Catering and Hospitality students won a raft of awards at the recent Wessex Salon Culinaire competition at Bournemouth International Centre
Merit awards were achieved in the Vegetable Cuts, Flambé Dish and Cold Chicken Preparation classes with Bronze awards for Cocktails & Coffee, Napkin Folding and Table Lay-Up.
Quentin Smith-Weston, Catering and Hospitality Lecturer, and Ian Lewis, an NVQ Level 3 student, were runners up in the Nestle Toque d’Or.
The two day event is the UK's biggest Young Chef & Waiting Competition, with more than 40 awards for chefs and restaurant service professionals in employment, training or education.
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