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The Craft Guild of Chefs Culinary Academy demonstrates their skills at the Culinary Olympics

31st Oct 2012 - 11:30
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Abstract
In one of the toughest ever Culinary Olympics, in which only five gold awards were presented overall, the Craft Guild of Chefs Culinary Academy’s new junior and senior teams pulled out all the stops to make an impression in this global competition.

The teams entered as many classes as possible at the 2012 event in Erfurt, Germany, and new team captain Ryan Hopper was proud of their efforts.

He said: “Overall it was a challenging event, mainly for the junior members of the Culinary Academy, experiencing their first major international event – assisted by some very good mentoring and achieving some credible results.”

The final team results were:
Lea Eastman-Thomson (sous chef LVS Ascot) Silver
Wayne Harris (development chef NH Case) Silver
Dennis Mwakulua (executive chef Lexington Catering) Silver
Christopher Basten (consultant chef) Bronze
Bernhard Engelhardt (executive chef Kia Oval Cricket Ground) Bronze/Diploma
Claire Willett (demi chef Wyboston Lakes) Bronze
Rick Allen (head chef Piccolino Restaurant, Stockton Heath) Diploma
James Goodyear (commis chef Le Manoir aux Quat’ Saisons) Diploma
Ryan Hopper (executive chef Sodexo Education) Diploma
Andy Wilcock (executive chef Cucina Restaurants) Diploma
Steve Wylie (executive chef LVS Ascot) Diploma

England’s national culinary team also put in a sterling performance coming 16th out of 36 international teams.

The senior team won silver in the hot kitchen and bronze in the cold buffet, resulting in a standing of silver overall, while the junior team won bronze.

The English team, brought together by the British Culinary Federation, comprised leading industry chefs including Simon Hulstone (captain) from The Elephant Restaurant in Torquay; Adam Smith, premier sous chef at The Ritz; Andrew Ditchfield, executive pastry chef at the House of Commons; Clark Crawley, head chef at Restaurant Associates; Simon Webb, executive chef at Merrill Lynch; and Jordan Bailey, sous chef at The Elephant Restaurant, Torquay.

The team was supported by Nick Vadis, UK executive chef at Compass Group; Matt Owens, executive pastry chef at Zuidam UK; Ben Ford, River Island; Andy Twells, Marks & Spencer; Bob Brown, Eurest; James Circuit, Girton College, Cambridge. Mentors for the junior team were Michael Edwards and Richard Taylor of University College Birmingham.

Written by
PSC Team