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UCB Team win a silver at Culinary World Cup

ChefsA team of students and Chef Lecturer from UCB are celebrating after winning a silver medal at the Villeroy & Boch – Culinary World Cup, which had been organised as part of the international culinary exhibition EXPOGAST 2010 held from 20 th – 24 th November in Luxembourg.

The group consisting of students Reece Crosier, Aaron Darnley, Jasmine Reid and Marco Sannio (pictured with Chef Lecturer Mike Edwards) competed and won silver with a Hot Kitchen Menu of:

  • Fillet of Salmon, Poached Prawn, Creamed avocado, Spring Onion, Pepper and Cucumber Salsa and Spiced Oil.
  • Roast Loin and slow cooked Breast of Lamb, Fondant Potato, Pumpkin Puree, Vegetable Melange and Rosemary Jus.
  • Cranberry and White Chocolate Mousse, Chestnut Tuile, Orange Sorbet and Cranberry Espuma.

Congratulations to the whole team!

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