June 2017
Basking in another record year of culinary trophies and medals!
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Chef lecturer Mathew Shropshall didn’t think things could get much better than last year, when UCB’s student bakers, cooks and front-of-house protégés proudly took home a record number of awards from some of the biggest competitions in the UK and beyond.
However, the University’s College of Food not only smashed last year’s record in 2016/17, winning over 100 accolades, but scooped even more of the most prestigious titles.
This year’s celebration of culinary success, attended by 50 students and staff, was an opportunity to congratulate winners and everyone who supported the team over the past academic year, as well as see this year’s whopping haul of trophies and medals in its full glory.
“UCB students have impressed judges, fellow competitors and mentors with their commitment, enthusiasm and drive to work under pressure in competitions,” said Mathew, who is also the National English Junior Team Manager and Craft Guild of Chefs’ Chef Lecturer of the Year. “Every one of them is an absolute credit to their families and UCB.”
Millie Tibbins, who has just completed her Level 3 Professional Cookery, is just one success story, not only winning silver in the Les Parade des Chefs at the British Cookery Championships, but walking away with the coveted Chairman’s Trophy.
“Between three of us, we had to prep, plate up and serve 100 covers in two hours, which was a challenge,” said 19-year-old Millie, who comes from a long line of chefs and plans to do her BSc in Food Development and Innovation at UCB next year. “Luckily, I thrive on the pressure.”
Upping the game
Food & Beverage Level 2 & 3 students Georgia Wheatley, aged 17, Brett McSkimming, 17, and Jack Lawley, 19, also flew the flag for UCB at this year’s North Warwick Salon.
“Competing is a very different experience to being in a restaurant,” said Georgia, who proudly won silver in the Cocktail & Coffee category. “There are other people competing alongside you, and lots of people watching everything you do. It’s a real opportunity to up your game.”
Neil Rippington, Dean of the College of Food, added: “There are some big scalps on this year’s trophy table; Zest Quest Asia, Young Chef Olympiad, Future Chef, the BCF Cook & Serve Challenge, as well as 12 fantastic gold medals from the Alliance for Bakery Students and Trainees (ABST). Even our lecturers have been at it, winning the likes of the TUCO Chefs’ Challenge.
“We’ve always done well in competitions, but this year’s success is unprecedented and our cooks, bakers and front-of-house students have absolutely excelled. Well done, all.”
Round-up of glory
October
Culinary Olympics, Germany – 1 Bronze, 1 Silver
November
BCF Young Chef of the Year – Joint 4th place
NEC Cake Competition – Multiple Gold, Silver and Bronze medals
Uncle Ben’s / Dolmio Foodservice Student Catering Challenge – 1 Silver and Best in Class
January
British Cookery Championships (La Parade des Chefs) – 1 Gold, 2 Silvers, 2 Bronze
North Warwick Salon – 2 Gold and Best in Class, 1 Silver, 1 Certificate of Merit, 3 Bronze
Nestle Toque d’Or – National winner
Young Chef Olympiad – 5th place, Best Dessert
February
Zest Quest Asia – National winner
Peruvian Recipe Challenge – Runner-up
April
Turkey Chef of the Year – 3rd place
BCF Cook & Serve Student Challenge – National winner, Best Kitchen Team award
TUCO Chefs’ Challenge – National winner
May
Future Chef – National winner / Mentor Award
Wing Yip – Runner-up
National Chef of the Year – Semi-finals
June
Craft Guild of Chefs Chef Lecturer of the Year
Alliance for Bakery Students and Trainees (ABST) conference – 29 medals (including 12 Golds)
Master in Culinary Arts (Royal Academy of Culinary Arts) – Finalist and awaiting result