Imperial team creates a stir and impresses the judges with four course meal - <em>News</em>
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Wednesday 8 April 2009
By Naomi Weston
Chefs from Imperial College London cooked up a storm at The University Caterers Organisation (TUCO) Chefs’ Challenge 2009, winning the gold award for their four course creation.
The annual cooking competition saw 12 teams of university chefs competing against each other to produce a meal in under two hours.
Three chefs from Imperial served up a four course meal comprising pan fried foie gras, smoked pancetta and baby pea risotto with seared scallops, fillet of monkfish with wild mushrooms and chocolate fondant to win the Chefs’ Challenge Gold Award. The top prize included hotel accommodation, dinner at a top class restaurant and £900.
The team was made up of Steve Robertson, Executive Sous Chef, Martin Stafford, Senior Sous Chef and newest member of the team, Andrew Crook.
Steve has been in the catering industry for over 14 years with the last eight years being spent at the College. Commenting on their win, Steve said: “We were shocked when they first read our name out, but we are all delighted. It went really well on the day and the team pulled together. We had practiced our recipes and I think that really helped this year.”
Steve Robertson, Executive Sous Chef was part of the winning team
Steve is passionate about cooking and enjoys working on the bigger College events such as the annual student Summer Ball. He added: “I love the challenge of working on large events when everyone has to work together as a team. There is a real buzz in the kitchen after the event when you know it’s gone well.”
Steve currently works in the main kitchens in the Sherfield Building on Imperial’s South Kensington campus and cooks for the Junior Common Room, Senior Common Room and for internal and external functions. “The kitchens are currently being refurbished and modernised so that will make a big difference. We will plan new menus for the autumn term and we are soon to launch a healthy option menu, including low fat and no fried food for functions.”
The team were judged on colour, texture, originality, imagination in the menu planning and hygiene practices as well as demonstrating the menu’s value for money.
The judging panel included Peter Griffiths MBE, Director of Le Salon Culinaire International de Londres, an international cooking competition.
The team entered the competition for the first time in 2007 and won the Best Newcomers category.
Catering Services at the College have recently conducted research into the eating habits and preferences of international students studying at the College to help improve current menus. In addition a recent online survey was undertaken by staff and students to find out what sort of food they would like to see on offer.
Charles Gallagher, Head of Hospitality and Events at Imperial added: “We are absolutely delighted with the gold award; it’s an impressive achievement after first competing as recently as 2007. With such talented staff on the team and with the help of recent customer research, we are hoping the new food offers we are working on will better reflect what our students, staff and visitors want to be eating.”
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