Medal-winners shine at national culinary competition: How industry competitions can boost confidence and skills
Rising stars in culinary excellence
Ryan Abberkerk | Gold | Riso Gallo Chef Challenge
It was the first time I’ve ever made a risotto, when we started training for the competition in college a few months ago, and we’ve been practising a lot ever since.
Our tutor, Dan, has really been supportive in training us for this challenge and we have been putting a lot of time into training at home and at college.
Taking part in the Riso Gallo Chef Challenge was a great experience for me and my competition dish consisted of a pea and mint risotto with a honey and pesto dressing.
It’s definitely built my confidence and made me realise my skills abilities and it’s a great experience to put on my CV.
Dan encourages us to be creative and experiment and we’re always learning new things such as how to truss a chicken, how to make tartare sauce and the best quality fish batter – from fundamentals to finer dining.
Ryan has always been interested in cooking and becoming a chef and thought it a better option to go to college to learn an industry-recognised qualification.
Cadan Mitchell | Bronze | Cocktail Mixology Welsh Culinary Championships
For Cadan, it wasn’t about the winning but the experience and his success has built from his decision to embark on his passion of cookery and hospitality and leave his former AS studies.
He’s still keen to keep competing and improve his skills even more. “I’m going to keep working to achieve the perfect cocktail,” he said. “I love concocting and working with flavours and I love citrus, so for me the best cocktail is a sour lime and lemon. I never would have taken part in something like this before as I had social anxiety, but I was determined to overcome it.”
Cadan is thriving in his studies and has completely turned his life around, from being shy and fearful of people to confidently talking with customers which is now one of his favourite parts of the job and he displays an incredible talent for it.
With his dad and grandparents owning a restaurant and his aunty working in hotel management in London, changing direction felt right for Cadan and this has driven him to be the person he is meant to be.
Cadan is considering a degree in hotel management when he finishes college.
Libby and Corey’s Inclusive Skills Competition
Libby Bowen and Corey Hudd competed in an Inclusive Skills category of a culinary competition organised by Skills Competition Wales.
This competition is designed to create competitive opportunities for learners with additional learning needs.
Libby Bowen, who took competed in Inclusive Skills Food Preparation said: “My tutor suggested I’d be good at it, I didn’t have the confidence but my tutor managed to encourage me.”
As part of the competition, Libby had to make and serve a three-course meal which included an Eaton mess and a sandwich with home-made chive mayonnaise.
Corey Hudd was tasked with laying a table professionally including napkin folding, with a theme of castles and dragons.
Libby Bowen added: “Taking part in the competition definitely helped my confidence and I was shocked that the judges liked my work. My tutor helped me prepare and practice for this competition so I know the support is there and so I would take part in another competition.”
Harry selected to represent Wales as a result of his gold medal performance
Harry selected to represent Wales as a result of his gold medal performance
Harry couldn’t believe he’d won gold at the Riso Gallo Risotto Chef Challenge, so when he heard he’d won the Welsh championship, to compete at the UK final, he was shocked but excited to go to London for the next stage.
Being selected for a UK final during his first year and at level one is an absolute phenomenal achievement.
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Harry is competing for the first prize which is travelling to Italy for a three-day stage with Fabio Pisani, Alessandro Negrini and their team at the two Michelin starred Il Luogo in Milan, famous for its contemporary Italian cuisine.
The runner-up prize, which was last year won by a Coleg Ceredigion students, is a three-day stage at the Italian Embassy in London.
His winning dish comprised of a wild mushroom risotto with parmesan crisps which he chose for being a traditional and seasonal dish.
Harry Howells said: “I was amazed at the competition and quite ecstatic to go, just being in the competition kitchens was amazing and as soon as we started, I was in my element.
“I’m ready to keep practicing for the London competition and I’m so grateful that top class chefs have recognised my work.
Harry has always enjoyed cooking and as he grew up, he enjoyed baking at home whilst being inspired by watching Gordon Ramsay’s Kitchen Nightmares thinking one day, he could be a chef.
During college, he had the chance of visiting The Good Food Show where he met Michel Roux Jr in person.
Harry added: “My tutors have been exceptionally encouraging helping me train for the competition and giving me ingredients to practice at home and making sure I could master it.
“I wouldn’t have done it without their support and guidance.”
Daniel Williams, chef, restaurateur and lecturer said: “We are immensely proud of Harry; it’s an amazing achievement for a talented young chef.
“His dedication, commitment and hard work has paid off and the whole catering department at Cegin Sir Gâr at Pibwrlwyd wish Harry the very best of luck as he represents Wales in the UK final in London in June. Pob Lwc!”
The Welsh national heat was held over three days at the WICC and the high standard of dishes was praised by Domenico Maggi, from the Federation of Italian Cooks and a former Worldchefs continental director of South Europe.
He told Harry and two other gold medallists that their risotto had been cooked perfectly with flavour and balance. He encouraged all the Welsh young chefs to continue to cook with passion.
Arwyn Watkins, OBE, CAW president, said: “We are delighted that we have once again found an amazing young chef who has the potential to do Wales proud in the UK final later this year.
“I look forward to attending the final and, hopefully, Wales will for the first time bring home the title following on from winning the runner up spot in 2024.”
William says...
“I’m really enjoying studying hospitality and catering, it’s very practical and we are encouraged to explore and experiment learning under experienced chefs and hospitality professionals.
William Hoh, Bronze Medal, Caesar Salad Challenge and Silver Medal for Cocktail Mixology, Welsh Culinary Championships
Corey's experience has encouraged him to compete again
Corey Hudd, Skills Competition Wales: Inclusive Skills Restaurant Service
This competition has had an impact on my confidence in a good way and because of that I’d definitely do more of them.”
Liam Fletcher made a career change and won a bronze medal in his first year
Liam made a bold career move, transitioning from barbering to the dynamic world of catering and hospitality. He thrives on the fresh creative challenges this new path offers and enjoys the creativity.
“My tutor gives us creative freedom and encourages us to put our own spin on things and to get more experimental.”
Bronze, Riso Gallo Chef Challenge (Wales)
