Artwork College Liverpool Chef wins high nationwide accolade

Art School Liverpool Chef wins top national accolade

Edwin Kuk, from Paul Askew’s The Artwork College Restaurant has gained the Younger Nationwide Chef of The Yr 2021 following a tense cook-off at Le Corden Bleu in London.

Competing in opposition to among the UK’s high younger culinary expertise Ed turns into the primary chef from a Liverpool restaurant to take the highest award. 

The 22 yr previous, who works as Junior Sous Chef at The Artwork College Restaurant, studied his commerce at The Metropolis of Liverpool Faculty. Born in Hong Kong, however very a lot a son of the town, he spent a lot of his youth travelling via Asia along with his household, the place he found a love for the culinary arts.

Influenced by cooks reminiscent of Nathan Outlaw, Gordon Ramsay, Uncle Roger, The Roux Brothers and, in fact mentor and Chef Patron of The Artwork College, Paul Askew, Edwin has a vivid future within the business and follows within the footsteps of earlier winners from institutions together with the Savoy in London, Gordon Ramsey and Le Manoir.

He modestly describes his cooking type as easy, though the methods and abilities have been acquired via exhausting work and an openness to be taught from among the business’s finest.

Even whereas The Artwork College was closed throughout lockdown, Edwin took the possibility to see the positives of COVID-19, it gave him time to give attention to himself and refine his information of various cooks and methods.

Following victory within the North West Younger Chef of The Yr again in 2019, Edwin was entered into the nationwide competitors, which noticed him prepare dinner his personal menu written, in step with the transient, down in London at Le Corden Bleu alongside his fellow finalists.

Edwin served up a starter of velouté of Wirral watercress and spinach with ravioli of natural Colston Basset cheese, walnut, Granny Smith apple and pickled celery. His fundamental course was steamed loin of Norwegian cod wrapped in prawn mousse and served with beluga lentils, edamame beans, lotus root and Asian broth. A dessert of cinnamon Ache Perdu, lemon verbena yoghurt ice cream with caramelised damsons, white chocolate and pistachio accomplished his successful menu.

Paul Askew his mentor mentioned:

“I’m delighted for Ed. The method of refining and shaping his menu to convey out his personal meals tradition with that of The Artwork College was improbable. Mentoring and supporting his journey has been an absolute pleasure and it’s one other first for our nice metropolis.”

At a difficult time for the hospitality business, Edwin desires to encourage younger cooks to “keep outdoors of your consolation zone, preserve making an attempt, and you’ll at all times be taught one thing”. He’s immensely proud to be topped with such a prestigious nationwide award within the business, and particularly to be the primary younger chef to do it for Liverpool.

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