For the third year running, Sunderland College hosted the Young Seafood Chef of the Year national competition at City Bistro with students from the college earning a place in the grand final – a first for the college this year.
The highly regarded event saw students travel from as far as Kendal College, North Lindsey College, West College Scotland, Newcastle College, Middlesbrough College to showcase their skills and compete for a place in the final in Grimsby.
The competition is open to all full-time and college based modern apprentice chefs, the event gives contestants valuable experience and provides young chefs with a platform to demonstrate their flair, understanding, skill and ability using seafood from sustainable sources. Teams of two are tasked with creating a three-course menu using specially selected seafood species.
Student Brandon Green, who is studying VRQ level three in Advanced Professional Cookery and Katie Falconer, studying an NVQ level two in Professional Cookery, secured one of nine places in the grand final. Brandon and Katie netted their place by preparing a three-course menu of pan-fried fillet of lemon sole, almond milk poached hake and roast fillet of cod, all made using sustainably-sourced seafood.
Rob Stewart, Hospitality, Tourism and Engagement Curriculum Manager said:
“We were delighted to host the Young Seafood Chef of the Year event for the third time running this year, the standard of dishes produced by every team was fantastic. I am so proud of our student chefs Katie and Brandon who have worked so hard ahead of the competition. We all wish them the best of luck as the head down to the finals!”
Sunderland College teaches a wide range of catering qualifications, including professional cookery courses, City Campus houses state-of-the-art facilities and industry standard equipment.
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