Fri, 29 June 2012
Tameside College Professional Cookery students, David Wilson and Paul Sykes, gain a place in the Escoffier Challenge London Final!
Once again Tameside College was delighted to host the North West Regional Final of the Escoffier Challenge organised by Association Culinaire Française.
This North West final brought Level 3 students and Chef Professionals from around the region together to compete in this prestigious competition. The competitors had to design, prepare, cook and serve plated dishes for two people using selected items from a specific list, combined with classical French compulsory elements.
The competing chefs were given two and a half hours to plan, prepare, cook and present their dishes for the judges to taste.
David Wilson, studying on a Level 3 Diploma in Professional Cookery, won the under 23yrs old category. David, who is currently working as a young chef at the White hart, Lydgate, impressed the judges with his skills and stood out from the crowd with his grilled lamb rump with red wine jus reduction, glazed carrots, buttered green beans and a modern Cretan style potato.
Paul Sykes, also a Level 3 Diploma in Professional Cookery student, managed to return to the North West in time for the competition after completing a training course at London’s luxury Claridges Hotel. Paul, who currently works in the kitchens at the ‘Abode’ in Manchester, gained his place in the final by producing; pan fried mackerel fillet on a carpet of golden beetroot, garnished with horseradish foam and garlic cress, followed by a main dish of roast lamb rump on a tomato fondue, a cordon of lemon and rosemary Jus with modern fondant potatoes.
Senior judge, David Walker, from the Wycliffe Lodge Hotel, said “I am delighted with the standard and performance of this year’s competitors”.
The finals will be held in London during October this year, where David and Paul will compete to become the overall winner of the 2012 Escoffier Challenge.