City Student Chefs Go For Gold

Stars of the future for Liverpool’s booming restaurant scene sweep the board
ASPIRING chefs from Liverpool cooked up a storm when they swept the board at two of the UK’s most prestigious culinary competitions. The trainee chefs, all students at the City of Liverpool College, came away with 24 awards, including seven Gold Medals, at the UK Salon Culinaire competition in the Midlands. And just days later they swept the board a second time when they scooped 10 Gold Medals and 13 Silver Medals at the Welsh International Culinary Championships. The team of winning students are among about 90 young people currently training to be chefs at College’s Duke Street campus in Liverpool. Alumni of the College’s catering school have gone on to work in Michelin-starred restaurants in the UK and are employed right across Liverpool’s booming restaurant sector. City of Liverpool College Executive Chef Ian Jaundoo, a Fellow of the Craft Guild of Chefs and a Master Chef of Great Britain, said the success of the students was a reflection of the quality of the courses offered and the role it was playing in providing highly skilled staff to the city’s hospitality sector. He added: “It’s critical for businesses in Liverpool’s hospitality sector and for the city as a whole that we continue to supply highly skilled, talented and work-ready employees who can help to drive forwards the sector’s incredible success in the city. “Competitions like these give students an opportunity to showcase their skills in a high pressure environment which is brilliant preparation for a career in the industry.” Elaine Bowker, Principal at the City of Liverpool College, said: “Almost every week we hear about a new restaurant opening in the city and it’s brilliant to see so many of our alumni playing their role in this expansion. “It’s such an important part of Liverpool’s visitor offer and of such strategic importance to the economy and our role, as a college, is to ensure the city has the skills it requires to continue its economic development. “We’re delighted at this latest success, not just for the students but also for the staff and teachers who are helping them attain such heights.” Picture shows, from left: Matthew Bretherton, Lee Mault, Faye O’Neil, Sophie Malton, Executive Chef Ian Jaundoo, Chenée-Lee Nicholls, Jack Crowder and Gursh Singh