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Students cook their way to victory in Swindon College Chef of the Year competition!

11 January 2019

Today saw our annual Chef of the Year Competition, sponsored by the Rotary Club of Swindon Thamesdown.

Teams of 3 students had 3 hours to produce a 3 course ‘Fine Dining Meal’ for 2 people. The menus had to include a Vegetarian Starter containing a Duck Egg, a Main Course with a Chicken Fillet as its main ingredient, and a Dessert including Bramley Apples.

All of the dishes then had to be presented on a dressed table along with the menu and a costing sheet for all of the dishes. - No pressure then!


Lecturer Sian Vockins said, ‘This is an annual event which the students really look forward to, to enable them to showcase their skills working in a pressurised yet fun environment.  The food they produce is of an exceptional standard using modern cooking techniques and skills which are required in industry.’

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Judging the competition this year were Steve Davison and Chris Ockwell from the Rotary Club of Swindon Thamesdown and Steven Shore, the Development Chef from Arthur David Food Supplies, with the dishes marked on Flavour, Presentation and Technical Skill.

Prizes have been kindly provided by the Rotary Club, with Engraved Chef Knives plus a cash prize to the winning team, plus 2 other cash prizes for second and third places.

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Competition heats were held in individual classes, with the winners taking part in today’s final. While students were coached and guided in the heats and practice runs, today, they were on their own to produce their final plates of food.

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And the winners are:

First Place: Rutuja Wali, Michael Deval and Andrew Baker

2nd Place: Zak Roberts, Karolina Spalinska and Jack Stevens

3rd Place: Laurence Hitt, Keir Plumb and Rzan Alkabier

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Congratulations to the winning students, and to all of the students who took part. The standards of cooking were extremely high and you should all be very proud!