News
An apprentice chef
For the first week of December, St John’s College in Cambridge sent their apprentice chef Adam Desmond to work at Northcote in Langho, Lancashire, the famous one star Michelin restaurant, which is owned by Nigel Haworth and Craig Bancroft.
Nigel and his team have been very supportive with this
initiative, which was set up in a collaboration between Bill Brogan and Nigel Haworth. Desmond is new to St John’s College and started his
apprenticeship in June 2011 – he is on a three year programme. He commenced his studies at Westminster Kingsway College in September 2011 and is working around all the sections within the kitchens of St John’s, which is complementing his studies. At some stage Desmond will go to visit a couple of local
suppliers, so that he has the knowledge of the traceability of the products and how they get to the plate.
Get ready for the Challenge
The 19th TUCO Competitions Event is fast approaching, and shaping up to be the most successful to date, as entries are already up on this time last year. Teams and individuals are encouraged to book early to avoid disappointment.
TUCO KNORR CHEF OF THE YEAR This is the perfect opportunity for individual university or college chefs to demonstrate their skills, abilities and knowledge by designing and producing a menu that is attractive and appealing to the ever-demanding student. Each chef will have two hours to produce a starter using pasta, a main course with fresh salmon as the main ingredient and a dessert of their choice.
THE TUCO CHEF’S CHALLENGE This competition is always an eagerly awaited and exciting fixture in the TUCO calendar, and is one of the most respected team competitions in the UK. Entries are coming in thick and fast, including a couple of new teams. Each team will have two hours to produce four courses, as follows: • Amuse Bouche – Vegetarian Soup • • •
Fish Course – using Fresh Salmon Main Course – using Rack of Lamb and Offal Dessert – of the team’s choice - excluding Ice Cream, Sorbet or Granita.
THE TUCO/CUBO FOODSERVICE SKILLS CHALLENGE This competition continues to go from strength to strength and is designed to test and showcase the special talents of our Food Service staff. We should never underestimate the importance of the Food Service team, not only in the preparation of the foodservice areas and the table settings but importantly in the level of customer care, and the knowledge and skills demonstrated in the service. In this live competition, finalists will be asked to prepare for, serve and clear a table of four people.
NTU awarded Silver Food for Life Catering Mark
The Mark is a unique guarantee from the Association that food on the University’s menu is produced using fresh ingredients, free from additives and better for animal welfare. It shows Nottingham Trent University catering’s commitment to sourcing sustainable, high quality food. Annette Gallagher, catering manager at the university, commented: “Freshly prepared meals have been served for a number of years, and being one of the
06 TUCO | 02.2012
first universities to be awarded the Silver Food for Life Catering Mark is a great recognition for the work the team has put into compiling menus and sourcing local products that are fresh and free from unwanted additives, which also helps to reduce our carbon footprint.” The Soil Association is the UK’s leading organic organisation, with over 200 staff based in Bristol and Edinburgh and working as certification inspectors across the country.
www.tuco.org
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