Academy serves up six gold medals
The Craft Guild of Chefs' Culinary Academy, which this month celebrated its first birthday, has become a force to be reckoned with, walking away from Hospitality 2009 with six gold medals.
Between 16 competitors, the Academy also won eight silver and six bronze medals, with impressive performances in individual classes from Restaurant Platter to Chocolate Petit Fours.
Three silvers were down to the Academy's dazzling show in the fast-paced Grand Prix, a challenge taken on by Andy Twells, Culinary Academy Team captain, Sophie Wright, freelance chef, and Lahiru Jayasekara, Le Manoir aux Quat'Saisons.
The talented trio were all part of the Culinary Olympics Team 2008, who returned from October's 22nd IKA Culinary Olympics in Erfurt, Germany, featuring the world's best chefs and pastry experts, with one gold, eight silver and five bronze medals.
Andy Twells said the Academy achieved 24 great results in all, with five 'Best in Class' for outstanding work, demonstrating just how far the venture had come in its first year.
"Many of our chefs had never competed at Hospitality, a national showcase for chefs to display their talents which is in the process of re-growing as a salon. I am justly proud that the Academy contributed to that process by scooping so many brilliant results over the three days.
"Attending the awards presentation each day, it was gratifying to hear the Academy called out so many times, with great results for all those who took the plunge and gave it a go. They should be very proud of each and every award."
The Culinary Academy aims to give younger chefs the key to the world of culinary competitions through encouragement, advice and an experienced chef mentoring approach. The Academy's sponsor is producer of kitchen-made tasting stocks, jus, glace and gravies, Essential Cuisine.
Culinary Academy Hospitality 2009 results were:
Andy Twells – Executive chef, Restaurant Associates
Decorative Exhibit - Silver
Grand Prix – Silver
Jim Bailey – Chef lecturer, Cannock Chase College
Senior Plated Starters - Bronze
Jim Cummings – Head chef, Cranwell Military College
Restaurant Platter - Bronze
John Fahy – College lecturer, Tresham Institute
Restaurant Platter - Merit
Chocolate Petit Fours - Merit
Juan Sanchez – Student, Thames Valley University, Ealing
BCF Young Chef Challenge - Bronze
Kieran Moore – Executive chef, Emirates Stadium
Senior Plated Starters – Gold Best in Class
Lahiru Jayasekara – Sous chef, Le Manoir aux Quat'Saisons
Grand Prix - Silver
Restaurant Platter - Bronze
Matt Shropshall – NPD chef / chef lecturer, Birmingham University
Restaurant Platter – Bronze
Gourmet Classic Challenge – Silver Best in Class
Chef at Salon - Silver
Matthew Edmonds – Senior sous chef
Gourmet Classic Challenge - Merit
Restaurant Platter of Fish - Merit
Mauritzio Elephante – Sous chef, Restaurant Associates
Senior Plated Starters - Gold
Michael Godfrey – Executive chef, Eton College
Major Contract Catering – Gold Best in Class
Sean McNulty – Chef lecturer, Radbrook college
Passion to Inspire – Gold Best in Class
Senthillkumar Adaiklaraju – Sous chef, Loch Fyne Restaurant
Restaurant Platter of Fish - Bronze
Sophie Wright – Freelance chef/ food writer
Grand Prix - Silver
Senior Plated Starters - Silver
Steve Wylie – Sous chef, Eton College
Major Contract Catering – Gold Best in Class
Senior Restaurant Plates - Silver
Wayne Harris – Head chef, Appleford school
Restaurant Plated Desserts - Gold
Words: Clare Riley
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