Coleg Ceredigion students have returned to Cardigan with five top awards which they won at the Culinary Association of Wales’ Welsh International Culinary Championships in Newport.
Held at the International Convention Centre Wales (ICC), students from Cardigan campus’s Bwyty Maes y Parc training restaurant, took part in a three-day competition which was also open and free to the general public and hospitality trade.
Coleg Ceredigion student Katy Law won gold and best in class for cocktail mixology and won a gold for Caesar salad challenge. Emily Keane achieved a gold award and best in class for caesar salad challenge and won a gold for cocktail mixology. Tyler Richardson won a bronze award for vegetable cuts and knife skills.
This event also hosted those competing in Skills Competition Wales in various categories within professional cookery and hospitality and representing Coleg Ceredigion were students Llion Evans, Alisha Davies and Marcus Samuels who will receive their results in March.
Coleg Ceredigion catering and hospitality lecturer, Huw Morgan, has extensive experience in coaching students’ professional skills to regional, national and international competition level. His encouragement was key to the involvement of former student Daniel Davies in Skills Competition Wales events and he is now training with the WorldSkills UK squad for a chance to represent the UK in Lyon 2024.
Huw Morgan, catering and hospitality lecturer at Coleg Ceredigion said:
“This is one of the largest events for the Culinary Association of Wales.
“It highlights some of the best chefs and waiting staff in the country and it’s also the first time the Welsh International Culinary Championships has been held in the ICC in Newport.
“We are very proud of our students who have won a range of competitions as well as our own chef lecturer Sam Everton, who was crowned Junior Chef of Wales for 2024 and we can’t wait to compete in the ICC next year to bring back more success to Ceredigion.”
Facebook: @Bwyty Maes Y Parc Coleg Ceredigion
