University chefs cook-up a winning recipe
Posted on 3 March 2006
Andrew, who has worked at the University for four years, gained his catering qualifications at York College before attending Scarborough College to specialise in pastry. He has also worked in Germany, at the London Ritz and as Head Chef at York's Middlethorpe Hall, as well as a lecturer at York College.Andrew competed against nine other finalists in the University Chef category, who were given the task of preparing a two-course lunch, plus appetiser, for a vice-chancellor and a 'very important visitor'. Andrew's menu had a Yorkshire theme and included a pea and York ham soup accompanied by Yorkshire Porter onion marmalade and a miniature Yorkshire pudding, loin of Whitby cod and Yorkshire parkin topped with Wensleydale cheese ice-cream.
I worked really hard in producing and practising the menu...I think if you practise and work hard you can achieve all your goals
Andrew Wood
The overall standard of the competition was very high, but Andrew's innovative dishes and presentation skills proved successful. "I worked really hard in producing and practising the menu, repeating the dishes time and time again until I was satisfied with the outcome, I think if you practise and work hard you can achieve all your goals" he said.
"When it came to announcing the results I was so nervous, especially as they were awarding merits to the other competitors. It was either Gold or nothing! The last thing I remember was such a warm reception from my colleagues and peers when I won. All my hard work had paid off."
Part of the prize includes a week's 'work experience' split between a three and a two Michelin star restaurant in the Lyon area of France, which Andrew hopes to take up in May or June.
Another senior chef from the University, Simon Woods, has also won a medal in the Salon Culinaire Senior Traditional Pasta Class competition.
Simon won Bronze with a tortellini served with scallops and a seafood sauce presented in the 30 minutes allotted time to prepare a traditional pasta dish from fresh.
The University's Hospitality Services Manager, Richard Goodacre, said "This is great news for the individuals and for the University, winning two medals from two entrants is very impressive."