From 20-22 March, Richmond upon Thames College's (RuTC) students Shyann Mark-Searle, Tarlia Waters and Jasmin Gibbs alongside catering teacher James Unwin and Daniele Giraud competed in the International Salon Culinaire at the ExCeL centre, London.
The prestigious competition is a platform for chefs of all levels, from the talented young chefs to those who are well established in their careers.
This year the competition took place as part of the London Hotel and Restaurant Show and continues to be regarded as one of the world's top competitions for chefs for over a century.
Shyann Mark-Searle walked away with silver medal and for her 2 winning Amuse Bouche dishes of Jasmine smoked duck tartlet, red onion marmalade and orange caviar & Goats cheese cannoli, prosciutto, pesto and sundried tomato and balsamic reduction.
Yasmin Gibb and Talia Waters also walked away with bronze medals for their individual entries in the avocado starters and prawn starters class. Both students had only 30 minutes to prepare and present 2 different starter dishes, Tarlia was the sole medal winner in her catergory.
James Unwin was impressed at how well the students performed at the competition, explaining: “This was the first International Salon Culinaire in two years so most of our students had not experienced a competition like this before.
“I was blown away by their professionality and ability to work under intense scrutiny with ease. Their medals, merits and certificates reflect their hard work and incredible talent.”
