Schools Chef Scoops Salon Culinaire Award
An award-winning chef has added another accolade to Cucina’s growing list of achievements in one of the UK’s toughest culinary competitions.
Ian Morgan was awarded a Bronze medal at the Wessex Salon Culinaire in Bournemouth, which with 550 chefs taking part makes this the largest cookery competition in the UK in 2009 and one of the biggest professional chef competitions in the world. Cucina, which has achieved a turnover of more than £2.5 million at 26 contracts across the UK, has also been shortlisted for a national contract catering Award less than three years after opening its first contract.
Ian was runner-up out of 15 entrants in the scallop category with his dish of seared Scottish scallops, scallop cannelloni with buttered baby leeks, butternut squash puree and Parmesan crackling. No Gold medals were awarded.
Steve Quinn, Managing Director of Cucina, said:
“This is a fantastic effort from Ian, to gain a Bronze in his first competitive outing for Cucina. Ian’s ability to create innovative menus and train our teams is helping us go from strength to strength and is having real benefits to the pupils, staff and parents at our School restaurants across the UK.”
Self confessed scooter-fan Ian, who uses the environmentally friendly Cucina scooter to visit Cucina’s contracts, has won numerous Gold medals at Salon Culinaire competitions and was runner-up in the National Chef of the Year Competition in 2004.
Ian, 41, added:
“I really enjoyed the Salon Culinaire competition, which was a different sort of pressure to working in school kitchens. I was pleased with how the scallop dish went, as we only had 20 minutes to plate up two portions for the judges. I am loving working with Cucina – it’s mega.”
Ian helped open “Rhodes & Co”; the successful Gary Rhodes restaurant in Manchester and was previously Head Chef at the famous Hotel Felix in Cambridge. Ian also trained under Marco Pierre White.
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Notes to Editors
Cucina was founded by Steve Quinn, a food and support services professional with 26 years experience within the industry, working with international hotel groups such as Rank, Thistle, Hilton and Concorde (in France), as well as contract catering firms Sodexho (formerly Gardner Merchant) and the Compass Group. Steve works with a team of top chefs and professionals to ensure that his vision of great food is truly embraced and delivered. He has recently celebrated his 26 years in catering by signing his 26th contract last month.
What Clients say about Cucina:
Lynda Lorentzen, bursar for Southfield School for Girls Specialist College, said:
“Prior to Cucina’s involvement, less than 10 per cent of students and staff paid for school meals and most opted to bring in their own packed lunch which often included crisps and chocolate. Now more than 500 girls enjoy a cooked meal at lunch time”.
6th former Cassie Watts was one of the students on the selection panel for the new catering contract at Southfield School for Girls said: “I chose Cucina because when they made their presentation they spoke to us, not just to the adults. After all we’re their biggest customers, not the adults. And they have delivered exactly what they said they would. It’s the best decision we ever made.”
Steve Turner, Headmaster of Audenshaw School, said:
“Cucina give a more personal service than larger catering companies. Cucina are real ‘foodies’ who provide interesting menus and their theatre of food was the biggest seller to us. The food that Cucina produce is of an excellent quality. They use fresh, well sourced ingredients which are very well presented. I like the relationship that the chefs and ladies in the canteen now have when they serve the pupils – there is a good rapport. I am very impressed with my ability, as Headmaster, to have direct line communication with Steve Quinn. I like his hands on style. I feel I have more of an influence than when we used a multi-national company and if I have any issues they are dealt with straight away. There has been some very positive feedback from the pupils and also the staff. Cucina have not disappointed and have made a real impression. At present, I can’t fault Cucina. They have put in experienced chefs and maintained the high quality.”
Nicola Hazelwood, Bursar for Esher Church of England High School, said:
“Cucina’s approach is trendy and appeals to the students; it is not staid and traditional, but is vibrant and unique. Cucina have brightened up the service, with clear pricing and a modern, bright approach. It was Cucina’s whole approach to school catering that impressed us and is why we chose them. The students love the food. Our expectations for Cucina, which we are sure will be fulfilled, are that they will increase the student’s awareness of a range and variety of food and that Cucina will become integrated and part of the whole life of the school.”
For Cucina’s top recipes:
www.marketingprojects.co.uk/news/cucina/news/recipes-from-cucina
For more information on the Food Based Standards visit: www.schoolfoodtrust.org.uk
Case Studies – Cucina Catering – inspiring dissatisfied students to give school meals a try again http://www.schoolfoodtrust.org.uk/casestudy-detail.asp?caseid=103
Please view the website for press releases or photos which are available on request at www.marketingprojects.co.uk in Cucina’s press office.
Press Office: Marketing Projects Tel: 01244 330000
Jane Harrad-Roberts Mobile: 07785 395705
Phil Brotherhood Mobile: 07884 493370
info@marketingprojects.co.uk www.marketingprojects.co.uk
Client Contact: Cucina Restaurants Ltd Tel: 0845 3891320
Steve Quinn Email: steve@cucina.co.uk
Managing Director Website: www.cucina.co.uk
