May 2014

UCB's success at the International Salon Culinaire

Read time: approx 2 mins

Professional Cookery and Bakery students were in award-winning form at the Hotelympia International Salon Culinaire at the ExCeL in London. 

The event is the biggest foodservice and hospitality exhibition in the UK, with over 8,000 chefs with all kinds of specialisms visiting the three different sections: Salon Display, Live Theatre and La Parade des Chefs. The event also incorporated the British Open Cookery Championships, where UCB students put their skills to the ultimate test. 

Professional Cookery VRQ Level 3 students Jack Gameson and Edward Marsh trained particularly hard for the event and were rewarded for their efforts. Jack won a third place Certificate of Merit and Hygiene Award for ‘Best in Class’ for his first ever cookery competition. Edward was also awarded a Certificate of Merit and Hygiene for ‘Best in Class’. 

UCB Culinary Team Manager Chef Mathew Shropshall, said: “UCB competed against the best in the country and the students performed very well. We are really proud of their skills, professionalism, and how well they worked under pressure on the day.” Chef Shropshall also competed on the day and received one bronze medal, two merits and two ‘Best in Class Hygiene’ awards with medals. 

Bakery students also competed in Novelty Cake, Decorated Cake and Floral Sugarcraft competitions. Laura Baldin won a gold award and ‘Best in Class’ for her sugar flowers as well as a silver award for her decorated cake. Other silver award winners were Fiona Bailey, Ania Kusionowicz and Danielle Brennan. A number of students also won bronze and merit awards for their baking skills. 

Dawn Gemmell, UCB’s Head of Bakery, said: “Our bakery students have fantastic talent, and we are so pleased with their results. The students have used their creative knowledge and practical ability to produce wonderful creations. Laura Baldin worked on two display pieces for the show, and won a gold award for her efforts. Students also designed cakes with novel decorations such as Mary Poppins and Bugs Bunny. In other words, our students are the icing on the cake.” 

Neil Rippington, UCB’s Dean of the College of Food, said: “It was great to see the chef students compete on the grand stage at what is one of the biggest events in the catering and hospitality industry's calendar. I was very proud of the way the students performed and handled the situation, producing excellent work and picking up medals. Our bakery students once again produced some stunning work and fully deserved the medals awarded.”

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