The Inspiring Culinary Generations, formerly the Teflon Diamond Standard Awards, has announced that its Aspiring Student Chef 2017 Winner Joe Smith and Keen Young Cook 2017 Winner Harriet Morgan have now graduated from their Specialised Chefs Course.
Harriet and Joe graduated with distinction from the course (arranged by the Royal Academy of Culinary Arts and managed by the Bournemouth & Poole College). Joe was also awarded the Egon Ronay Scholar of the Year for showing remarkable development.
Designed to acknowledge and encourage excellence in the catering industry, Teflon’s cookery competition offers catering students the opportunity to gain insight into the industry and win a three-year Specialised Chefs Scholarship, training to become a fully qualified chef.
Training with a chef member of the Royal Academy of Culinary Arts, Harriet spent her apprenticeship at The Dorchester and Joe spent his work-based training with The Ritz’s John Williams MBE.
Paul Dayman, chef lecturer of the Bournemouth & Poole College and judge for the Inspiring Culinary Generations (ICG) says the competition is “an inspiring event.” He elaborates: “No one leaves forgotten and the students leave a better chef than when they arrived. The experience they gain on the day is invaluable and gives the judges a chance to identify future talent.”
Opening industry doors for young people, ICG anticipates success stories like Harriet and Joe will encourage aspiring student chefs aged between 11 and 18 years old to enter their signature dish into this year’s cookery competition. Online and postal entries are open and can be submitted individually or via schools and colleges up until October 29 202.
For more information, visit www.icgcompetition.co.uk
Twitter, Facebook & Instagram – @icgcompetition
Top: Egon Ronay Scholar of the Year Award Joe Smith with The Ritz’s John Williams.
