The Stewards’ Cup is traditionally awarded to the overall winners of the Competition which was held
at Cambridge Regional College (CRC) and fiercely fought with chefs competing in a number of categories.
The ‘live’ categories were particularly exciting, with the internationally renowned judges scrutinising
the chefs’ every move and guests watching on screens in the display area throughout these timed events.
Clare College’s Head Chef Luca Patriccioli and Catering Supervisor Bonna Serra Slone cooked and served a starter, main course and dessert. Competitors were marked on the presentation and taste of the meal, the table set up, the quality of the silver-service and the overall dining experience of their guests.
Clare’s new pastry chef, Sarah French, also exceeded expectations in her first competition with the College, receiving the gold medal and Best in Class awards for her entry – a Mango Parfait - in the Open Restaurant Plates Sweet category.
Mick Petty, Clare College Steward, said: “I am delighted and extremely proud that Clare College has retained the Stewards’ Cup. The numerous awards gained by our chefs and front-of-house staff are testament to our hard work and customer-focused ethic. The exposure to competition and interfacing with the best from the catering industry helps to keep us ahead of our game.
“Winning this award motivates our entire team in its drive to improve service levels to our students, Fellows and visitors to the College and comes on the back of winning the Catering Environmental Award for best ethical and environmental practices in the University.”
http://www.clareconferencing.com/finedining/
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Caption
Clare College wins the
Stewards’ Cup, left to right: sponsors Steve Martin, Hobart and Hal Wilson, Cambridge
Wine Merchants with Luca Patriccioli, Clare College Head Chef and Clare College
Catering Supervisor, Bonna Serra Slone.