Tue, 07 July 2009
The Association Culinaire Francaise (ACF) North West heats for the Escoffier Challenge took place at Tameside College, with professional chefs and training students competing for a place in the national finals to be held in London in October.
The catering competition is held across Europe and involved many countries each having a national final, where the winners finally compete at European level in Paris. With Tameside College hosting the event, competitors from around the North West travelled to the college for a chance to progress to the London finals.
A range of ingredients were provided to each contestant consisting of vegetables, chicken, fish and prawns and they had 3 hours to prepare a meal. The judges included Gerado Morese, Executive Chef at the Alma Lodge in Stockport, Grassington House Hotel Chef and owner, John Rudden and Noel Cheseldine, Executive Chef of Players Restaurant. The judging criteria included presentation, taste, hygiene and Health and Safety.
The winner of the Professional Regional Final was Robert Walker, who is a chef at the White Hart Inn in Manchester. The Trainees and Level 3 student’s winner was Ashley Brooke. Both competitors received a specialised embroidered chef’s jacket, £250, and a certificate. The next step will be representing the UK at the finals in London.
Catering tutor & President of the North West Branch of the ACF, Peter Cooke said, “It’s fantastic that Tameside College have been able to host such a respected event. Each competitor did very well and we wish Robert and Ashley the very best of luck throughout the competition.”