A former Coleg Llandrillo Hospitality and Catering student played a crucial part in the Junior Culinary Team Wales's impressive medal haul at the recent IKA Culinary Olympics in Germany, with the young team winning both silver and bronze medals!
20-year-old Morgan Read form Caerwys, who studied for three years at the college's Rhos-on-Sea campus until the summer of 2019, was a key member of Wales's youngest ever junior team - which had an average age of just 19. Morgan is currently employed at the Brookhouse Mill in Denbigh.
Taking on the best young chefs in the world, the junior team won the silver medal in the 'Restaurant of Nations (Hot Kitchen)' competition and bronze in the 'Chefs' Table Edible Buffet' category in Stuttgart.
The Senior Culinary Team Wales claimed the second bronze medal for the country in the 'Restaurant of Nations' competition, which saw the talented chefs cook a three-course menu for 110 diners. The senior and junior teams joined around 2,000 chefs and pastry chefs from more than 60 nations at the biggest and oldest international culinary art exhibition, which is held every four years.
Morgan's former tutor during his studies at Coleg Llandrillo, and the manager of Junior Culinary Team Wales, Mike Evans, said:
Morgan was a thoroughly dedicated student who won a wide range of competitions during his time here at the college.
During the Culinary Olympics, Morgan and the whole junior team performed to a very high standard; his fish terrines were particularly outstanding. We would have liked a gold medal but to win a high silver was an outstanding achievement considering two of the chefs - Alice Yeomans and James Jarvis - were only promoted to the team last month.
The team is elated and coach Danny and I are delighted with the way the young chefs worked. It was the youngest team we have ever taken to the Olympics, and to be able to pit their skills against some of the best young talents in the world was an amazing opportunity.
For the 'Restaurant of Nations (Hot Kitchen)' competition, the junior chefs served up a starter of Pembrokeshire scallop and roe croquette, seabass ceviche, chilled avocado, gin and elderflower cucumber. Main course was dry-aged fillet and short rib of Welsh Beef, sourdough crouton, onion puree and Butty Bach jus. Dessert was chocolate black cherry chilled fondant, white chocolate and griottine cherry custard, crème fraiche sorbet, sesame tuille and sour cherry gel.
Arwyn Watkins, Culinary Association of Wales president, said:
It was an outstanding performance by a very young junior team who are competing at their first Culinary Olympics. Wales was the only junior team at the Culinary Olympics with an exact gender balance. This is the future generation and we look forward to their development for the Culinary World Cup in 2022 in Luxembourg.
The junior team comprises: manager Michael Kirkham-Evans, a lecturer at Grŵp Llandrillo Menai, Rhos-on-Sea; coach Danny Burke, from Olive Tree Catering, Runcorn; captain Calum Smith, The Lion and Pheasant, Shrewsbury; pastry chef Alys Evans, Pobi Bach Bakery, Gilfach Goch; Morgan Read, Brookhouse Mill, Denbigh; Lara Walker, Celtic Manor Resort, Newport; Alice Yeomans, Belmond Le Manoir aux Quat'Saisons, Great Milton; Oxford James Jarvis, Sebastians Restaurant, Oswestry and Cai Watkins, Cambrian Training.
The Culinary Olympics is biggest and oldest international culinary art exhibition and is held in conjunction with INTERGASTRA, the leading trade fair for hotels and restaurants.
For more information about Hospitality and Catering courses at Coleg Llandrillo, go to www.gllm.ac.uk/hospitality
or call the college's Learner Services team on 01492 542 338.