Bronze medal for young Welsh chefs at Culinary World Cup
Talented young chefs representing Wales have begun their bid for Culinary World Cup success in Luxembourg with a bronze medal.
The Junior Culinary Team Wales, comprising young chefs from across the country, are competing against 15 other teams from around the world at the high profile culinary event.
The opened their campaign yesterday (Sunday) with the first element of the competition, the ‘Table of Fire’ which saw them prepare four different kinds of cold and hot finger food, a cold, festive fish or seafood platter, hot main courses and dessert for 12 people.
They complete their competition in the Restaurant of Nations hot kitchen tomorrow (Tuesday) when they will prepare and cook a three-course menu 70 people.
Culinary Association of Wales president Arwyn Watkins, OBE, managing director of Cambrian Training Company, said: “The team has made a good start to the competition. The teamwork was brilliant and the bronze medal is a great springboard to now go into the hot kitchen tomorrow.”
Junior Culinary Team Wales is managed by Michael Kirkham-Evans, a lecturer at the Grŵp Llandrillo Menai campus in Rhos-on-Sea campus and coached by Danny Burke, co-owner of Olive Tree Catering, Runcorn and former Senior Culinary Team Wales captain.
The team is captained by Calum Smith, pastry chef at Shrewsbury School, who is joined by Harry Paynter-Roberts, sous chef at Carden Park Hotel and Spa, near Chester, Sion Hughes, head chef the Spa at Carden Park Hotel, Stephanie Belcher, chef de partie at Coast, Saundersfoot, Harry Osborne, head chef at the Quay Hotel and Spa, Deganwy and Jay Rees, who is studying for a degree at Grŵp Llandrillo Menai Both Sion and Harry Osborne are former Junior Chef of Wales winners.
Squad members supporting the team in Luxembourg are Amira Milner from Signatures Restaurant, Conwy, Heather Spencer, commis chef at Links Hotel, Llandudno and Pippa Taylor, who is completing a Culinary Arts Degree at Grŵp Llandrillo Menai campus in Rhos-on-Sea.
Posted by Ceri Nicholls on 2nd December 2022