Salon Culinaire 2010 results: Live Theatre
Salon Culinaire 2010 at Hotelympia saw hundreds of chefs descend upon the Excel in London this week for their chance to win a highly-contended medal.
In its first appearance in the national arena, the British Culinary Federation Chef of the Year competition saw Matthew Cheal of Simpson’s Restaurant in Edgbaston walk away with a gold medal and the title.
Hotelympia’s Salon Culinaire 2010 also saw chef teams from the House of Commons, the British Culinary Federation and others win daily cook-offs at the show’s onsite restaurant, La Parade des Chefs.
Special awards were given to the House of Commons Culinary team for Class K9 Open Team Grand Prix (Buffet) and for taking Gold in all three sections of La Parade des Chefs; Sandra Grice of Preston College for Class P1 Decorative Exhibit; Lily Gray of Brooklands College For Class P9 Wedding Cake; Terry Lumley of Restaurant Associations, Lehman Brothers for Class K7 Restaurant Platter, Vegetarian; Glen Sharman of Penny Hill Park Hotel & Spa (Junior Grand Prix d'Honneur) for Class JP1 Decorative Exhibit and Sandra Grice of Preston College (Senior Grand Prix d'Honneur) for Class P1 Decorative Exhibit.
Away from the show’s Live Theatre stood works of fat and sugar sculptures and dish arrangements in the Senior and Junior Salon Display, the results of which can be found by clicking here.
Below are the results from all the Live Theatre competitions from across the five days of Hotelympia.
Sunday
Gram Masterclass
Jeff Thomas, CGC Culinary Academy (Silver and 1st in class); Matt Mitchell, Chartwell’s Christ’s Hospital School (Bronze); Victor Chan, Woodside Conference Centre, Kenilworth (Bronze); Simon Webb, Compass Group Culinary Team (Merit); Matthew Shropshall, University College Birmingham (Merit); Matt Bur, NEC Group, Birmingham (Merit).
Alaska Seafood Challenge
Simon Webb, Compass Group Culinary Team (Silver and 1st in class); Daniel Capp, Royal Garden Hotel, London (Bronze); Martin Daoud, Holiday Inn, Chessington (Merit); Sarah Bjork, House of Commons (Merit); Liam Moody, The Winery, Burton-on-Trent (Merit).
Essential Cuisine Chefs Team Challenge
James Hart & Leszek Karpinski, Goodenough College, Hayleybury (Gold an 1st in class); Gareth Ward & Richard Dutton, Edmunds’ Restaurant, Birmingham (Gold); Philip Crouch & Brian Gridlestone, Sidney Sussex College, Cambridge (Silver); Gerry Henry & Troy Fuller, University of Derby (Bronze); Dean Heselden & James Everton-Jones, Rendezvous Casino, Brighton (Merit).
‘Chef’ at Salon
Robert Donnelly, RAF Benson (Bronze and 1st in class); Mark Hadfield, Darley’s Restaurant, Derby (Bronze); Dean Crews, Finesse Hotels, Nottingham (Merit); Steven Small, The Winery, Burton-on-Trent (Merit); Andy Langford, Charlton House (Merit); Andrew McKee, Southern Regional College, Newry, N. Ireland (Merit); Serkan Yelkenbasan, Sheraton Skyline Hotel, Heathrow (Merit).
British Pepper & Spice Millstone
Alex Wilcock, VT Group South East, Portsmouth (Silver and 1st in class); Bobby Nando, Compass Group Culinary Team (Silver); Shaun Collins, British Army Culinary Arts Team (Bronze); Rohan Kashid, Royal Garden Hotel, London (Bronze); Peter Curfe, Sheraton Skyline Hotel, Heathrow (Bronze); Thornley Grant, NEC Group, Birmingham (Merit); Matthew Jesson, The Winery, Burton-on-Trent (Merit).
Figgjo Masterclass
Andy Langford & Matthew Shropshall, Midlands Chef Consortium (Gold); Ben Ford & Clark Crawley, Compass Group Culinary Team (Silver); Denis Mwakulua & Tim Fisher, CGC Culinary Academy (Silver); Philip Crouch & Brian Girdlestone, Sidney Succes College, Cambridge (Merit); Ilker Yokus & Umit Gelikkaya, Turkish National Culinary Team (Merit); Gareth Linden & Paul Calder, Federation of ChefS, Scotland (Merit).
Villeroy & Boch Culinary Challenge
Ian Lynn, Edmunds Restaurant, Birmingham (Gold and 1st in class); Chris Pinner, Ashridge Management College, Berkhamstead (Gold); Lee Tatam, Bank of New York, London (Silver); Darren Proud, NEC Group, Birmingham (Bronze); Steve D’Anastasi, Melita Gardens, Malta (Bronze); Jeff Thomas, CGC Culinary Academy (Merit); Sergio Lopez, Vacherin, Imagination (Merit).
Sustainable Fish Dish
Alex Hodgson, Westmead Hotel, Birmingham (Silver and 1st in class); Matthew Shropshall, UCB (Silver), Marco di Tullio, Sheraton Skylike Hotel, Heathrow (Silver); Jean-Paul Guillaumier, Royal Garden Hotel, London (Merit).
Monday
Junior Traditional Pasta Dish
James Bevan, Westminster Kingsway College (Silver and 1st in class); Matthew Forbes, Sandbar Restaurant, Leigh-on-Sea (Silver); Andrew Kingshott, South Downs College, Waterlooville (Bronze); Alex Georgiou, London House, Goodenough College (Bronze); Martin Rigby, Royal Garden Hotel, London (Bronze).
Steelite International ‘A Passion to Inspire’ The Creative Challenge
James St Claire-Jones, Catering Support Regiment (Gold); Nicholas Smith, Vacherin, Imagination, London (Silver); Tomas Kourek, Chartwell’s Christ’s Hospital School (Bronze); William Anderson, The Royal Regiment of Scotland (Bronze); Ian Simpson,
The Glenkindie Arms Hotel, (Merit); James Hart, Compass Group Culinary Team (Merit); Richard McKee, Southern Regional College, Newry (Merit).
British Culinary Federation Chef of the Year
Matthew Cheal, Simpson’s Restaurant, Birmingham (Gold); Kevin Sutherland, Baxter Storey Executive Services, London (Silver); Stephanie Moon, Leeds City College (Bronze).
Hotelympia Frozen Fish Dish Challenge
Tobias Kaergel, Jumeirah Carlton Tower, London (Silver and 1st in class); Ercan Soylu, Turkish National Culinary Team (Silver); Carl Thompson, NEC Group, Birmingham (Silver); Paul Soji, Sheraton Skyline Hotel, Heathrow (Bronze); Sampath Perera, Holiday Inn London Chessington (Bronze); Kirel Savonins, Café Fish, Scarborough (Merit); David Jenkinson, Café Fish, Scarborough (Merit).
Sodexo Chef of the Year
Andrew Willcox, Commis: Rob Lawton (Gold); Raymond Cavanagh, Commis: Michele Bukkems (Silver); Carl Barnett, Commis: Robert Szewczyk (Bronze); James Davis, Commis: Steve Jarman (Bronze); Ian Howell, Commis: Chris Russell (Merit); Gavin Swonnell, Commis: Rehman Puri (Merit); Paul Duffy, Commis: Derek Reilly (Merit); Mark Wetherill, Commis: John Moores (Merit); Chris Moore, Commis: Steve Luttrell (Merit); Luque Theobald, Commis: Charlie Maw (Merit).
Major Mini Series
Tess Clingham, Westminster Kingsway College (Gold); Jack Allibone, House of Commons, London (Silver); Ben Murphy, Westminster Kingsway College (Silver); Adam Maddock, Plymouth City College (Bronze); James Dench, Westminster Kingsway College (Bronze); Peter Pilkington, Westminster Kingsway College (Merit); Tom Dodd, Plymouth City College (Merit); Dominic Barry, Westminster Kingsway College (Merit); Andrew Gregg, Highbury College (Merit); Andrew Hobbs, Highbury College (Merit).
Tuesday
Junior New Zealand Lamb
Brian Leaver, British Army Culinary Arts Team (Gold); Juan Sanchez Chavez, Thames Valley University (Gold); Peter German, Bank of New York Mellon (Bronze); Lee Warren, Haileybury College (Bronze); Lucy Bednarczyk, Westminster Kingsway College (Merit); Paul McGaughey, Draycote Hotel, Rugby (Merit).
Senior New Zealand Lamb
Jessie Cichero, NEC Group, Birmingham (Silver); Mark Gracy, RAF Benson (Silver); Suraj Chauhan, Jumeirah Carlton Tower (Bronze); Mario Golm, Vacherin Ltd (Bronze); James Buckley, Compass Group Culinary Team (Bronze); Gareth Linden, Federation of Chefs, Scotland (Merit); Gavin Kerr, Royal Regiment of Scotland (Merit); Richard Muncaster, Compass Group Culinary Team (Merit); Matthew Wilby, Radisson SAS Hotel (Merit); Nadeem Akhter, Heriot Watt University, Edinburgh (Merit); James Hornby, Olive Catering Barn Farm, Culey (Merit).
Peppadew Culinary Challenge
Lubomir Kovar, Chartwells, Christ’s Hospital School (Silver); Claire Willett, Bedford College (Silver); Jason Stetzel, Haileybury College, Hertford (Bronze); Thornley Grant, NEC Group Birmingham (Bronze); Ercan Soylu, Turkish National Culinary Team (Merit).
'Chef' at Salon
Kalash Gundupalli, Hilton London, Paddington (Silver); Serkan Yelkenbasan, Sheraton Skyline Hotel, Heathrow (Bronze); Lina Savickaite, Lexington Catering London (Bronze); Carl Hickinbottom, Compass Group Culinary Team (Merit); Joe Purton, Churchill Hyatt Regency Hotel, London (Merit).
Tilda Chef of the Year
Dean Heselden, Rendezvous Casino, Brighton (Silver); Bobby Nanda, Compass Group Culinary Team (Silver); Kailash Gundupalli, Hilton London, Paddington (Bronze), Ian Dickson, University of York (Bronze); Prageeth Wijesinghe, Holiday Inn London, Chessington (Merit).
UK Skills 'Search for a Star' (Waiting)
Benjamin Hare, University College Birmingham (Silver); Andrew Clearly, The Ritz Hotel, London (Bronze); William Yarney, Westminster Kingsway College(Merit); Lucy Sanderson, Llandrillo College(Merit).
UK Skills 'Search for a Star' (Kitchen)
Josh Howell, Westminster Kingsway College (Silver); Nick Clarke, 1901 Restaurant Andaz, London (Silver); Daryl McCarthy, Llandrillo College (Bronze); Richard McKee, Southern Regional College, Newry (Bronze); Andrew McKee, Southern Regional College, Newry (Merit); Matthew Devin, University College, Birmingham (Merit).
Wednesday
Gourmet Classic Challenge
Robert Dant, Chartwell’s, Christ’s Hospital School (Silver); George Zumot, Jumeirah Carlton Tower, London (Bronze); Jason Taws, NEC Group, Birmingham (Bronze); Shaun Collins, British Army Culinary Arts Team (Merit); Lloyd Cassidy, Catering Support Regiment (Merit); Jiri Srp, Compass Group Culinary Team (Merit).
City & Guilds 7100 Challenge
Thomas Harrison, University College, Birmingham (Gold); Eran Shina, Westminster Kingsway College, London (Gold); Daniel Callieu, New College, Nottingham (Silver); Daniel Gibson, Great Yarmouth College (Silver); Greg Watkin, Shrewsbury College (Silver); Sean Williams, South Downs College, Waterlooville (Merit); Stephanie Leung, Loughborough College (Merit); Victoria Lynan, Neath Port Talbot College (Merit); William Moy, Halesowen College (Merit).
Brakes Student Team Challenge
Tom Lawson, Matt Headford & Camilla Dignan, Sheffield City College (Gold); Laura McFarlane, Heather Simpson & Gillian Hanson, South Lanarkshire College (Silver); Dale Anderson-Smith, Jordan Fallis & Dominic Barry, Westminster Kingsway College (Silver); Steve Gale, Katie Jones & Kelly Avis, City of Bristol College (Bronze); Suzanna Blackett, Scott Mitton & Rajwinderka Kaur, Suffolk New College (Merit).
Schwartz Flavour Pairing Challenge
Ian Morgan & Dan Boniface, Cucina (Gold); David Bittlestone & Russell Temple, Craft Guild of Chefs Culinary Academy (Gold); Stephen Guy & Tomas Kourek, Chartwells, Christ’s Hospital School, Horsham (Bronze); Yvette Williams & Tony Barlow, NEC Group, The NEC Birmingham (Bronze); Glyn Jacklin & Michael Carr, Draycote Hotel, Thurlaston (Bronze); Kailash Gundupalli & Sihan Dangalla, Hilton London Paddington (Bronze); Omer Bagi & Naif Bagi, Kocaeli University, Turkey (Bronze); Christopher Thompson & Ben Cox, Grimsby College (Merit); Oliver Woods & Sean Reast, Gallery Restaurant, Grimsby (Merit).
Glennans Chef Challenge
Simon Fisher & Steve Christopher, NEC Group, Birmingham (Silver); Paul Zaffin & Sam Smith, Grand Connaught Rooms (Silver); Erdem Dirbali & Eyup Kemal Sevinc, Gold City Hotel Complex Turkey (Bronze); Rafet Ince & Huseyin Kurt Agaoglu, My City Hotel, Turkey (Merit); Umit Celikkaya & Ercan Soylu, Turkish National Culinary Team (Merit); Lee Bettar & Ashley Butt, Grimsby College (Merit); Luke Birchall & Alistair Wiggin, Bradford College (Merit).
Manitowoc Master Chefs Grand Prix
Robert Oberhoffer, Mark Roberts & Dave Waplington, Catering Support Regiment (Gold); Alan Eggleston, Nick Smith & Mario Golm, Vacherin, London (Silver); Ashley Spencer, Stephan Greubel & Simon Woods, Westminster Kingsway College (Bronze); Simon Wood, Chris Johnson & Lisa Hall, University of Leeds (Bronze); John O’Reilly, Simon Hellier & Jason Taws, NEC Group, Birmingham (Bronze); Adam Young, David Ingle & Timo Hietanenm Oakley Court Hotel, Windsor (Bronze); Umit Celikkaya, Ilker Yokus & Ercan Soylu, Turkish National Culinary Team (Bronze); Kieran Moore, Andy Wilcock & Matt Edmonds, Craft Guild of Chefs Culinary Academy (Merit); Matt Rowberry, Al Watkins & Nick Saville, Combined Services Culinary Arts Team (Merit).
Thursday
Churchill Pasta Dish Challenge
Wayne Barron, Combined Services Culinary Arts Team (Silver); Mohammad Khalid, Jumeirah Carlton Tower Hotel (Silver); Paul Henderson, Catering Support Regiment (Silver); Chris Munroe, Royal Garden Hotel London (Bronze); Leszek Karpinski, Haileybury College (Bronze); Kenin Clarke, NEC Group Birmingham (Bronze); Theo Stylianou, Simply Catering UK Ltd (Merit); Dario Valente, Compass Group Culinary Team (Merit); James Everton-Jones, Rendezvous Casino, Brighton (Merit); Alin Gavril, Panel of Chefs, Ireland (Merit).
Chef at Salon
Ian Morgan, Cucina (Silver); Antons Barisovs, Jumeirah Carlton Tower Hotel(Silver); Alin Gavril, Panel of Chefs Ireland (Bronze); Jessie Cichero, NEC Group Birmingham (Merit); Martin Daoud, Holiday Inn, London Chessington (Merit); Dario Valente, Compass Group Culinary Team (Merit).
Major International Contract Catering Awards
Julian Jenkins & Oleg Ibragimov, Delaware North Companies, Emirates Stadium (Gold); John Burns& Andy Nudds, Indigo @ Jumeirah Carlton Tower, London (Silver); Paul Connelly & Kieran Adams, NEC Group Birmingham (Bronze); James Anderson & Thomas Krolikowski, Talkington Bates, Beaconsfield (Bronze); Kevin Whitlock & Robert Dant, Chartwell’s Christ’s Hospital School, Horsham (Bronze); Lee Miller & Shaun Craig, Lindley Group, Manchester City Football Club (Bronze);Gareth Billington & Eddie Keogh, Sodexo Prestige, Everton Football Club (Merit); Anthony Liddy & Iain Grant, Autograph The Food people, Bracknell (Merit); Ed Beachey & Elise Seagerq, Compass Group Culinary Team (Merit); Conrad Blair & Scott Kirk, Sodexo Newcastle United Football Club (Merit).
Culinary Ability Awards
Sara Weir, BS Kitchen Dr Barnardos, Belfast (Gold); Rebecca Thurston, City Gate, Belfast (Gold); Darren Doyle, BS Kitchen Dr Barnardos, Belfast (Silver); Anthony Lavelle, Eurest Microsoft, Dublin (Silver); David Mitchie, Cosy Kitchen, Dublin (Bronze); Elisabeth Talbot, Howard’s Way, Kilkenny (Bronze).
Hospital Chefs Team Event
Richard Kirton & Ian Cannon, North Tees & Hartlepool NHS Trust University Hospital of North Tees (Gold); Michael Bowman & Mark Seales, Newcastle-upon-Tyne Hospitals NHS Foundation Trust Freeman Hospital (Silver); Sharon Slaughter & Sue MayhewSuffolk Support Services Aldeburgh Community Hospital (Bronze); Peter Rorbach & Thomas Warren-McCauley, Mid-Cheshire Hospitals Foundation NHS Trust Leighton Hospital, Crewe (Bronze); Bernard Shoebridge & Michael Brassington, Mid-Cheshire Hospitals Foundation NHS Trust Leighton Hospital, Crewe (Bronze); Iain Robertson & Terry Farmer, Dorset Healthcare NHS Foundation Trust, St Ann’s Hospital, Poole (Bronze); Carolyn Marshall & Jillian McClean, County Durham & Darling NHS Foundation Trust Darlington Memorial Hospital (Bronze); Michelle Jones & Marlena Domaleska, Lifespan Catering Services The Ida Darwin Hospital (Bronze); David Riggs & Luke Nobbs, West Suffolk Hospital (Merit); Nathan Horton & Seering Jammeh, Salisbury NHS Foundation Trust (Merit).
