition on 17th November, at University College Birmingham. This highly prestigious event , now in its 11th year, was sponsored by Electrolux Professional and supported by Villeroy & Boch, attracting more entries than before.

After the paper judging part of the competition, 16 young chefs were selected to compete in a two hour cook off over two heats. Each competitor had to produce a three course meal for two persons, which included a starter using Sea bass, a main course using any cut of beef and a dessert using apples.

Competitors were marked by a panel of distinguished judges led by Kevin Viner (Chairman of Judges), Eric Bruce, Lee Corke and Marcus Eaves with kitchen invigilator, John Peart. The criteria for judging included working methods, professional techniques, culinary skills, hygiene practices, timing, quality and balance of textures and flavours, as well as the presentation of the finished dishes.

After much deliberating, the judges were all unanimous on their placing of the top three competitors. Matthew Leivers from Limes Restaurant, Derby came third and Chris Johns from Simpson's Restaurant, Edgbaston was runner up in second place. The overall winner was Michael Dipple from the Forest Hotel, Solihull. Michael received the David Bache Trophy, as well as a cheque and an industry stage to Luxembourg. All 16 competitors received a commemorative plate from Villeroy & Boch and a framed Certificate.

Line caught Seabass fennel barigoule, Colchester oysters, basil oil & chorizo foam.

Poached fillet of Scottish Beef, Anna potato, glazed sweetbreads, cepes & Jerusalem artichokes.

The competition was followed by an awards dinner which was superbly cooked and served by the students of University College Birmingham. The BCF would like to thank the sponsors of the competition, University College Birmingham, and everyone who supported the event.