Medal sweep for Hospitality and Catering at Three Counties Salon Culinaire

An exceptional set of wins by Hospitality and Catering at Oaklands College has seen them return from the one of the UK’s largest live culinary competitions Salon Culinare with an impressive 23 medals and certificates.

The team of Level 1, 2 and 3 students and staff represented the College at the Three Counties Salon Culinare, a widely respected industry competition showcasing some of the best culinary talent in the country.

The popular event, which is held in association with The Craft Guild of Chefs, has grown in stature over the years and is a fantastic platform for all chefs –  in particular student chefs getting their first taste of competition experience. Entrants had set time and conditions to prepare a dish in their chosen category under the gaze of judges and fellow competitors.

Overall the Oaklands team came away with eight ‘Best In Class’ – the highest accolade amongst the gold, silver and bronze awards equating to a mark from the judges of 90 percent or more.

Gold Best in Class were awarded to tutors Paul Wood and Kevin Speed for Fish Filleting and Cold Chicken Preparation respectively. Student Lucy Dickenson secured the third Gold Best of Class for Cupcake Decoration.

Amongst the teams multiple successes were a Silver Best in Class for student Steve Ovenden for his Pasta Dish,  Silvers in the Scallop Dish and Gateau Challenge and eight Certificate of Merits across various competition categories such as Bakery Skills and Fruit Tarts.

Head of Hospitality and Catering Mike La-Traille said: “The Salon Culinare competition is widely respected as the place for all chefs irrespective of experience to put their skills to the test and showcase excellence.

“To secure 23 awards, eight of which are Best In Class is a phenomenal achievement and reflects the high standards our department is working to. In a competition like this tutors and students compete side by side – for some it’s their first taste of a competition  and we are thrilled their professionalism and excellence have been recognised by the competition judges.”