After the success of the 2020 virtual pastry challenge between Cambridge Regional College and Lambeth college, CRC and Croydon College came together to offer Catering students the chance to get involved in a new lockdown challenge for 2021.
Learners across all levels of catering were able to submit entries based on the criteria of creating a Pasta dish. Following an internal shortlisting process, six finalists from each college were taken forward to the virtual competition which took place via video call at the end of April. Four level 1 learners, coached by Katie Churchard, and two level 3 learners, coached by Anthony Dunball, reached the finals to represent Cambridge Regional College in the pasta challenge.
Chef Lecturer, Anthony Dunball said, “The day was a great experience with six learners from each college coming together to create their pasta dish in front of a panel of judges. Both sets of students were introduced to the judges via computer before proceeding to cook their dishes under observation. At the end of the cook-off the learners presented their dishes to the opposing college virtually, with marks awarded for presentation. The rest of the criteria for judging was carried out by judges locally in each college, with external guest judge, Andrew Edwards joining the CRC panel to offer an unbiased judgement on the dishes.”
Following the judging, level 1 student, David Carr and level 3 student, Jade Andrews were announced as winners for Cambridge Regional College and the overall challenge concluded as a tie with the standard of work from all entrants reaching exceptional standards.
Find out more about studying Catering and Hospitality at CRC.
Well done to all CRC participants,
Jade Andrews: Butternut Squash and Pancetta Ravioli in a Vegetable Broth
David Carr: Spaghetti with Fresh Salmon in a White Wine Sauce
Sarah Jane Farrow: Chocolate Ravioli with shortbread and a salted caramel sauce
Matthew Vajzovic: Chicken and Spinach Lasagne
Alisha Janice Fernandes: Tagliatelle with butternut squash, peppers, cauliflower, king prawns and a garlic cream sauce.
Emily Stewart: Garlic Prawn Tagliatelle