Head chef Theo Stylianou and junior chef Chris Kyriakides represented Simply Catering in this years Wessex Salon Culinaire.
In association with the Craft Guild of Chefs and sponsored by Nestlé Professional® CHEF®, Coastline Produce and Bournemouth and Poole College, the Wessex Salon Culinaire forms a key part of the Hotel and Catering Show and is key to exposing aspiring chefs, giving them the opportunity to win coveted awards which can help launch their promising careers.
Theo had to produce 3 kinds of sushi live in 20 minutes and was awarded a silver medal and first in class.
Chris entered the cold prawn starter where he had to produce live in 15 minutes 2 portions of a prawn starter for a fine dining restaurant and was awarded a merit.
In association with the Craft Guild of Chefs and sponsored by Nestlé Professional® CHEF®, Coastline Produce and Bournemouth and Poole College, the Wessex Salon Culinaire forms a key part of the Hotel and Catering Show and is key to exposing aspiring chefs, giving them the opportunity to win coveted awards which can help launch their promising careers.
Theo had to produce 3 kinds of sushi live in 20 minutes and was awarded a silver medal and first in class.
Chris entered the cold prawn starter where he had to produce live in 15 minutes 2 portions of a prawn starter for a fine dining restaurant and was awarded a merit.
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