Press releases

Trainee chefs learn from Michelin Stars

Young chefs from across the West Midlands were put to the test this week as they competed to win the opportunity of a lifetime.

Délice, the global good food network, hosted the inaugural Region’s Rising Stars competition for culinary students from the West Midlands this week.  Students competed for the chance to undertake a prestigious work placement at the Michelin-starred Simpsons Restaurant in Birmingham.

The under-19 students were put to the test as they raced against time to complete a dish in a Masterchef-style cook-off using local produce from across the region.  Kieran Gill, a student from University College Birmingham, won the close-fought battle with his chicken dish which wowed the judges from Opus and Simpsons on its technical and creative scores.   Competitors came from across the region’s colleges including  UCB ‘College of food’, Henley College, Worcester College of Technology, Halesowen College, South Birmingham College and Radbrook College in Shrewsbury.

Prior to the competition, the entrants and their fellow students participated in a master class led by Adam Bennett, Head Chef of Michelin-starred Simpsons Restaurant who gave insider industry tips on classic French dishes and how to make the perfect pasta.

Mike Whitby, Leader of Birmingham City Council, said:

“This provides a valuable opportunity for young chefs to demonstrate their skills and learn from some of the region’s finest culinary masters.  Birmingham is gaining a serious reputation as the leading regional city for fine food. The role that food plays in the Birmingham offer is significant and underpins our status as a destination city.  It is essential that we support our under-25s who total more than a third of Birmingham’s population, making us one of the youngest major cities in Europe.  However, we must ensure we support aspirant talent throughout their training and development so we retain their talents in Birmingham and the wider region.”

David Colcombe Visiting Professor of Culinary Arts, UCB and Head Judge said:

“It is a pleasure to see such keen young talent coming through our colleges. I am delighted that Delice, in conjunction with UCB, plays a key role in setting up a competition such as this which stretches the students, and rewards them with new skills and exposure to master classes tutored by some of the best professional chefs in the city. A great example of business and education working effectively together.”

Professor Ray Linforth, Principal of University College Birmingham, said:

“This competition gives students a great chance to showcase their skills and also see, by watching top professional chefs in action that with a passion, dedication and enthusiasm to succeed there is a world of opportunity in front of them.”