Catering students sizzle up their final dish of the year

Sessions Restaurant hosted a grand finale on Monday 15th June as three talented Level 2 Catering students went head-to-head in a judged cook-off competition, supported by Level 3 students acting as Commis Chefs. 

The Master Chef-style challenge marked an exciting end to the academic year, giving students the opportunity to showcase the culinary skills, creativity and confidence they have developed throughout their Level 2 qualification before progressing to the next stage of their training. 

Tasked with designing and preparing a two-course menu within a demanding two-hour timeframe, students were assessed by an expert judging panel on taste, presentation, texture, organisation and overall execution. Guest judges included Lincoln College Catering Manager Craig Gollin and the Head Chef from the Tower Hotel and Vice Principal Julie Sullivan who were impressed by the high standard of dishes produced. 

The competition not only celebrated the students' achievements over the past year but also provided valuable experience of working under pressure in a professional kitchen environment. With complete creative freedom over their menus, each student demonstrated their individual flair, technical ability and passion for the hospitality industry. 

Taking first place was Level 2 Catering student Lauren Bye, who will be returning to Lincoln College next year to continue her studies on the specialist Level 3 Catering programme. 

Lauren was supported throughout the competition by Level 3 student Harry Lee, who acted as her Commis Chef, assisting with preparation and kitchen organisation. Together they produced an impressive menu featuring a Garlic and Chilli King Prawn starter, followed by a Chicken and N'duja Ballotine served with flatbread, pickled rainbow carrots, broccoli and asparagus. 

The judges praised Lauren's attention to detail, flavour combinations and presentation, earning her the winning title along with a trophy, voucher and commemorative apron. 

Lauren Bye, Level 2 Catering student, said: “I was quite impressed with how well it went. It took me a few attempts to present my starter dish as I wanted. It was quite nerve-wracking presenting to the judges.  

“I felt a few struggles this year, but I've tried working really hard and focused on my chef course and getting what I need done. I was debating coming back next year but after this competition I definitely want to come back to start my Level 3 qualifcation.” 

Also competing in the cook-off was Henry Clement, a Level 2 Professional Catering student, who impressed judges with a King Prawn and N'duja Arancini starter followed by a classic Hunter's Chicken main course. 

Melissia Enon, supported by Michael Roberts, both studying on the Level 2 Catering pathway, created a flavoursome chicken dish served with sliced potatoes and sauce, followed by a refreshing strawberry cheesecake dessert. 

As the academic year comes to a close, the competition provided a fun, rewarding and memorable way for students to celebrate their achievements, demonstrating just how far they have progressed and preparing them for the next step in their culinary careers. 

Are you interested in becoming the next chef through our kitchen doors? Apply now to study Catering this September and begin your journey in the food and hospitality industry.