Student chef wins chance to support Team UK at world's most prestigious culinary competition
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A promising student chef has received the opportunity of a lifetime after being invited to accompany the duo representing the UK at the final of the most prestigious culinary competition in the world.
Aaron Mosedale, aged 18, will join team captain Tom Phillips, development chef at Michelin-starred Restaurant Story in South London, and his commis chef Nathan Lane, who completed a Level 3 Professional Cookery at UCB in 2017 and now works at The Cross in Kenilworth, also Michelin-starred, at the climax of the Bocuse d’Or in Lyon, France, on 29-30 January.
Aaron, who was specially selected from a group of students to assist Team UK in the mammoth culinary battle against 23 other countries, said he was “so excited” to be joining the team.
“Before I was selected to help the lads out, I didn't know much about the competition,” said Aaron, who is also studying Level 3 Professional Cookery. “But, it's such an amazing opportunity for me to shadow them and see what they're doing.”
Team captain Tom explained: "Aaron stood out in all the run-throughs we've been doing. He took charge, he just showed that understanding and readiness for this sort of event."
The UK team - officially sponsored by UCB and receiving additional support at the final from coach Adam Bennett - qualified for the showdown after a gruelling semi-final last summer in Turin, Italy.
"I'm excited," said Nathan, who earned a job as a chef at The Ritz after graduating from UCB. "I wouldn't say nervous - I don't really get nervous about stuff like this.
"We've obviously trained hard for it, we're going to do what we need to do on the day, and fingers crossed we get the result we want. I'm excited to get there now and just enjoy it.
"As soon as the timer starts and the adrenaline's running, you go for it. I think the part I'm most looking forward to is when the platter is complete in the last few minutes of the competition and we can stand back, look at it and say we've given it our all.
The final of the Bocuse d'Or, which is held every two years, will see each team given five hours and 35 minutes to produce 16 plates of a fish course and a platter which must be divided and served to 14 people.
The UK team have been undergoing intensive preparations at UCB with a series of full-scale run-throughs at Summer Row's very own Bocuse d'Or kitchen, a specially-built replica of the unit in which the chefs will compete at the event in Lyon.
Find out more about the range of courses at UCB’s College of Food.