Green college sets example in improving sustainability

Ten aspiring chefs from schools across Wales took part in the regional finals of Springboard’s FutureChef competition, which was held in the professional kitchens at Coleg y Cymoedd’s Nantgarw campus.

The FutureChef programme provides a yearlong opportunity for young people to take part in interventions delivered by the Hospitality Industry; these include various modules which coincide with the curriculum.

The competition helps young people aged between 12 and 16 years to learn to cook and inspires them to explore food and cooking as a life skill; by developing their culinary talent and informing them about entry routes into the hospitality industry.

Staff from the Catering department at Coleg y Cymoedd have been involved with mentoring and judging this competition for many years and are proud to be associated with such a prestigious event. The college strongly supports the competitions ethos of bringing forward the chefs of tomorrow, to join one of the fastest growing industries in Wales.

Coleg y Cymoedd Principal, Judith Evans said “ It is so important to encourage young people to explore the opportunities available to them and with support and guidance from industry experts, Springboard’s Future Chef competition is a fantastic way to do that. In 2012 we opened a 5 star kitchen and two demonstrations kitchens at our new £40m campus at Nantgarw and we are delighted to share these facilities for such a great competition”.

Once in the kitchens the young pupils were able to demonstrate their talents, preparing a two course meal under strict deadlines. This was the culmination of a highly competitive event with each pupil setting their sights on the National Finals and achieving the ultimate accolade – Springboard’s FutureChef winner.

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