The final cook-off: The 2019 Kathleen Beaumont Grand Prix

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Fuller’s Chefs’ Guild Level 3 graduates put their new cooking skills to the test at our annual graduate cook-off, the Kathleen Beaumont Grand Prix lunch, held at at The University of West London on 20 November.

The Fuller’s Chefs’ Guild Level 3 Scholarship Programme, which started in 2014, is designed to provide Sous Chefs with the skills required to become Head Chefs.

Now in its sixth year, The Kathleen Beaumont Grand Prix lunch is the final cook-off where graduates showcase their new skills and finish their studies with a final challenge. They are divided into two teams to cook and serve the best three-course lunch, assisted by Fuller’s Service Coaches and Chef Apprentices.

Here’s what happened at the 2019 Kathleen Beaumont Grand Prix lunch…

Adam Sykes

The final cook-off

The Chef Scholars were divided into two teams, blue and red, and were challenged to create a starter using scallops, a main course using venison and a pudding using pear.

The diners, who comprised of Fuller’s staff members and family members of the scholars, marked the dishes out of 10 using an online voting system.

Fuller's Chefs' Guild Chef Scholarship Grand Prix Lunch cook-off 2019

The Red Team’s Menu

Starter:

Fuller's Kathleen Beaumont Grand Prix Lunch 2019
Scallop, pea puree, roe tempura and dehydrated Parma ham.

Main:

Fuller's Kathleen Beaumont Grand Prix Lunch 2019
Venison, mushroom tortellini and chestnut puree.

Pudding:

Fuller's Kathleen Beaumont Grand Prix Lunch 2019
Pear frangipane with hazelnut ice cream.

The Blue Team’s Menu

Starter:

Fuller's Kathleen Beaumont Grand Prix Lunch 2019
Scallop, cauliflower puree and pork belly.

Main:

Fuller's Kathleen Beaumont Grand Prix Lunch 2019
Venison, bunt hay and carrot.

Pudding:

Fuller's Kathleen Beaumont Grand Prix Lunch 2019
Pear with ginger ice cream and chocolate.

The winning team

It was a closely fought contest, but after the votes were calculated it was revealed that the blue team won by a narrow two-point difference.

Fuller’s Director of Food, Paul Dickinson, said: “What both teams have created today is a testament to the skills, knowledge and experience they have cultivated on their scholarship journey. It has been really inspiring seeing their abilities while bringing the dishes together, and I’ve been blown away by their commitment, skill and passion in the kitchen.

“Everything they have learned in the programme they are putting into action in the kitchen. Importantly, they have learned how to be creative, to work as a team and lead the lunch service, all while realising that they can make mistakes, because with mistakes they become wiser.”

The graduates each took home medals and goodie bags to commemorate the completion of Fuller’s Chef Scholarship Programme, meaning they now have the skills and knowledge required to be able to effectively run their own kitchen.

Fuller's Chefs' Guild Chef Scholarship Grand Prix Lunch cook-off 2019
Fuller's Kathleen Beaumont Grand Prix Lunch 2019

About the Chef Scholarship Programme

The Chef Scholarship Programme has been designed to provide Chefs with all the skills and qualifications needed to progress to Head Chef level. Throughout all three levels of the scholarship chefs attend workshops, visit suppliers and work closely with our skilled Head Chefs in a variety of kitchens across the business.

Find out more about training and development at Fuller’s.

Chef Apprenticeships with Fuller’s

Fuller’s is looking for the Head Chefs of the future. Our Chef Apprenticeships are among the best in the industry and provide an incredible opportunity to learn, thrive and succeed.

Find out more about Chef Apprenticeships with Fuller’s.

Browse Fuller’s jobs

Do you want an exciting career in hospitality? Browse available jobs in Fuller’s pubs – from kitchen porter and chef roles to front of house positions.

Browse Pub & Hotel Jobs.

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