On 22 and 23 January 2019, four of Richmond upon Thames College’s (RuTC) catering students participated in the annual chef competition Salon Culinaire in Birmingham and won two times gold as well as one bronze medal and one merit. The competition took place alongside The Foodservice Show and The Professional Kitchen Show and was the UK’s biggest and most esteemed chef competition of the year. Almost 400 chefs competed in 70 competitions.
Every year, RuTC catering students participate successfully at Salon Culinaire, demonstrating their skills in front of a live audience of judges and food professionals. This year, RuTC Professional Cookery NVQ Level 1 students were awarded medals for their outstanding efforts. Jake Gibbons received a Merit in the Junior Lamb competition and Arany Yogeswaran won a bronze medal for her Knife Skills, showcasing Julienne and Jardinere cuts on various vegetables.
RuTC Professional Cookery NVQ Diploma Level 2 students Leise Meale and Amy Waite, who are both 17 years old, competed in senior classes against experienced chefs. Leise received a gold medal for her highly skilled techniques in butchering a whole chicken. Whilst competing against established chefs from across the globe, Amy produced two gold medal winning individual starters in 30 minutes for the Avocado Starter competition.
James Unwin, RuTC’s Catering & Hospitality Curriculum Manager said: “The Salon Culinaire competition was a highly successful and rewarding experience for everyone. Both students and staff represented the college and demonstrated the continued high standards, skills and commitment we have at RuTC.”