COMPASS GOLDEN BOYS HAVE TEAMWORK MAPPED OUT AT HOTELYMPIA

COMPASS GOLDEN BOYS HAVE TEAMWORK MAPPED OUT AT HOTELYMPIA
Essential  Cuisine

Essential Cuisine

Standard Supplier 5th March 2012

COMPASS GOLDEN BOYS HAVE TEAMWORK MAPPED OUT AT HOTELYMPIA

Two gold medallists at the last Compass Chef of the Year competition joined forces to work their winning magic on judges in the ultimate teamwork challenge at Hotelympia.
Leszek Karpinski and Lee Warren, who both work for Compass subsidiary Chartwells and won gold in the senior and junior category, respectively, at the 2011 Compass awards, were crowned Essential Cuisine Team of the Year at the top UK hospitality show on Wednesday.
To win the title, the ‘Compass Group Culinary Team’ cooked up a gastronomic treat in the Live Theatre of London’s ExCel, creating three dishes with both British and ethnic influences.
The pair first had to prepare, cook and present, for two covers, an Amuse Bouche and a fish course using Essential Cuisine Lobster Glace or Fish Stock in just 60 minutes.
They served up an oxtail bonbon with butternut squash, mushroom ragout and a pig’s ear crisp, followed by hot smoked salmon with cauliflower pakora and tomato snow pea raita, finished with a lobster macadamia milk curry, made using Essential Cuisine Lobster Glace.
Demonstrating the importance of competitions, the pair used knowledge gleaned on the research trip they won at Compass Chef of the Year to make the fish course, a study tour to South Africa courtesy of the Southern African Macadamia Growers’ Association (SAMAC).
In a new twist to the competition, now in its fourth year, Leszek and Lee then had to create a ‘signature dish’ which would be a success in their own individual operations, showing innovative use of one or more of the Essential Cuisine Signature range for top-end kitchens.
Their ‘signature dish’ comprised breast of duck wrapped in pancetta on celeriac puree with baby carrots, glazed beetroots, fondant potato and a red wine jus, made using Essential Cuisine’s new Signature Red Wine Jus.
As well as working, Leszek and Lee both study at Westminster Kingsway College, for a Foundation Degree in Culinary Arts and an NVQ Level 3 in Professional Cookery, respectively.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you