Food and Drink Awards
Junior chefs proved they could stand the heat in the kitchen by creating and cooking their winning dishes for guests at a prestigious food and drink competition in Coventry.
Chefs at the Ricoh Arena set NVQ level three professional cookery students at Henley College in Coventry a challenge – to devise two courses within a set budget for the Coventry and Warwickshire Food and Drink Awards.
Beth Wiggins, Karl Jones and Clare Jones won a cook-off with their starter of tangy tomato and pesto soup; and roast blade of beef served with seasonal roasted root vegetables and celeriac mash for the main course.
The winning team was invited to join the Ricoh’s head chef Tom Harris and development chef Felan Hennigan in the kitchens to cook their winning dishes for 150 guests at the Coventry and Warwickshire Food and Drink Awards in the E.ON Lounge.
Felan said the winning trio had been invited on to the stage to receive a plaque and applause from the guests for their excellent endeavours.
“This was a really important test for the catering students and I was very impressed with the overall standard,” he said.
“It was an eye-opener for them on the night because they are currently working in smaller restaurants where they might only have ten of the same dish to cook at different times during the night.
“Working to a set deadline and cooking for such a large number is a totally different experience – particularly when the diners include food critics.
“Beth, Karl and Clare used a great deal of imagination with their menu as well as sticking within the budget which is not an easy task.
“We also adapted a Cullen Skink recipe for the fish course on the evening which was devised by their fellow students Steven Bolochowecki and Alan Harris by using smoked trout from one of the smokeries in the Midlands.
“It was the first time we have worked alongside students at a high-profile dinner. There were 13 students in the kitchens and everyone coped really well.”
Richard Drakeley, Coventry and Warwickshire Food and Drink Awards Co-ordinator, said this was the best possible experience for young chefs starting their careers.
“There are no tougher critics than people who work within the hospitality industry seven days a week and their positive response to their dishes should give them a great deal of confidence going forward,” he said.
“Two of the four courses on the evening were created by the students and their input helped this to be an extremely successful evening.”
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