** PRESS RELEASE**PRESS RELEASE**PRESS RELEASE**
Talented College Chefs Emerge Victorious at
The University of Cambridge Culinary Competition
Cambridge Regional College, 18th & 19th February 2015
The 2015 University of Cambridge Culinary Competition excelled once again this year
in show-casing the talents of the chefs and waiters who work within the busy College
catering departments. Each participant set their sights on winning the coveted gold
awards, across a record number of 16 classes this year, as well as the prestigious
Stewards’ Cup.
The Colleges participating this year were: Churchill College, Clare College, Corpus
Christi College, Darwin College, Emmanuel College, Fitzwilliam College, Gonville &
Caius, Queens College, Sidney Sussex College, Trinity College and Trinity Hall as well
as students from Cambridge Regional College, host venue for the competition.
There was a healthy sense of rivalry and also camaraderie among the contestants as
they set to work, each trying to keep their cool as things hotted up in the kitchens.
The contestants’ performance and creations were assessed under strict competition
conditions by an expert panel of judges including: Chairman of the Judges, Peter
Griffiths MBE - Director of Le Salon Culinaire International London, Hotelympia
since 1994; John Cousins – Director of the Food & Beverage Training Company,
London; and, Ruth Hinks – the current UK World Chocolate Master.
Lee Corke, Chairman of The University of Cambridge Culinary Competition
Committee, said: “The 2015 Competition has proved bigger and better than ever
with a record number of competitors, classes and exhibitors as well as live
demonstrations in butchery, fishmongery and cocktail making. This bi-annual event
is a highlight of the College calendar, celebrating the talent and commitment of our
catering teams. For the competitors, this presents a great opportunity to continue
to learn new skills and develop as part of a busy catering team, to grow in confidence
and strive for excellence. We would like to thank our esteemed judging panel,
chaired by Mr Peter Griffiths MBE, for their deliberations which were often closely
contested and for their valued feedback to those taking part. The Cambridge
Regional College was the perfect host venue again this year and we would also like
to thank all the exhibitors and sponsors for their continued support.”
Overall victory and The Stewards’ Cup was awarded to both Clare College and
Emmanuel College. For the first time in the history of the competition, which dates
back to 1961, victory was shared as the two Colleges matched each other, each
winning four gold awards. Emmanuel College won gold awards for the categories of
Low-Carbon Challenge, Duck Breast Main Course, Restaurant Plate Sweets and
Finger Food. Clare College won gold awards for the categories of Veggie Platter,
Duck Breast Main Course, Chef of the Year and La Parade des Chefs.
A range of VIPs joined the special La Parade des Chefs luncheon on Thursday 19 th
February including Alex Rushmer, former Masterchef finalist and Chef Patron of The
Hole in the Wall at Little Wilbraham, as well as prominent food critics, journalists and
bloggers. They all enjoyed an outstanding three course luncheon prepared by teams
from Fitzwilliam College, Clare College, Corpus Christi and Cambridge Regional
College.
Ian Sparke, Cambridge Regional College lecturer, said: “The College was once again
proud to host such a prestigious competition. Each year the standard has improved
and this year was no exception. CRC students gained some excellent results, winning
two classes outright, achieving gold and silver medals and two best in class alongside
a large number of merits. It was also really good to see the competition supported
by so many ex-students of CRC who are now working within the college catering
establishments.”
The 2015 Culinary Competition also highlighted current catering trends with the
introduction of the Street Food Challenge, won by Inseok OH from Corpus Christi and
the Coffee Shop Cake Class, won by Anna Lonsdale from Cambridge Regional College.
Environmental issues were explored in the Sustainable Fish Class, won by Daniel
Ledain from Cambridge Regional College and the Low Carbon Meal Challenge won by
Nathan Aldous and Dan Abbs from Emmanuel.
The front of house teams competed in Barista Skills to make the perfect espresso
and cappuccino, won by Magdalena Wright from Fitzwilliam and a host of new
cocktails were devised by contestants in the Cocktail Making class which was won by
Katarina Nevedalova from Trinity Hall.
The winners for 2015 are:
Stewards Cup – Emmanuel College & Clare College
Best in Show – Clare College, La Parade des Chefs Team
La Parade des Chefs – Clare College
Chef of the year - Byron Franklin, Clare
Street Food Challenge - Inseok OH, Corpus Christi
Low Carbon Team Challenge - Nathan Aldous & Dan Abbs, Emmanuel
Sustainable Fish Class - Daniel Ledain, Cambridge Regional College
Duck Breast Main Course - Ashley Irivine, Sidney Sussex
Under 23’s Main Course Challenge - Jenny Beamish Young, Clare
Cocktails Making & Napkin Folding - Katarina Nevedalova, Trinity Hall
Barista Skills - Magdalena Wright, Fitzwilliam
Best Hygiene – Emmanuel College
Best CRC Student – Anna Lonsdale
Finger Food - Matthew Carter – Emmanuel
Starters – Darwin College
Restaurant Plates Main Course – Byron Franklin, Clare
Restaurant Plates Sweets - Dan Abbs, Emmanuel
Veggie Platter - Onesto Iommelli, Clare
Coffee Shop Cake - Anna Lonsdale, Cambridge Regional College
Notes to Editors:
Details on how the Competition has evolved
The University of Cambridge Culinary Competition started life as The Stewards Cup in
1961 when it was established as a much larger competition run by the Food &
Cookery Association of East Anglia. The class was open to chefs from the University
of Cambridge and was won by a single chef, unlike today where it is a team
achievement. The competition had a 20 year gap but was re-invented in 2006 as an
event for all University of Cambridge staff.
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ENDS –
For all press enquiries, images or interview requests, please contact:
Sophie Clarke, Trinity Hall sjc270@cam.ac.uk or 01223 764444. Details of the
competitors’ menus and winning dishes are also available.