It makes a pretty impressive menu . . . the collection of awards chefs from Warwick Conferences have served up after testing themselves against the best in the country.
The chefs have covered themselves in glory in a number of high-profile competitions in recent weeks to underline once again the high standards achieved by the award-winning conference and meetings venue in establishing themselves as a market-leader.
Nowhere was the taste of success sweeter than at the Conference Centre of Excellence Chef of the Year competition where Stuart Phillips, Senior chef dePartie from Scarman Training and Conference Centre, finally achieved his ambition of winning a gold medal. Stuart had been successful at each of the three previous competitions, claiming a bronze and then two silver medals, but he was anxious to make it gold on this occasion. That dream came true when he competed against nine other chefs in a live theatre section at the Hotel Olympia and was came out on top with his performance.
It was at the same venue a few days later that a team of three chefs from Warwick Conferences won a merit award in the prestigious Master Chefs Grand Prix. Group Executive Chef Graham Crump, Tim Eggington and Keith Taylor, the Head Chefs at Radcliffe and Scarman Training and Conference Centres, had 90 minutes to prepare a four course meal from ingredients that were presented to them in a mystery box. In this instance, they were up against the strongest possible competition with the Sheraton Hotel, Park Lane winning the event and other entrants including the Dorchester Hotel, Claridges, the army catering team and the Turkish national team.
Warwick Conferences also achieved further glory at the North Wales Salon Culinaire in Llandudno where Daniel Ireland claimed a silver medal for his sole Florentine, James Hornby won a bronze for his chicken cut for sauté and both Mary Fry (decorated cake) and Jose Toimil (vegetarian dish) were awarded Certificates of Merit.
“It’s been a momentous few weeks for the chefs and it has been a great team effort,” proclaimed Crump, the Group Executive Chef. “We are especially pleased for Stuart Phillips who has consistently performed well at the highest level in a competition where the standards seem to get better and better every year, so he fully deserves his Gold medal on this occasion.” He added: “We are dedicated to achieving excellence in our work and it is very gratifying when we receive this kind of recognition, particularly as in some instances it is for our apprentice chefs who are helping to strengthen the team. It is very much a team effort, because while some of the chefs are away representing us in these prestigious competitions, others have to cover for them back home and ensure that we maintain our high standards of service.”
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