STUDENTS GOBBLE UP MEDALS IN TURKEY!

THREE catering students from Bournemouth and Poole College won international acclaim at this year’s Istanbul Gastronomy Festival as part of a fantastic team haul of 15 medals.

Oliver Lloyd, aged 18, was voted Golden Junior Chef of the Year over 10 other outstanding competitors at the four day event in Turkey after impressing judges with his skill and passion.

Calum Craig, aged 17, and Ashley Vigor, 19, meanwhile, picked up gold as Best Young Competitors in the thrilling Live Theatre.

Another major feat for the college team, sponsored by Essential Cuisine, was winning bronze in the Salon Culinaire’s fast paced Team Grand Prix, whereby teams of three from eight countries were tasked with cooking a three course meal from a mystery box of ingredients.

In total, the team, made up of learning coordinator and team manager Gary Kilminster, chairman of judges and lecturer Gary Filbey, and students Oliver Lloyd, Calum Craig, Taras Woodward, Ashley Vigor and Jamie Fanger, picked up four gold, four silver and seven bronze medals as well as one merit at the event.

There were a host of obstacles to overcome, according to Gary, but practice, patience and having good quality ingredients courtesy of their sponsors to hand enabled them to triumph.

“We had six weeks practice before the competition and competed at the Wessex Salon Culinaire to give the team added experience and practice,” he said. “As soon as we landed, we had to get to it, working overnight to get the mis en place together for four competitions on the Saturday.

“There were many problems to overcome; not enough kitchen prep time, language problems etc, but the team coped extremely well and were very professional throughout, a real credit.

“The poor quality and lack of ingredients at the competition itself was not ideal but we did have first class cooking wine from Gourmet Classic, who also supplied our jackets, and great stocks and jus from Essential Cuisine. You need this when travelling 5,000 miles with little time to prepare in terms of both convenience and improving dishes.”

Essential Cuisine’s managing director Nigel Crane said: “We are all for student chefs developing their skills through competitions, especially when they face the added challenge and pressure of working abroad in an alien environment. It adds a new dimension to what they can do and opens up their mind to new ideas and ways of working. We are also pleased and proud that our products did the team justice.”

28/04/2009|