ESS chefs win Best in Class at Combined Services Culinary Challenge 2009

The annual three-day event offers HM Armed Forces' caterers an opportunity to demonstrate their talents in front of their military counterparts in various live and static categories. This year, a new category specifically for contract caterers was introduced: the Military Contract Caterer Chef of the Year class. Chefs were asked to prepare a three-course menu in 90 minutes and James Baker, Sous Chef at Defence Academy Shrivenham, was awarded the title of Best in Class for his menu of tian of Thai crab and crayfish, pan seared pork cutlet and chocolate and pear tart. No Silver awards were given out but Bronze was awarded to fellow ESS chef from RAF Cranwell, Jimmy Cumming. James said: "I was so pleased to have won; the competition was hard work, preparing a complex menu with lots of components in a short space of time, but it was well worth the effort. We have the opportunity to cater in a similar way at functions when we provide hospitality but it was great for me and all other ESS chefs to show our peers and military personnel what we can do." Meanwhile, two more of James' ESS colleagues, Shaun Reason, Head Chef at the Royal Military College Sandhurst and Manuel Ferreira also from RMA Sandhurst, won Best in Class in their respective static classes: Senior Restaurant Show Plates and Novice Canapés. Alan Baker-Green, executive chef for Government services at Compass Group said: "The Combined Services Culinary Challenge gives a rounded feel of the industry and allows chefs to showcase the talent and techniques which they regularly apply in their roles. "As one of the most prestigious competitions in the country for those involved in catering for the Armed Forces, we are very proud of all of our competing chefs, particularly James, Jimmy, Shaun and Manuel."