- Created on Monday, 16 July 2012 21:16
- Written by Administrator
In the month of April, all 16 members of Junior Culinary Team made a trip to Dae Jeon, Korea for an experience of a lifetime.
The Team went to compete at the WACS Congress there as our final competition before the big show in Erfurt, Germany in October.
The team members who competed were Tyson Gee, Jasper Cruickshank, Nathan Sundeen, Miho Shinbo and Giulia Nardiello on pastry. The young team competed as a Senior team with cooks with over 20 years experience on them. And we did good! We did a three course menu in the three and a half hour time frame with the 100% rule being in effect. The 100% rule is you can come into the kitchen space with nothing cooked or processed. Everything may be scaled out and vegetables may be peeled, but that is the extent of that.
The team lost out of Top Spot by a mere fraction of a point to Singapore's Senior Team, which is quite the feat as they have a reputation of being a power team and our Junior's were close behind them, was rewarding enough in itself.
While in Korea, the team also supported Tobias MacDonald as he did his Global Chef Challenge with Jasper Cruickshank as his apprentice during their run. We were also fortunate enough to be invited to the Ambassador's Private Residence in Seoul, Korea as he hosted a dinner in our honour while we cooked for it. We wouldn't have it any other way.
The trip was amazing and we are glad to have experienced this a as whole brigade. Now we move all of our focus and time on the Culinary Olympics in a few shorts months.