Walsall College achieves whole host of success in British Culinary Federation (BCF) Student Cook and Serve Team Challenge

The British Culinary Federation (BCF) Student Cook and Serve Team Challenge 2024 has taken place at Walsall College, with a trio of the college’s student chefs winning silver medals.

The annual competition sees six college teams consisting of two chefs and a waiter/waitress cooking and serving a three-course menu in two hours.  They prepare covers for two guests, one for judges and another for photography.

The finalists came from Central Bedfordshire College, North Warwickshire and South Leicestershire College, Plymouth College, Stafford College, University College Birmingham and Walsall College.

Hospitality management students at Walsall College helped coordinate the event with the BCF, ensuring things ran smoothly.  And Toby Harris, Gabriele Mesko and Jennifer Otoo were double winners, receiving the Best Kitchen Award and the runners-up Best Team Award.

They impressed judges with the following menu –

Starter – Beetroot Tartare, Avocado, Mango and Honey Whipped Goats’ Cheese

Main – Corn fed Chicken, Confit wild mushrooms, hollandaise, jus, asparagus and orzo with chorizo

Dessert – Dark Chocolate Mousse, chilli tuille, salted caramel and glazed cherries

Competitors were expected to use at least one Essential Cuisine product in their chosen menu.

The chefs were judged on their culinary skills, working methods, portion size, taste, temperature of dishes, presentation and timing, while front-of-house were judged on table presentation, greeting and communication and the serving of food, water and wine.

North Warwickshire and South Leicestershire College came in third place while University College Birmingham received the Best Front of House Award and were overall winners.

Toby who took on the waiter duties, described his classmates as a ‘dream team’.

“It’s good to have built up a strong friendship and level of trust with Jennifer and Gabriele since the start of the course and during the run up to this competition,” he said.

“We’d love to do this again next year.  We’re keen to keep improving.  An event like this is the ideal place to really push yourself and see what’s possible.”

Gabriele, who was runner-up in the BCF’s Student of the Year 2023 competition was pleased to capitalise on her recent success.

“My emotions were a mixture of nerves and excitement,” she said.  “The working environment was exactly like a professional kitchen, with a little extra pressure as the food was being closely judged. I didn’t focus on this too much though, as ultimately, it’s always about doing the best work you can for all your diners, no matter who they are.

“I’m happy the college is celebrating success once again.”

For Jennifer, the team’s silver medals are a way for her to be ‘living the dream’.

Jennifer said: “All my life I’ve wanted to be a professional chef, so moments like this just bring everything to life and make it a reality.

“I’m proud of how hard we all worked.  Even the simplest parts of our dishes can be hard to execute and we proved ourselves capable.

She added: “Our lecturers, Davinia and Steve have been amazing with their support.  We couldn’t have done this without them.”

The BCF Student Cook and Serve Team Challenge is supported by Robot Coupe, Essential Cuisine, Contacto, Wrapmaster, Caterfish & Tudor Seafood.

BCF president, Peter Griffiths MBE said: “All six college finalists performed exceptionally well.  We’ve seen a really good standard of food and service.

“The kitchen set-up from each finalist was also of a high standard; which is credit to each of the teams and their mentors.”

He continued: “The students cooked exceptionally well.  There were some nerves at the beginning but overall the outcomes were good.  They were all worthy winners in a very close contest.”

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