Catering students from Ystrad Mynach College made a winning team at the recent Welsh International Culinary Championships 2010 at Coleg Llandrillo in Rhyl.
The team of five students won an amazing 17 awards at the contest.
Each of the five, all studying a Level 2 Diploma in Professional Cookery, come away with at least one medal.
Team member Adam Davies, 24 of Bassaleg secured three successes for the team. He brought home a bronze medal and two certificates of merit for his efforts.
Kyle Wilson, 18 of Machen, used his culinary knife skills to wow the judges and secure a bronze and a silver medal, before signing off in style with a certificate of merit for his flambé beef stroganoff and then another one for his mashed potato piping skills.
The only female member of the team, Charlotte Thomas, 20, of Thornhill took home a crop of three silver medals. She was also awarded best in class for a Spicy Parsnip Soup garnished with a Truffle Oil and a Risotto with Pancetta.
Jake Smith, 18 of Pontyclun scooped a bronze for his vegetable chopping skills and another for his two Cold First Courses of Prawn Cocktail and Caramelised Pears with Blue Cheese and Walnuts.
Then it was time to impress the judges with his table setting skills; winning a bronze for his napkin folding, before ending the week in style with a silver medal for his St David’s Day themed table setting.
The final competitor Jonathan Williams, 17 of Tir-y-Berth, Hengoed, didn’t disappoint with a bronze for his fantastic Flambéed Steak Diane; a certificate of merit for his glorious Gateau, and another bronze medal for his super-stylish potato-piping skills.
Elizabeth Jones, head of the college’s School for Catering, said: “The success of the team is testament to the hard work that they have undertaken in preparation.
“In many of the competitions they were competing against chefs that are working in the industry, and to be pitted against chefs of this calibre makes the rewards even sweeter for our students.
“We are finding that this competition spirit is emulating through the whole school of catering with all our learners now raising the bar.”