Scotland's budding chefs make it four in a row

Professional cookery students from City of Glasgow College have successfully defended an international culinary title for the fourth year in a row.

The team of five from Scotland’s flagship college were up against trainee chefs from Anne Arundel Community College in Maryland, USA - widely regarded as one of the best culinary schools in America.

Ance Kristone, Olga Vassiljeva, Liam Cassidy, Andreau Talla and Chris Little mastered the art of the American flat iron steak to retain the prestigious Atlantic Cup Challenge.

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

“To win this title consecutively since its inauguration in 2016 cements our college’s reputation as a world-class provider of professional cookery and hospitality skills training. Well-deserved congratulations go to our talented students for what is an outstanding achievement.”

The students were mentored during the competition by Andy Cumming, Lecturer in Professional Cooking and Culinary Arts; and May Donald, Associate Dean for Culinary Arts at City of Glasgow College, who said:

“The pressure was very much on our students who were defending a title which the college has now won four years in a row. We are delighted for them and proud to see the skills they have learned during their time at college achieve such success. 

“This annual event between our two colleges is as much a cultural exchange as it is a competition, and it is an experience that will help build these young chefs’ skills and confidence in an increasingly global culinary arts sector.”

Andreau Talla, who won this year’s Country Range Student Chef Challenge, together with Ance Kristone, said:

“It was a long day but, we worked great together as a team and our training paid off. We are over the moon.”

The winning menu created by Olga, Liam, Ance, Chris and Andreau was a mouth-watering; roast onion broth, confit potato, pickles and smoked potato starter, followed by spice rubbed flat iron steak, salt baked celeriac, pea puree and tarragon jus polenta chip. Their dessert was a peanut butter and raspberry parfait served with raspberry sorbet and honeycomb.

The inaugural Atlantic Cup cooking challenge was held in October 2016 during the launch of the college’s City campus in the heart of Glasgow’s learning quarter, and forms an important element of the partnership established between the two institutions in 2014.