Food news: Seaside canapés scoop hat-trick of food awards

Ten students - completing catering, hospitality and professional chef qualifications - won a gold medal and best in class in La Parade Des Chefs College Canapé Competition. The competition is part of Salon Culinaire, one of the UK’s largest chef competition programmes, held at the Great Hospitality Show at the NEC in Birmingham. The event comprises 85 competition categories and attracts chefs from top restaurants, hotels and national organisations as well as universities and colleges.

Catering lecturer Len Unwin said: “Our job is to prepare students for work and life and taking part in these events really boosts their self confidence, skills and employment prospects. They get to network with chefs from top establishments in the country, who are looking to recruit.”

Based on a seaside theme, the students’ canapés included chicken liver parfait hotdog with onion glaze; Yorkshire fishcake and tartare sauce; crab and Waldorf cornet with salty fingers; and salted caramel donuts.

Catering lecturer Maxene Gray said: “I am so proud of our students. It takes 100 per cent commitment to succeed in these competitions. Our students spent time on their days off to prepare. They put a lot of thought into the menu as well as the design and creative presentation of the food with seaside inspired props. We also had fantastic support from the college’s sign making department. ”

Students had a total of three hours to prepare and make the dishes. To add to the experience for diners, they created a seaside set with buckets and spades, deck chairs and lighthouses.

Student Naomi Newton, aged 18, who is completing the Professional Chef’s Diploma, said: “It feels brilliant that our team won gold. It wasn’t too nerve-wracking taking part as we prepared really well for it.”

Lecturers Gregg Rodgers and Chris Kerrigan also both won individual silver medals in their classes.

Gregg Rodgers made a pirate sculpture from fat using traditional carving techniques, and won best in his class, as well as the silver medal. He said: “I spent 60 hours creating the sculpture, which I had to keep cool in the fridge before taking it to the competition to present.”

Salon Culinaire ran over three days from January 23rd to 25th to showcase the industry’s skills and talent.