GIRLS’ COLLEGE

Ana Greguric, Lakefield student finalist of Cook South Africa! Competition 2016

Level 2 professional cookery student was shortlisted as one of the six national finalists of Cook South Africa! Competition 2016 last 14th of April in the teaching kitchens at Westminster College,Vincent Place, London.

Ana Greguric, Lakefield student finalist of Cook South Africa! Competition 2016

Ana Greguric, Lakefield level 2 professional cookery student was shortlisted as one of the six national finalists that took part in the cook off final for the Cook South Africa! competition 2016 last 14th of April in the teaching kitchens at Westminster College,Vincent Place, London.

Ana competed against five other finalists who were selected from colleges around the country. Finalists were interviewed 5 minutes about their dishes before the live competition. Competitors produced a three-course menu for 2 covers against the clock. The menu presented was inspired by South African cuisine and ingredients, including fresh fruits. Winner of the competition received a trophy and ticket to South Africa to gain culinary experience of a lifetime.

The competition was open to student chefs and chefs under the age of 25 already working in the industry. Each entrant submitted their take on a South African menu, which incorporated plums, peaches, nectarines, apples and pears. The competition was judged by a small panel of chefs and food critics in two stages, a paper-based first round, followed by a cook-off with six successful finalists.



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Lakefield as a centre for excellence and as a charity we are turning out some of the best young chefs in the country today and the best professionals in the hospitality industry. Lakefield Hospitality Courses provide hospitality and cookery courses. Our London cooking school has a wide range of Professional Cookery NVQ’s Courses, Hospitality NVQ’s Courses, Professional Chef NVQ’s courses, Hospitality Supervision NVQ and Hospitality Short Courses. It also offers the possibility to live in and work.

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