Team from City College Norwich impress at prestigious culinary competition
- Credit: Sonya Duncan
A group of students and lecturers from a Norwich college have scooped a prestigious award after putting their culinary talents to the test.
The team from City College Norwich, off Ipswich Road, was selected to take part in the Junior Parade des Chefs competition at the British Open Cookery Championship.
The five professional cookery students and three chef lecturers brought home the bronze medal from the event held at Birmingham NEC arena.
Team captain and lecturer, James Phillippo, said: 'I asked a lot from the students both during and in the run up to the competition but they were all incredible throughout. We've never done anything like this before and it was even a little daunting for me but the whole team performed exceptionally well. I have already seen an improvement in their work at college as they have been more meticulous and have even started taking on more responsibility during service in our Debut Restaurant.'
The college was selected to take part in the competition for their 'excellent reputation and high standard of food preparation and service'.
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The event saw level 3 professional cookery students Chloe Saterlay, Dominic Barrett, Meg Greenacre and Stacey Jolly, and level 2 professional cookery student Lewis Streeter, working alongside lecturers Mr Phillippo and Mark Bradly and team manager Bob Oberhoffer, to prepare a three course menu for over 100 diners at a special lunch service.
Lewis Streeter, 18, from Norwich said: 'I felt very relieved when we found out that we had won a bronze medal. Taking part in the competition was really difficult but it was a really good challenge for me and the rest of the team – it was amazing.'
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And Stacey Jolly, 18, from Norwich, added: 'We worked in a glass kitchen which meant that we were constantly being watched throughout the competition. It was a little daunting at first but after a while it just felt like a normal lunch service. The main thing I have learnt from this experience was team work as we really had to work well together to produce our dishes to a high standard.'
The team designed their own dishes which included roasted tenderloin and braised cheek of Swannington farm to fork pork and banoffee cheesecake with bitter chocolate sorbet.