Students win big at the Cook and Serve Challenge

May 2014

UCB students cleaned up at the British Culinary Federation’s (BCF) Cook and Serve Challenge, competing against 11 other colleges to become Team of the Year 2014. 

The competition required a team of two chefs and one Food Service student to cook and serve a three course menu to judges within 1 hour and 45 minutes. The kitchen team were judged on flavour, presentation, timing, professionalism and hygiene; whilst Food Service was graded on their table lay-up, professionalism, service style and pleasantries.

The successful UCB team was comprised of BA (Hons.) Culinary Arts Management students Kate Lewis and Megan Lyke and Professional Food & Beverage Service student Megan Shenton.  

The menu served was: 

Lamb & Sweetbread Terrine, Artichoke Puree Watercress, Sauce Charcutière, Truffle Oil 

Sole Renaissance 

Rhubarb & Ginger Bavarois, Hibiscus Poached Rhubarb Mascarpone Chantilly, Elderflower Syrup  

Lewis Walker, Culinary Arts Chef Lecturer, and Nicky Leach, Food Service Lecturer, would like to congratulate the girls on their success. “We are extremely proud of the team for all their hard work, professionalism and commitment to succeeding. Their outstanding efforts were recognised by the kitchen and food service judges, and they were also commended by both the lecturers and students of the other competing colleges. They certainly did themselves, their courses, and UCB proud.” 

The team walked away with some outstanding prizes for their efforts, including a large trophy, individual trophies, framed certificates, professional knife sets and Robot-Coupe food processing equipment.

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