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News Release from: Wyboston Lakes Conferences and Training
Edited by the Marketingservicestalk Editorial
Team on 18 May 2007
Wyboston Lakes' chef wins national title
A junior sous chef from Wyboston Lakes has won the Best Main Course Category in the annual Conference Centres of Excellence/International Association of Conference Centres Chefs' Challenge.
Junior sous chef Leigh Morris from Wyboston Lakes has triumphed in the Best Main Course Category in the finals of the ninth annual Conference Centres of Excellence/International Association of Conference Centres Chefs' Challenge The expert panel of judges was headed by the chairman of the British Culinary Federation
This article was originally published on Marketingservicestalk on 10 Dec 2007 at 8.00am (UK)
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Chefs from 48 member centres were invited to submit a menu and photograph of their proposed dishes for scrutiny.
Entries were whittled down and Leigh was one of just 12 chefs invited to take part in the final live cook-off in Stratford-upon-Avon.
Wyboston Lakes' executive chef, Fergus Martin, was extremely impressed with Leigh's performance and said: "It is very much part of our company culture to develop and train our young people to realise their full potential - although Leigh has only been with us for 18 months, he is already a strong leader of the team of chefs at The Waterfront Brasserie.
"He is hardworking and extremely confident in his own abilities and is not afraid to suggest creative and innovative ideas in his work.
"Leigh worked extremely hard to perfect the recipes for the competition and his dedication really paid off".
Leigh was delighted with his performance and said: "This was a real learning curve for me and I enjoyed competing against chefs of all ages.
"This was the first time I have entered such a prestigious competition, and although I was one of the youngest entrants of the 12 finalists, the pressure really brought out the best in me".
Leigh's winning recipe was pork stuffed with apples and prunes, accompanied by braised potatoes, stuffed cabbage, and parsnip puree with a Calvados jus.
Apart from receiving a silver plaque, bottle of champagne and commemorative plate, Leigh received an excellent tribute from one of the judges who wrote in his critique that he "wanted Leigh to cook three more plates so that he could take them home for his dinner".
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