Chefs work with Indulgence and Waitrose

Two budding student chefs from Colchester Institute got their very own dishes professionally photographed last week after winning a tough cookery competition to design products fit for supermarket shelves. 

Thanks to industry links and a great deal of input from Colchester-based Indulgence Patisserie’s Stuart Allan, students James Aldous, aged 18, and Amy Rogers, 19, from the Level 3 Professional Chefs course at the College, travelled to GGS in Norwich, to have their winning dishes photographed and packaging designed by photographer, Peter Griffin, and the design team at GGS.

This was the conclusion of the competition judged back in February by Neil Nugent, Waitrose Executive Chef, Stuart Allan, Indulgence Patisserie, Sarah Norman, Milsoms, and Jason Sant, Colchester Institute. The relationship between Indulgence Patisserie and Waitrose, as manufacturer and retailer, allowed Stuart Allan and Neil Nugent to draw on their close working relationship and provide top tips to the young chefs about how they could improve their ideas.

The four panel members listened to 35 promising chefs talk for 20 minutes about their dish and then present a ‘taste test’, where the industry experts scrutinised in detail the flavours and suitability of the dish for the tough commercial world of supermarkets.

James’ winning plate of ‘Mediterranean Sardines with Celeriac Puree and a Citrus and Chive Dressing’ consisted of boneless butterflied sardines with a crisp bread crumb and parmesan crust, creamy celeriac puree and a citrus and chive oil and vinegar dressing. Amy was also crowned a winner with her ‘Dark Chocolate and Amaretto Truffle’; a creamy chocolate torte with an Italian amaretti biscuit base and a rich chocolate glaze.

Waitrose Executive Chef, Neil Nugent says: "I was very impressed with the well thought out and thorough marketing and packaging concepts produced by the students, all of the dishes I tasted were of an excellent standard as well.  I'm delighted to have been involved in the judging and it's great to see so many foodies in Colchester.  We're certainly looking forward to opening our new store here later in the year and having an even greater involvement in the local community."

Chef lecturer, Jason Sant, explained, “Over all the product ideas and dishes, which the students presented to the judges last month, were of a good standard. The two winners thoroughly deserved to win as they put a great deal of effort and thought into their products. James created a truly unique and original dish. By using sardines and only gluten free products, he managed to produce a top end product suitable for coeliacs that wouldn’t look out of place on the shelves of Waitrose. Amy was also chosen to be a winner because she created a quality dessert, her presentation was second to none and her costings were excellent.”

Stuart Allan, Director of Indulgence Patisserie explains, “I’m so pleased that many of the young professional chefs looked at their dishes from a commercial perspective and considered factors such as nutrition, cost, target markets, transportation and most importantly, profit. A few students even managed to identify a potential gap in the market, which is very impressive.”