As part of National Tackling Drugs Week, I recently judged a competition between 3 catering trainees from Alternatives (Lighthouse Projects Training and Education Programme) and 3 full-time catering students from Liverpool Community College.
The students’ task was to produce a 3 course ‘fine dining’ menu consisting of a starter, main course and dessert. The Alternatives courses were; “With All My Heart and Sole”, “Italian Sunday Lunch”, and “Sweet Clarice Cliffe”. The standard of composition and technique demonstrated by both teams was really impressive, with a few tweaks the “Italian Sunday Lunch” could be good enough to serve in The London Carriage works!
Although the Alternatives were pipped at the post by the team from LCC, it’s really good to hear that one member is now progressing onto a full-time catering course, whilst the other two are continuing their development with Alternatives.