Trainee chefs took part in their own version of MasterChef at a competition judged by professionals from the international Marriott hotel company.The catering and hospitality students in the finals of the contest at Uxbridge
Trainee chefs took part in their own version of MasterChef at a competition judged by professionals from the international Marriott hotel company.
The catering and hospitality students in the finals of the contest at Uxbridge College had to cook salmon with béarnaise sauce with their own choice of accompaniments, in exactly one hour.
Paul Quinn, Executive Chef at the Heathrow Windsor Marriott and Anna Zadurska, Chef de Partie, joined two non-technical judges on the panel. They had also visited the College to teach specialist skills in the run-up to the competition.
The winner was Ricky Darbon (20), of Rosamund Street, Southall, whose dish included crushed new potatoes, Parisienne carrots, and asparagus. Ricky is studying for an NVQ Level 3 in professional cookery, and was the winner out of four finalists chosen from 16 students in the initial heats.
Mr Quinn said: “Congratulations to Ricky – he is a worthy winner, although everyone did a fantastic job. These students show tremendous potential both in their cooking skills and through their attitudes. It takes commitment and dedication to do something which is not only demanding and stressful, but which takes up their spare time, as this competition has. They will all be a great asset to the industry where they can continue to learn from others and through experience.”
James Orford, Head of Catering and Hospitality, said: “At Uxbridge College we aim to support students to develop the all-round skills and attitudes needed to succeed in industry. Anyone who has seen MasterChef or even cooked their own dinner under pressure will know how hard it is to get food out on time, looking good and tasting just right. Running this competition with the support of Marriott has provided a unique opportunity to our students to branch out and gain valuable experience of the real world of work.”