The 2018 Kathleen Beaumont Grand Prix lunch
Fuller’s annual graduate cook-off, renamed this year as the Kathleen Beaumont Grand Prix lunch, saw Fuller’s Chefs’ Guild Level 3 graduates cooking head-to-head at the University of West London on 16 November.
Graduates from Fuller’s Level 3 Scholarship Programme, designed to provide Sous Chefs with the skills required to become Head Chefs, completed their studies by taking part in a cook-off competition to showcase their skills and celebrate the completion of their apprenticeship.
The scholarship programme takes place at the University of West London, which is one of Fuller’s partner colleges. Fuller’s graduates, colleagues and special guests were invited to attend the event.
Fuller’s Apprenticeship Manager, Craig Parsons, said:
“It’s our annual kitchen head-to-head competition. The graduates are split into two teams and each cook a three-course meal for guests, who then rate the meals out of 10.
“They now have the skills and knowledge to be able to run their own kitchen, so this is a fun way to finish their course and to celebrate what they’ve learnt and accomplished over the year.”
The graduates were split into two teams, which were led by guest chef Russell Brown (left), and Fuller’s Director of Food, Paul Dickinson (right).
A new name
Paul Dickinson announced to diners that the annual cook-off was renamed as the Kathleen Beaumont Grand Prix Lunch this year to honour Kathleen Beaumont, a talented chef who recently passed away.
“Last year we lost a chef of ours. Kathleen was a chef at The Admiralty and she was very involved with the training programme. Her parents have flown from South Africa to be here today. This is to celebrate Kathleen.”
A memorial framed chef jacket that had been signed by Fuller’s chefs was presented to the Manager of The Admiralty pub to display on the wall in Kathleen’s memory.
Russell Brown’s team’s menu:
Starter: Salad of chicory with raw and caramelized apple, pickled fennel and blue cheese bon-bons.
Main: Roast breast of duck with shallot and bay cream, kale, crispy polenta and duck jus.
Dessert: Saffron and marmalade cake with clotted cream ice cream.
Paul Dickinson’s team’s menu:
Starter: Roasted wood pigeon, pigeon bon-bon, honey baked carrot, raisin and Vintage Ale.
Main: Malt and barley smoked cod, girolles, parsnip, shallots, chicken sauce.
Dessert: Pumpkin tarte with chestnut and cinnamon ice cream.
Top of the class
After lunch, Fuller’s Chef scholars of the year were announced. The chefs were awarded for being top of their class in 2018.
Fuller’s Chefs’ Guild Apprentice of the year is:
Callum Melhuish, from The Swan Hotel, Staines.
Fuller’s Chefs’ Guild Level 1 Scholar of the year is:
Katarzyna Skonieczna, from The Holly Bush, Hamstead.
Fuller’s Chefs’ Guild Level 2 Scholar of the year is:
Bogdan Poplacean, from The Holly Bush, Hamstead.
Fuller’s Chefs’ Guild Level 3 Scholar of the year:
Raoul Moudio, from The Anglers, Teddington.
Raoul Moudio, chef at The Anglers, Teddington, wins Level 3 Scholar of the year.
The winning team
Diners decided that both teams delivered exceptional dishes, resulting in a draw. The chefs were happy with the result and enjoyed spending the remainder of the lunch with their colleagues, friends and family members.
Fuller’s Kitchen runs an apprentice programme for chefs.
To find out more, click here: Fuller’s Apprenticeships.