Two teams representing the cream of Welsh chefs are putting the final touches to their preparations for the pinnacle of their culinary careers.
Senior and junior Welsh National Culinary Teams will carry the nation’s hopes when they head for Erfurt in Germany to compete in the Culinary Olympics 2012 from October 6-10.
Team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester, is hoping the teams will strike gold to enhance their status in the world’s top 10. “The best the senior team has ever done at the Culinary Olympics is a double silver, so it would be great to win gold this time at the biggest and hardest competition of them all,” he said.
“The junior team is full of very talented young chefs and will be keen to repeat the gold medal of eight years ago.”
The last time the junior team competed at the Culinary Olympics in 2004, they won a gold medal on their debut. Team captain that day, Hefin Roberts, head chef at Ye Olde Bulls Head Inn and Townhouse, Beaumaris, this time lines up for the senior team.
All the senior team members have previous experience of competing at the Culinary Olympics, including Karl Jones-Hughes, head chef at Hotel Plas Hyfryd, Narberth, who returns to the team after a seven year absence due to work and family commitments.
Tinsley has selected a new captain in Dave Kelman, executive head chef at the Ellenborough Park Hotel, Cheltenham, and they are joined by Sally Owens, lecturer at Grŵp Llandrillo Menai, Rhos on Sea, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury and
The junior team is coached by Mike Evans, a catering lecturer at Grŵp Llandrillo Menai, Rhos on Sea and captained by Dion Jones from the Grosvenor Pulford Hotel and Spa, near Chester, who became the first Welsh chef ever to win the International Escoffier Challenge Grand Final in France earlier this year.
The other team members are reigning National Junior Chef of Wales champion Adam Middleton from Bodysgallen Hall Hotel, Llandudno, Chris Tull from the Castle Hotel, Conwy, Shon Morgan from Park Lodge Hotel, Aberystwyth and Harri Williams from De Vere Carden Park. The Culinary Olympics will be the team’s first competition together.
The teams will be supported by Peter Fuchs, food a beverage director at the Celtic Manor Resort, Newport, Ryan Jones, sous chef at Ffresh Restaurant at Wales Millennium Centre, Cardiff, Chris Owen, senior sous chef at The Quay Hotel and Spa, Deganwy, Kevin Williams, director of catering and hospitality at Coleg Harlech and Mark Jones, who is now working in London.
The senior and junior teams begin their campaigns in the hot kitchen on Saturday, October 6 and follow up by presenting a cold table two days later. Gold, silver and bronze medals are available for both elements of the competition.