Student Cook and Serve Team Challenge winners revealed

University College Birmingham were named the winners of the 2024 Student Cook and Serve Team Challenge.

The competition took place at Walsall College, Birmingham on Wednesday 17 April and saw UCB pick up the title with their winning menu and excellent front of house skills.

The winning team members included: Hermione Hilary Porter; Richard Hensman and Isabel Hatley, with College mentors Paul Mohan and Christine Alberto.

The winning menu comprised:

Jerusalem Artichoke Velouté

Celeriac Artichoke Crisps

Wine: Old Vine Savatiano, Greece

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Corn-Fed Chicken

Asparagus, Wild Garlic and Mushroom

Wine: Halfpenny Green Red, Pinot Noir, Rondo, Regent, England

*

Fine Apple Tart, Calvados and Vanilla

The winning team received a trophy, Gold medal, framed certificate, an R2 table top cutter courtesy of Robot Coupe, a set of knives and pans from Contacto and a Dispenser from Wrapmaster.

Second place went to Walsall College, with team members, Gabriele Meska, Jennifer Otoo and Toby Harris and team mentors, Steve and Davinia Biggs, while North Warwickshire and South Leicestershire College (NWSLC) picked came third, with team members: Sam Hurst, Sophie Trevitt and Amelia Smith and team mentors, Jon Starns and David Saul.

The Award for the Best Kitchen Team went to Walsall College and University College Birmingham picked up the Best Front of House award.

Each team comprised two chefs and one waiter/waitress and had two hours to prepare, cook and serve a three-course menu for four covers, including two covers for guests, one for judging and the other for photography.

Chefs had to produce a menu including a vegetarian starter, a main course using a crown of corn-fed chicken, and a dessert of the competitor's choice, using at least one Essential Cuisine product,.

Chefs were judged on their culinary skills, working methods, portion size, taste, temperature of dishes, presentation and timing, while front-of-house will be judged on table presentation, greeting and communication and the serving of food, water and wine.

The awards are sponsored by Robot Coupe, Contacto, Essential Cuisine, Wrapmaster, Costco and Caterfish.

Judges

Andy Sage, BCF Committee member and Competition Organiser; Stuart McLeod, BCF Vice-President; BCF Committee, Adrian Vigus-Brown, Executive Chef, Park Plaza Riverbank, London; Gary Kilminster, BCF Ambassador and Development Chef, Essential Cuisine.

Front-of-House: Saverio Buchicchio, Maitre D’ retired; Pawel Skrzpinski, Restaurant Manager overseeing the one Michelin-starred The Cross and Simpsons and Liam Roe, Restaurant Manager, Cheal’s of Knowle.

The judges

Second place winners received a silver medal, framed certificate, an R2 table top cutter courtesy of Robot Coupe, a set of knives from Contacto and a Dispenser from Wrapmaster.

Third place winners won a bronze medal, framed certificate, a set of knives from Contacto and a Dispenser from Wrapmaster.

All competitors received a finalists’ certificate and were given one year’s membership of the British Culinary Federation, a BCF embroidered apron and a goody bag from Contacto.

Thank you to Davinia and Steve Biggs at Walsall College for all their support and help in making the day run smoothly, and to all the Student Cook and Serve Team Challenge sponsors and judges.

The standards set by the competitors and their colleges were a credit to all who entered.  This competition continues to attract some high calibre entries from as far away as Plymouth and the BCF continues to appreciate the support and commitment of many.

The competitors

Walsall College

North Warwickshire and South L