The Guild Hall was the location for Thursday's University of Cambridge Culinary Competition. Over sixty chefs from the University's Colleges entered this years event, as well as eight front of house staff who competed in a table setting contest.
The contest is mainly based around the presentation of food; the contestants cook a dish and when chilled, they garnish and glaze the food with aspic.Most of the entries are not tasted (which I don't really agree with) and the decision on a winner is based mainly on appearance and creativity of ingredients.
To boost this years event several new categories were included; petit fours, canapes and afternoon tea cakes, as well as the table setting contest. Also included was the live cook-off event held the previous week at Cambridge Regional College (of which I wrote about previously).
Pembroke, being the college with the best food in Cambridge, entered 18 dishes, with Becky Warren competing in the table setting contest and Sasa Williams entering the live cook-off.
Nine of our eleven chefs were involved this year and each was awarded a bottle of Champagne (from me) for their efforts.
th. Below are our Chefs and their dishes.
Nick Rose- Head Chef
Strawberries and Chocolate by Nick Rose
Chocolate terrine, chocolate biscuit, chocolate torte with strawberry cream
Citrus Cured Salmon by Nick Rose
Fresh salmon cured with citrus zest and salt and then confited in olive oil.
Served with orange segments, pea shoot coulis and beluga caviar
Ioana Cozma- Sous Chef
Loin of Tuna by Ioana Cozma
Fresh tuna, pearl barley risotto, cannelloni of capsicum,
red pepper filled with fennel mousse and balsamic reduction
Selection of Risotto by Ioana Cozma
beetroot risotto, Parmesan and Black Truffle Risotto, Broad Bean Risotto,
Vanilla and Saffron Risotto, White and Green Asparagus Risotto
Shane Miller- Chef de Partie
Poached Pear by Shane Miller
Poached pear in red wine, cherry clafoutis and white chocolate mousse
Selection of Tea Cakes by Shane Miller
Traditional fruit cake, special fruit cake and fruit bread, scones and shortbread
Tomasz Kowal- Chef de Partie
Venison by Tomasz Kowal
Loin of Venison sous vide, blueberry mash, redcurrants and cherry tomatoes
Assiette of Seafood by Tomasz Kowal
Smoked salmon, Crab pancake, shrimp and caviar
Darina Stoyanova- Chef de Partie
Loin of Venison wrapped in Parma Ham by Darina Stoyanova
Venison cooked sous vide with winter vegetables- absolutely stunning!
Assiette of Chocolate by Darina Stoyanova
White chocolate torte, dark chocolate and pistachio torte and strawberries
Junior Sous Chef
Roulade of Duck by Seb Little
Breast of duck sous vide with Maxim potato, glazed cranberries and celery
Elvis 'Sasa' Williams- Chef de Partie
Selection of Lamb by Sasa Williams
Shank, loin and cutlet of Lamb
Tuna Nicoise by Sasa Williams
Loin of tuna, tomatoes, anchovies, black olives and French beans
Piotr Babiak- Trainee Chef
Lobster by Piotr Babiak
Tail and claw of lobster with orange, artichokes and petit herbs
Chocolate Mousse and Fruit by Piotr Babiak
Three layer chocolate mousse with melon and strawberries
Victoria Mayhew- Commis Chef
Creme Brulee by Victoria Mayhew
Chocolate creme brulee on a chocolate crust, Financier cake with cherries and yogurt sorbet
Becky Warren- Cafeteria Supervisor
Becky's table decorated for the University's 800th Anniversary
Our wonderful chefs were in the kitchen as early as 4am finishing off their dishes. Below are a few photos showing them walking to the Guild Hall at 7.30am; they looked confident and committed!