UCB students go against the clock to prepare mouth-watering meal
Judges at the British Culinary Federation have praised UCB students for their creativity.
Channel Chinn and Jamila Khan, who both study Culinary Arts Management, and Ashley Shepherd, who studies Food and Beverage Service, took part in the annual Student Cook and Serve competition.
Organised by the British Culinary Federation, and hosted by Bourneville College, the competition tests teamwork and the ability to work under pressure.
Channel, Jamila and Ashley had less than two hours to prepare, cook and serve a three course meal for four people. Their menu consisted of steamed lemon sole with a scallop mousse to start, a main course of roast rack of spring lamb with Pomme Anna and celeriac puree, and lemon posset with raspberry, pistachio and honeycomb to finish.
The team was named runner-up finalist and the students were commended for their skills and creativity.
Chef lecturer Lewis Walker said: “The team showed the professionalism and maturity required to compete at this level. We are incredibly proud of everything they have achieved. Although they narrowly missed out on the top slots, they represented UCB honourably, and were fantastic to work with.”