College chefs in running for culinary crown

Three talented professional cookery chefs at City of Glasgow College have reached the finals of the 2019 Country Range Student Chef Challenge.

After a tense and highly competitive semi-final heat, Alan Coats, Ance Kristone and Andreau Talla, will take part in the Grand Final at this year’s ScotHot on March 13.

The three students will compete against seven other college teams at Scotland’s largest food and drink show where they must recreate their winning semi-final three-course, four-cover menu in just 90 minutes in front of an exhibition audience.

Paul Little, Principal and Chief Executive at City of Glasgow College, said:

“We are delighted that City of Glasgow College has once again reached the finals of this prestigious culinary competition. It is a resounding endorsement of our students’ skills, hard work and commitment and of the reputation our college has for professional cookery. Our best wishes go to Andreau, Ance and Alan for the grand final.”

Robbie Phillips, a lecturer in Professional Cookery at City of Glasgow College, said:

“This year’s brief has been really interesting and challenging for the students. The team worked really hard to get through what was a tough semi-final heat and I am so pleased and proud that they have reached the final. We are now looking forward to competing at ScotHot in our home town and, of course, hoping to repeat last year’s success.”

City of Glasgow and Ayrshire Colleges are the only two Scottish teams through to the final of the Country Range Student Chef Challenge.

The long-running Country Range Student Chef Challenge provides full-time hospitality and catering college students with a platform to improve cooking skills, knowledge and technique, while developing real life experience under intense pressure and competition situations.    

Teams of three students are required to plan, prepare and execute a three-course, four-cover menu in 90 minutes. The Challenge criteria is focusing on the essential core skills and techniques studied on a second-year professional cookery course and tests students’ knowledge of both classical cooking and the more modern methods of the last 25 years.

The prize for the winning team for this special anniversary year is a day’s work experience at a Michelin-starred restaurant, as well as being taken on a foodie tour of London which includes a guided tour of the capital’s famous Billingsgate Market where they will be taught fish filleting skills by the resident master fishmonger.

For further details about the Challenge please visit the Country Range website