Accessibility toolbar toggle - click here for accessibility features
Language toolbar toggle - click here for additional languages
College news - click here for the college
Close
Our virtual open event is now live and it’s bigger than ever before!

Join us to discover videos, tours and live webinars with your future tutors. Don't miss out!

Find out more

Share This Page
Thank you

City of Liverpool College trainees crowned Country Range Student Chef winners

← Back to News Stories

18th March 2020

A trio of student chefs took top prize recently at a national competition to find the country’s top student chef.

City of Liverpool College culinary students Chi-Hin Cheung, Talent Sibindi and Beth Disley-Jones wowed both judges and a live studio audience with their inventive menu, in the Grand Final of the Country Range Student Chef Challenge 2019-20 held at the Restaurant and Catering Show (HRC) last week.

The theme for this prestigious event, which was run in conjunction with the Craft Guild of Chefs, required students to follow a format using classic techniques and skills to maximise the use of ingredients, whilst also reducing food waste.

The City of Liverpool College students’ menu was first scrutinised by Craft Guild of Chefs chairman and head judge, Chris Basten, before being recreated in a live semi-final heat at the City of Glasgow College earlier this year.

Basten commented: “Their menu showed fantastic creativity, flavour and taste, whilst ticking every box on this year’s theme.”

Chi-Hin Cheung, part of The City of Liverpool College’s winning team, said: “We’re absolutely thrilled to have won and I don’t think it’s really sunk in yet. We weren’t expecting to win but I think it helped us in the end as it calmed the nerves and allowed us to focus on our tasks.

“Cooking in front of a live audience was daunting at first but as the final progressed, we all really embraced the support of the crowd and enjoyed the experience. It’s been a fantastic competition to be involved in and we’ve all learnt a lot. Whether that’s better time management, menu planning, teamwork or use of ingredients and flavours, we’ve all picked up skills along the way which will prepare us for a future career in the industry, but winning is the cherry on top.”

The team’s winning menu included a starter of Filets de Sole Bretonne with Beurre Blanc Sauce, Vegetable Julienne, Turned Mushroom and Lace Tuile, followed by a main of Cajun Spiced Pork Medallion with Savoy Milanaise, Pork and Apple Croquette, Buttered Mash and Robert Sauce. To top it off, dessert was presented in the form of Lemon Tart with Sesame Sable, Italian Meringue, Lemon Gel and Raspberry Foam.


Read full story: FE News

Read full story: The Caterer

Read full story: Business Daily

Recent Stories

Apprenticeship Incentive Scheme Increased & Extended

5th March 2021

National Careers Week 2021

25th February 2021

Eve Jenkins: a make-up masterclass

24th February 2021

The role of the Skills Coach: National Apprenticeship Week

11th February 2021

Why Apprenticeships Are Good For Business: National Apprenticeship Week 2021

9th February 2021