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Professional cookery students will learn from ‘culinary legends’ after winning prestigious competition

13th May 2022 – Tags: Hospitality, Professional Cookery

Pictured, L-R: Jasmin Boughen, James Philippo (Chef Lecturer), Drew Denington, Josh Amos Terzza, Paul Smith (Debut Restaurant Supervisor) and Leon Atkin.

The student team from City College Norwich demonstrated their passion for food and hospitality perfectly with their menu and service to win the 2022 ‘A Passion to Inspire’ competition.

The outstanding food and front of house service meant that Professional Cookery students Drew Denington, Josh Amos-Terzza, Jasmin Boughen and Leon Atkin will now be invited to the Skills for Chefs where they will meet Culinary Legends Pierre Koffmann, Paul Ainsworth and Hrishikesh Desai as well as winning a host of other experiences and treats.

City College Norwich’s Winning menu 

Cured soy salmon

Nori, pickled cucumber, shitake mushrooms 

Saint Clair Riesling New Zealand 

 

Roasted crown of Creedy Carver Duck

Duck leg pithivier, sprouting broccoli, red current jus.

Cruel Mistress Pinot noir Western Australia 

 

Raspberry souffle

Marinated raspberries, pistachio crème anglaise, raspberry and strawberry sorbet.

 

Raspberry chocolates

Cherry Bakewell cocktail

Josh Amos-Terzza, who is on the Level 3 Advanced Technical Diploma in Professional Cookery at City College Norwich, said: 

There was some pressure at times, it was a long day, but it was fun. I enjoyed it. We worked really well as a team. There was a lot of good communication, everyone did their part, and it all went as well as it could have gone. It’s a really good thing to be able to have, to say that we’ve had these experiences with these really amazing chefs. It will be helpful when going for any job.” 

Paul Smith, Supervisor of City College Norwich’s Debut Restaurant, said:

The standard of the competition was extremely high. It was a hard day, it was a proper battle, and they really had to work for it.  The judges said they were impressed with how our students handled themselves in the kitchen, and front of house, the feedback was great. I was so proud of the team. It was so rewarding at the end to see their faces. They were beaming with everything they had achieved. They did the college proud.” 

Drew, Josh, Leon, and Jasmin were thrilled with the result. They were supported to participate by City College Norwich Chef Lecturer James Phillippo, who said:

It has been an absolute pleasure to mentor these students and I think it’s important for industry professionals to share techniques, ingredients and experiences with the young talent coming through Debut Restaurant and do a fantastic job of linking these students with industry and I am proud to be a part of it.”

Professional Cookery student Jasmin Boughen practicing her carvery skills in preparation for the final.

Judging the winners were UK leading chefs and Restauranteurs Daniel Clifford – Chef Patron Midsummer House, Steve Munkley - Vice President of the Craft Guild of Chefs, Adam Smith – Executive Chef Coworth Park, Mark Poynton - Chef/Director MJP Restaurants and judging Service were Karine Canevet -Owner  Maison Bleue, Bradley Dorrington - GM MJP Restaurants, Nick Mills Director – Brasteds/ Caistor Hall , and the teams were supported by Nick Claxton-Webb Executive Chef - Adnams.

The final of A Passion to Inspire followed 7 heats, at West Anglia College, Colchester Institute, Suffolk New College, City College Norwich, Cambridge Regional College, New City College Hackney and West Suffolk College.

Murray Chapman, founder of A Passion to Inspire, said:

The standard this year was extremely high and each team did so well. Congratulations to all seven colleges for reaching the final. Thanks must go out to our sponsors, judges, mentors and lecturers as without them this would not go ahead. Thanks also to Claire and the team at Edmunds for their fantastic hospitality. It is great to see these colleges and students coming together and being supported by local and national producers, suppliers and employers – it gives you faith that these young people can succeed in our industry!”

The competition was sponsored and supported by Russums, Ponthier, True Foods Stocks and Hallgarten & Novum Wines. Creedy Carver Ducks, Dingley Dell, Nurtured in Norfolk, Anglia Produce, Direct Meats, Adnams, The Craft Guild of Chefs and Perran King.