Last month, University chefs travelled 300 miles to Blackpool to compete in the National Chef’s Challenge Team Event held annually, which is open to TUCO member universities. 22 teams entered and our chefs came second with a silver award as well as winning a meal at the Michelin starred restaurant, Pied a Terre in London.
This year they were challenged to produce a four course meal using red gurnard to start, guinea fowl for the main course, followed by a pre-dessert using seasonal British fruit and a dessert of the team’s choice.
The judges included Peter Griffiths MBE (Le Salon Culinaire International de Londres), Paul Gould OBE (Executive Chef NEC Group, retired), Stephanie Moon (participant in the Great British Menu), Jerry Toth (Executive Chef Sundial Group) and Alan Whatley (Chairman of the Association of Pastry Chefs).
The competition is open to all levels from Commis Chef to Executive Chef. It is about team work and the opportunity to express your skills and talents. Huge congratulations to our chefs – take a look at the menu they created here.