Following our win at last year’s event, we hosted the prestigious annual Commis Chef competition. The event, organised by North West Branch Association Culinaire Francaise, saw over 17 entrants from 8 further education colleges compete in the 7 industry standard kitchens and fine dining restaurant at the College’s Buxton campus.
Two competitions took place over the course of the day, which required the students to showcase their skills, technique and natural flair. The sweet dish that the pastry chefs had to prepare were two portions of Tarte Aux Citron and two Hot Chocolate Soufflés. The other competition tested the students’ ability to prepare two portions of both Haddock Monte Carlo and Lamb Cutlet reform.
Competition Judge Terry Woolcock described the contest as a “once in a lifetime opportunity,” he said: “The standard of the students and the hospitality shown by Buxton & Leek college were both fantastic.”
The students faced strict time limits and were scored across a number of areas including food preparation, presentation and taste. Every move was scrutinised by the judges both within the kitchen and front of house.
The students who took part in the event were able to enjoy the award ceremony and buffet prepared by Buxton & Leek Hospitality & Catering students. After the judges’ deliberation, the Eric Walker trophy was awarded to Llandrillo College, who came first in the Kitchen competition and Bury College, who took home the Dougie Simpson trophy in the pastry contest.
The competing colleges were: Buxton & Leek, Bury, Trafford, Tameside, Hopwood, Liverpool City, Saint Helens and Llandrillo. Each student who represented their college in the competition received a certificate of merit, a chef’s jackets from The Savoy Trust and a medal.
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