The team has been allowed to take over the kitchen at the Quay Hotel and Spa, Deganwy to cook a three-course meal for a group of invited guests on Tuesday, August 14.
The team is captained by Dion Jones from the Grosvenor Pulford Hotel and Spa, near Chester, who became the first Welsh chef ever to win the International Escoffier Challenge Grand Final in France earlier this year.
His teammates are reigning National Junior Chef of Wales champion Adam Middleton from Bodysgallen Hall Hotel, Llandudno, Chris Tull from the Castle Hotel, Conwy, Shon Morgan from Park Lodge Hotel, Aberystwyth and Harri Williams from De Vere Carden Park.
The five young chefs are coached by Mike Evans, a catering lecturer at Coleg Llandrillo Cymru, Rhos on Sea and Welsh National Culinary Team manager Graham Tinsley, executive chef at De Vere Carden Park near Chester.
Their menu for the Culinary Olympics comprises a starter of Pantsygawn goat’s cheese with a beetroot cake and pickled beets followed by a main course of sea bass set on ribbons of asparagus with a vegetable tart, braised potato and sea food sauce. Dessert is brioche summer pudding, clotted cream and berries
“We have some talented young chefs in the team and the event at the Quay Hotel and Spa will fine tune the dishes before the Culinary Olympics,” said coach Mike Evans. “The previous practice events have all gone well and we shall be meeting regularly in the run up to October.”
Under a four-year partnership agreement with the Welsh Culinary Association, Coleg Llandrillo Cymru provides a base, sponsorship and a coach for the junior team.