Student chefs turned up the heat in the training kitchens at the CWA King’s Lynn campus, in the local heat of the regional competition ‘Passion to Inspire’, on Monday 22 February. Three teams of catering & hospitality students demonstrated a host of culinary and front of house skills, serving up to guest chef judges from the local area. The judging panel consisted of Eric Snaith of Titchwell Manor, Avrum Frankel from The White Horse in Brancaster (who is also hosting guest chef evening at the CWA Novus Restaurant in March), Richard Golding from the Market Bistro in King's Lynn and Mark Dobby from The Dabbling Duck in Great Massingham. The teams produced a main course and dessert, paired with an accompanying wine to compliment the meal. There was also an added ‘skill challenge’ for the front of house staff of creating and serving a cocktail. One member from each team covered front of house service. Passion to Inspire is designed to create strong links between cookery schools and local employers. This is the second year in which the College of West Anglia has been involved with the competition. Eric Snaithe of Titchwell Manor said: “It is such a pleasure to see these young chefs at work. Their efforts and attitudes in the kitchen show a great deal of potential and as a group of judges and local chefs, we really enjoy the opportunity to meet and interact with the students. “The standard of food produced has been consistent across the two years we have been doing this competition at the college and we hope the participants enjoy it as much as we do.” Hospitality lecturer Jonathan Boyall said: “We learnt a lot from hosting the competition last year and I think this year has really benefitted our students. It has not only sparked some ambition within the students but helped them to build contacts with very successful local restaurants and restaurateurs.” The winning team of Danielle Joseph (18), Jamie-Leigh Arlott (19) and Casey Ford (19), were ecstatic with their success. Their main course consisted of pork medallions with a kidney stuffing, hassle back potato, kidney scotch egg, apple puree and red wine sauce. This was followed by a dessert of a rhubarb and chocolate semi-sphere, chocolate bavrois and rhubarb mousse, complemented by a champagne cocktail. Danielle Joseph, a member of the winning team, said: “We’re really close as a team, so it’s nice to be rewarded for our work and share this win. I think we are all shocked at the result, we didn’t think we stood a chance. Jamie-Leigh and I work together and have been practicing after hours to get our dishes how we wanted them. Now it’s time to sit down and plan for the next round!” They will now compete in the final, also to be hosted at the College of West Anglia, on 7 June 2016. -------------- Guest Chef Evening at Novus Restaurant at CWA A Taste of the White Horse Brancaster Staithe Thursday 10th March 2016 Taster Menu £23 per person For more info on this event and others like it click here. [gallery size="medium" ids="6450,6451,6452,6453,6454,6455,6456,6457,6458,6459,6460,6461,6462,6463,6464" orderby="rand"]