Chefs take top awards at national culinary competition

Yarm School chefs, husband and wife team Greg and Wendy Wallace, have triumphed in a national culinary competition.

Head chef Greg won the Culinary Team Challenge in the Sodexo National Salon Culinaire industry catering awards, cooking alongside chefs from independent schools including Eton College, as part of the Sodexo Schools’ team. The Schools’ team saw off competition from Sodexo Prestige which caters for venues and events across the UK.

The award-winning three course menu consisted of Ceviche, a glazed duck breast main course with tortellini of leg, sweetcorn puree, duck consommé and deep fried cavolo nero, and a delicious pear and hazelnut dessert.

Wendy won the Bronze medal in the Grand Prix category, preparing a modern take on duck l’orange – carrot and orange marmalade with carrot puree, a turnip fondant stuffed with duck leg hash and a duck consommé reduction with crispy kale.

A third member of the team, Lisa Briscoe, entered a lemon drizzle cake, which was awarded a certificate of merit by the judges.

Greg Wallace said: “Wendy and I are thrilled to bring our awards back to Yarm. The standard was incredibly high and we really had to be at the top of our game.

“It was a privilege to be cooking alongside talented chefs from other top independent schools.”

Yarm School’s Headmaster, David Dunn commented: “We are all delighted for Greg and Wendy and congratulate them. We are extremely proud to have such wonderful chefs in charge of our Senior and Prep School catering. We are also very lucky because they prepare some delicious meals for us all.”

David Mulcahy, Sodexo craft director and Salon Culinaire organiser, said: “Once again the day has been a great of example of the culinary excellence and talent we have at Sodexo. Competition is the best way to develop as a chef, and Salon Culinaire gives our employees a fantastic platform to develop their skills.”

Sodexo is the contract caterer for Yarm School. Its awards are open to professional and amateur cooks and, this year, attracted more entries than ever before.

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