competition Round-up
National Chef of Wales
Nick Walton and Gareth Dwyer have grabbed the last two places for the final of the National Chef of Wales competition, to take place on 25 February.
Walton, 34, head chef at the Cross Lanes hotel in Marchwiel, and Dwyer, 24, sous chef at the Castle hotel in Conwy, came first and second respectively in the North Wales heat at Llandrillo College, Llandudno, this month.
The chefs were given three hours to prepare a three-course dinner for four using Welsh produce. For the final, at the Welsh International Salon Culinaire in Llandudno, chefs will have to prepare a three-course dinner using the winning products from this year's True Taste/Gwir Flas Wales Food and Drink awards.
The pair join Mid Wales regional winner Sean Cullingford, of Lake Country House in Llangammarch Wells, and Dermott Slade of Sketty Hall in Swansea, winner of the South Wales final.
2003 Combined Services Culinary Challenge
The RAF has won the 2003 Combined Services Culinary Challenge for the first time, winning four of the six major events.
It won the Open Steward Skills class, Team Buffet, and the Junior and Senior Chef competitions at the three-day event at Sandown Park, Surrey, this month. Other winners were Private Tunidau-Boila for a marzipan centrepiece; Private Ben Moussa in the junior fish class; and Gurkha Private Nayendrakumar-Limbu for cake decoration.
Aramark Culinary Skills Challenge
Contract caterer Aramark held its first culinary skills competition last month, with 35 chefs taking part.
The competition, held in Slough, Berkshire, involved six classes including meat, fish and vegetarian courses. The Best In Show title went to Susie Piercy, sous chef at Intel in Swindon, for her gold-winning marzipan Pied Piper in the buffet centrepiece class.
Gold winners included James Brock for restaurant plates, main course meats; Dean Wentworth for restaurant plates, main course fish; Ian Bevan for restaurant plates, vegetarian; Alex Menqui for restaurant plated dessert; and Salvatore Delliaquilla for buffet centrepiece.
University chefs challenged
Rice and ethnic sauce specialist Tilda has teamed up with the University Caterers Organisation to test the ethnic skills of university chefs.
Chefs must create a recipe for a main course, rice dish and side dish for 25 students, using Tilda products. Eight finalists will be picked to cook at Blackpool and Fylde College on 29 March, for the chance to win £500.
Entries must be in by 30 January. Call Tilda on 01708 717777 or e-mail fsenquiries@tilda.com
