Talented young chefs from Warrington & Vale Royal College are celebrating after coming home from the Welsh Culinary Masters Competition with 13 medals, including the silver medal for the team competition.
Hospitality and catering students from the college went up against over 350 entrants at the competition – which took place in Llandrillo – achieving an impressive nine merit awards, five bronze and eight silver medals.
Andy Macleod, Curriculum Leader for Hospitality & Catering, said: “This is the second time Warrington & Vale Royal College has competed in the Welsh International Culinary Championships. Last year we came home with the silver medal for the team competition so to be able to do that, with an extra 12 medals as well, is a fantastic achievement. It’s proof of how far we push our students and evidence of how passionate we are as a department, and as a college, about ensuring learners gain those essential practical skills, and the knowledge, to go on and succeed in industry.
“Every single one of the young chefs who took part in the competition should be incredibly proud of themselves – I certainly am!”
A total of 14 students from the college took part in the competition, which involved knife cuts, street food creations, and producing vegetarian and Welsh beef dishes.
The Inter-College Team was made up of students Hannah Peake, Anthony Goble, Daniel Jones and captained by course leader Scott Surtees.
Hannah, who is in the final year of her level 3 qualification in professional cookery, said: “It was an incredible experience to be able to take part in the Welsh Culinary Masters Competition and to represent Warrington & Vale Royal College. We all had a fantastic time and being able to say I was part of a silver medal-winning culinary team is brilliant – it’s a great feeling! We really showed off our ability and what we can do.”
Andy added: “As well as giving our students the chance to prove themselves as chefs, opportunities like this further enhance what we are teaching them in the kitchens and the classrooms. It also boosts their confidence massively – one of our students was nervous before taking part, but she said that she feels a lot more confident in the kitchen now. It is great for us as a college to be able to play a part in that journey.”