Brighton Uni MasterChef Challenge
The University of Brighton treated our budding chefs to a MasterChef Challenge at the Eastbourne Campus.
The Year 10 students, who are studying Hospitality and Catering at our academy, thoroughly enjoyed participating in the event, which was held in the Culinary Arts Studio; the studio was opened in 2006 by celebrity chef Rick Stein.
The students were given a set menu to cook from which included Asian, Greek, American and British food. They worked in teams to prepare and cook a delicious meal under the supervision of experienced staff and student ambassadors from the university.
In true MasterChef fashion, senior staff at the university tasted the student’s finished dishes, then announced awards for the best team and best overall chef.
The winners of the team prize were Ethan Still, Colby Beswick and Jack Shepherd who prepared an Asian starter. The winner of the best chef award was Sam Biolletti.
Dr Nigel Jarvis, Senior Lecturer from the university presented medals and trophies to the students along with their prizes of University of Brighton aprons.
Jenny O’Connor, Head of Food Technology said, “The MasterChef challenge was a great opportunity for our students to experience life in an industrial kitchen, working together to create exciting dishes from around the world. They discovered new skills, developed their communication skills, gained confidence and the ability to apply their skills to different environments.”
Student Ben said “It was a really great event. We learnt how to make Greek food and it was good to earn new skills. After today Hospitality and Catering will definitely be an option for me when I leave school.”
Student Paddy said, “I really enjoyed the day and it gave me the opportunity to meet new people. I am now thinking about doing something to do with food in the future.”
Graham Morris, Careers Lead said, “The students had a fantastic day and were able to apply the skills that they have learnt in the classroom to a real life situation.
Our students competed against each other in a MasterChef environment working against the clock to impress the judges. The food they made was extremely tasty and was worthy of being on the menu in a local restaurant.”
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