Pair of Weymouth College students reach Aspiring Student Chefs final

Alani Cook, aged 17, and Tanisha Ring, aged 18, of Weymouth College have reached the Inspiring Culinary Generations Aspiring Student Chefs final in a bid to become elites within the industry.

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(LtR) Alani Cook, aged 17, and Tanisha Ring, aged 18, of Weymouth College

Launched in 2012, the national competition acknowledges and encourages excellence in the catering industry, offering the chance for non-professional cooks to gain recognition for their culinary ability. For those attending school and catering colleges, it provides the opportunity to showcase what they have learnt.

Miss Cook said: "The people who believe in me and the skills I have as a chef give me the confidence to prove I can be capable of many things in the industry.

"The experience of competing in the final would be amazing, and I want to show my passion through cooking."

Miss Ring said: "Cooking has always been a passion of mine.

"Growing up I was actively supported and encouraged by my mum who got me into it.

"Entering this competition for me is not about the winning, I'm participating in order to stretch myself and build my self-confidence regarding my skills which is something I struggle with.

"I feel this is an experience that will aid me in real life preparation entering into the catering and hospitality industry."

Launched in 2012, the national competition acknowledges and encourages excellence in the catering industry

The winning Aspiring Student Chefs will be put forward for a prestigious three-year Specialised Chefs Scholarship, arranged by the Royal Academy of Culinary Arts and is managed by Teflon™ non-stick coatings and by ournBemouth & Poole College.

For students, this is certainly one of the best opportunities to gain insight into the industry and, depending upon their age, potentially a life-changing opportunity to receive a three-year Specialised Chefs Scholarship, as well as training to become a fully qualified chef.

The scholarship is divided into two categories; work-based training with a chef member of the Royal Academy of Culinary Arts at one of the finest hotels or restaurants in the UK and full time block release tuition at Bournemouth & Poole College.

Weymouth College chef lecturer, Ashley Perry said: "We actively build competition work into our level 2 Professional Cookery course here at Weymouth College.

"The experience of taking part in a competition is immensely rewarding for our students – regardless ultimately of whether or not they win the main prize.

"I'm so very proud of Alani and Tanisha and all they have achieved so far in the competition – even more so given that their competition preparation was conducted in tandem with their mid-term practical exams – good luck on the 28th."

Matthew Parkinson, manager of The Avenue Restaurant at Weymouth College, said: "The whole Avenue team are proud that Alani and Tanisha are representing Weymouth College in the ICG national finals.

"Their willingness to 'have a go' alongside their courage and positive attitude has seen them very successfully progress to this ultimate stage where an elite panel of judges including Lesley Waters (Ready Steady Cook, This Morning), Luke Matthews (Chewton Glen) and James Golding (The Pig Group) will be sampling their signature dish and overseeing the skills test.

"We will of course be right behind them both on the 28th."

The Aspiring Student Chefs final will be at Bournemouth & Poole College, in Landsdowne Campus on Friday, January 28.

For more, visit: www.icgcompetition.co.uk