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CH&Co Chef's got talent

Chefs (from top Left) Ranjit Salian, Ed Fulcher, Liliana Stantos and Gary May, part of the CH&Co’s talented team
With four chefs in national competitions - two in two national finals - Chefs at CH&Co have been showing off their talents and achieving high level recognition for their cooking skills in competitions across the country.
After seeing off 650 others, Ranjit Salian, Head Chef at 113 Chancery Lane (The Law Society) was a finalist at the highly prestigious national South Asian Chef of the Year competition, run by the Craft Guild of Chefs in November.  He delivered an array of food to the judges including Scallop Pollichathu, Mango and Chill Salsa; Patrani Cod with Tomato Ressa, Clams and Cockles and Gucchi Galouti, Tawa Vegetables and Pan-Fried Duck Egg.

Liliana Stantos, a junior apprentice at Chester Boyd made it through to the finals of the Tabasco Street Food challenge – even more remarkable considering she has only been cooking professionally for two months!  Considered a ‘rising star’ within the business, and working as a junior apprentice, Liliana prepared Deep Fried Plantain with Seared Scallops and Prawns, Tomato Salsa and Avocado Puree.  

And partners in cooking, Gary May, newly promoted Junior Sous Chef at Perkin Reveller and Ed Fulcher, Pastry Chef at Mansion House created a stunning menu for the Association of Catering Excellence (ACE) ‘Ready Steady Cook’ competition.  In half an hour, Ed & Gary created a mouth-watering Torchon of Megrim Sole with Pan-fried Parisian Potatoes, Chorizo and Squash Salsa and Shaved Parmesan, Apple Compote with Roast Figs and Oat Cranagen and Cinnamon Sabayon out of ingredients they had seen only 30 minutes before the start – a true invention test.  

Fred Stanton, Head of Craft skills, says:  “I am very proud of the Chefs who are representing us around the country in these high profile competitions.  We nurture and encourage all of our chefs to be the best they can be, and encourage them to shine both for our clients and at national competitions, no matter what level they have achieved in their careers.  Having a Junior Sous, a Pastry Chef, a Head Chef and a Junior Apprentice in national competition finals demonstrates the strength and depth of talent we have across the business.  CH&Co clearly does have talent.”  

CH&Co takes investing in people seriously, and in 2011 CH&Co was awarded “Gold Champion Status: Investors in People” for its positive working environment and the developmental opportunities, and it won reaccreditation in 2014.  This award is granted to just 1.23% of recognised organisations across all industries, and CH&Co is the only company within the contract catering industry to hold this status. 

Pictured: Chefs (from top Left) Ranjit Salian, Ed Fulcher, Liliana Stantos and Gary May, part of the CH&Co’s talented team

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