Student and Lecturer win Hospitality Teamwork Challenge

A student chef and his lecturer are in a class of their own after winning this year’s ultimate annual teamwork challenge at The Hospitality Show 2013.
Ed Marsh and his lecturer and mentor, Matt Shropshall, combined their ideas, flair and cooking skills to become the Essential Cuisine Team of the Year at the event at Birmingham’s NEC.
Ed said he was over the moon at the win in the Live Theatre. “It was my first competition and I thoroughly enjoyed the experience.” Matt said they had had a great day at hospitality and the use of the Essential Cuisine products during the live cook-off produced success after success.”
Teams were allowed 60 minutes to prepare, cook and present, for two covers, an Amuse Bouche, followed by a fish course using Essential Cuisine Lobster Glace or Fish Stock.
They then had to create a ‘signature dish’ which would be a success in their own individual operations, showing innovative use of one or more products in the Essential Cuisine range.
Matt and Ed made an Amuse Bouche of seared scallop, chorizo crumble, pea puree (made with Essential Cuisine Chicken Stock) and a black pudding tapenade, followed by a fish course of grilled halibut, pistachio lemon crust, poached quail egg, a lobster foam using Essential Cuisine Lobster Glace and buttered spinach.
Their main course was braised Packington chicken breast, glazed squash, forest mushrooms, roasted Maris Piper, green leaf puree and a wild rosemary jus lie made with Essential Cuisine Jus.
Visitors to the Essential Cuisine stand were able to try everything from the company’s clean, natural and balanced, powdered stocks and No1 gravies to the Signature range of top end sauce essentials for hotels, restaurants and gastro pubs.