Teams of student chefs from CWA have battled it out against their fellow class mates in a local heat of a regional competition titled ‘Passion to Inspire’, to see who has the sizzle and who has the drizzle! Four teams, each consisting of three catering & hospitality students went spoon to spoon, demonstrating a host of chef and hospitality skills before serving up to three guest chef judges. The judging panel consisted of Eric Snaith of Titchwell Manor, Mark Dobby of The Dabbling Duck, Great Massingham and the honour of head judge was dished out to Sam Bryant, also of The Dabbling Duck. One student from each team produced a main course, one the dessert and one represented front of house setting the table, finding a wine to match the meal and also had a ‘skill challenge’ of creating a cocktail. The chefs also had the additional skill test of producing an egg sauce, sponsored by Anglian Free Range Eggs. The competition is designed to create strong links between cookery schools and local employers. Head judge and Dabbling Duck chef Sam Bryant said: “Good links between the college and local employers is essential to maintain the high standard of local cuisine. Having good staff is the most essential ingredient of any pub or restaurant’s success.” All the judges were highly impressed with the skill levels of the students and Eric Snaith, chef at Titchwell Manor said that any of the students would be welcome to complete work experience at the judge’s establishments. Hospitality lecturer at CWA, Jonathan Boyall said: “It has been a real confidence boost for the students to get such positive and encouraging feedback from the judges. There are so many great career opportunities for young chefs in East Anglia and talking to local employers today has certainly sparked some ambition within the students”. The winning team of Bradlee Callaby (18), Liam Ralen (18) & Emily Locks (18) was announced after each team received personal feedback from the judging panel. Their menu consisted of roasted quail with butternut puree, served with butternut batons, parisienne potatoes, chargrilled chicory with granola. The dessert was a chocolate ganache with a spiced mix and orange oil. Emily Locks produced a red ginger spice cocktail and selected a Californian Red Zinfandel to accompany the meal. Bradlee, Liam and Emily will now head to the final at West Suffolk College on the 9th June, where they hope to repeat their success.