Team UCB jet off to make their mark at Culinary World Cup
A team led by UCB lecturer Mathew Shropshall is on its way to Luxembourg to take part in one of the world’s leading competitions for chefs.
The nine-strong National English Junior Team has set-off for this year’s Culinary World Cup, where they will be testing their buffet and hot kitchen skills against chefs from 13 other national youth teams in the final.
Between November 24-28, young chefs from England, Slovakia, South Korea, Austria, Belgium, Canada, Norway, Luxembourg, UAE, Switzerland, Sweden, Germany, Thailand and Denmark will be battling to win gold at the Culinary World Cup, which will see a total of 75 countries ranging from Algeria and Australia to Vietnam and Vanuatu take to the competitive stage across different categories.
Team manager Mathew said: “We have worked hard in preparing for this prestigious competition and are so excited to be flying the flag for England when we take on the rest of the world.
“We did well at the last Culinary World Cup when we won silver and bronze medals, so it would be good if we could go one better this time and return with gold.”
Over the five days, the chefs will need to produce a selection of cold dishes and a three-course meal in a bid to impress more than 50 judges from around the globe.
More than half of the England team are either current or former UCB students, including captain Edward Marsh, who is a chef at The Manor, Wiltshire, and vice-captain Jack Gameson, who graduated with a first class Culinary Arts Management (CAM) degree in September and works as a pastry chef at Warwick Castle.
Sponsored by Electrolux Professional, Steelite International, Major International and Continental Chefs Supplies, the team’s main supporter is the British Culinary Federation (BCF).
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