On the 28th March, a number of our Culinary students from Worsley College competed in the annual Commis Chef competition, organised by North West Branch Association Culinaire Francaise.

The Association Culinaire Francaise was founded 42 years ago to provide a professional network and support for trainees and students in the culinary industry. Run by chefs, for chefs, its aims are to maintain professional standards of cuisine and to encourage learning and skills.

Hosted at Hugh Bard College in Liverpool, two of our student’s joined learners from across the North-West to compete on the day. The competition required the students to showcase their skills, technique and natural flair. The students faced strict time limits and were scored across a number of areas including food preparation, presentation and taste. Every move was scrutinised by the judges both within the kitchen and in front of house.

Joshua Mallalieu represented Worsley College and took part in the Dougie Simpson Northwest Pastry Commis of the Year Competition and produced four Paris-Brest’s and two Omelette aux Confitures. Josh’s mouth-watering dishes earned him a gold medal for best in class!

Alex Hutchinson, also representing Worsley College, took part in the Eric Walker Northwest Commis of the Year Competition winning a bronze medal after producing two Potage Paysannes and two Filets de Sole Bonne Femmes – fantastic work!

We are thrilled with Alex and Josh’s achievements, a huge well done to our students who we are sure will go on to great things in the culinary industry.

To find out more about our Hospitality and Culinary courses visit:

www.salfordcc.ac.uk/courses/leavers/hospitality-catering/

Visit our Instagram page to check out some of the amazing dishes our students have produced – click here.