Victory Services Club’s Antoine Balez Scoops Up Two Trophies at Cook and Serve Awards

Two members of VSC staff recently took part in the Venues of Excellence Cook and Serve Challenge and came away with two trophies. Senior Chef de Partie Anil Dabre and Head Waiter Antoine Balez took part in the Cook and Serve Challenge where Antoine was awarded two trophies for best wine service (Junior) and  best food service (Junior).

The competition took place on Saturday 28th October at Cambridge Regional College where 14 different teams, each consisting of a chef and waiter or waitress competed in the challenge. Each chef had two and a half hours to prepare and serve a 3 course meal suitable for an end-
of-conference banquet, and each waiter/
waitress had three hours to serve the meal to two invited guests. Each course had to include a key ingredient, the starter, lemon sole, main loin of pork and a citrus based dessert. Anil prepared and cooked rolled lemon sole with tandoori king prawns and green spiced sauce, the main course loin of pork with black pudding, apricot and pistachio stuffing, vegetable gratin, bok choy, butternut squash, cider and five spice sauce and the dessert citrus crème brûlée with baby meringues, blackberries, candy floss and lemon thyme. Each course was paired with a wine.

The waiters and waitresses served the meals and were required to lay up a table, provide a centrepiece, a menu, serve and describe appropriate wines with each course, prepare and serve coffee and produce two cocktails. Antoine made a peach monk daiquiri and AA tea cooler.

The competition was judged by a mixture of 14 different Chefs and Front of House professionals.

VSC Operations Director Mark Field said “direct feedback I have received from one of the diners at the event says everything about our terrific team –‘They were fabulous ambassadors and an absolute credit to the Victory Services Club conducting themselves in an extremely professional manner throughout the day and night.’ We are extremely proud of them.”

Congratulations to all involved and well done to Antoine and Anil.

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