Compass team success at the Culinary World Cup
Our Compass Group UK & Ireland teams are at the Culinary World Cup in Luxemburg – taking home a silver medal for the buffet table on 26th November and named the Best Regional Team on that day. Plus, our Community Catering team were awarded a silver medal on 28th November.
We caught up with Nick Vadis, our Culinary Director and Chef Ambassador to the NHS supply chain. He has led and mentored the team into the pioneering event of international gastronomy and culinary refinement for food professionals.
What is the event all about?
The Culinary World Cup EXPOGAST is an intense, five-day event that brings together chefs from around the globe. Over 1,500 professional chefs compete in Luxembourg at the event, which is staged every four years. Held between 26-30 November, this global culinary contest sees 55 nations taking part with entries from 30 national teams, 15 junior national teams and 15 teams in “Community Catering” (in part regional and military teams).
Entries are judged by an esteemed panel of chefs from the World Association of Chefs Society (WACS), before being opened for the public audience to enjoy.
From my perspective, I love to see our chefs compete on the world stage – a true showcase of our talent and their potential. It is such a great opportunity for our people to learn and take their skills to the next level.
Who has been representing Team Compass?
Both teams are coached by Graham Singer, Culinary Director for ESS and Compass Scotland, and myself.
The Community Catering team comprises of four chefs with two support chefs and are captained by Rob Kennedy of Chartwells Independent. The overriding emphasis is of total collaboration, with every chef playing their part in supporting their fellow colleagues. The full teams are:
Regional Cold Buffet: -
- Team Captain: - David Auchie, ESS
- Chef: Robert Kennedy, Chartwells Independent
- Chef: Christopher Macleod, ESS
- Chef: Gordon McKenzie, ESS
- Pastry Chef: Barry Fleming, ESS
Support chefs
- Simon Coulter, ESS
- Kevin Rocks, ESS
- Shona Sutherland, ESS
- James Larkins, Chartwells Independent
Community Catering:
- Team Captain: Robert Kennedy, Chartwells Independent
- Chef: Dennis Mwakulua, Chartwells Independents
- Chef: Gordon McKenzie, ESS
- Pastry Chef: Barry Fleming, ESS
Support chefs
- Izabela Ginter, ESS
- Christopher Macleod, ESS
- Tony Murphy, ESS
Talk us through the results so far.
Our Community Catering team competed in the cold buffet table presentation on 26th November and we’re so proud of them for getting a silver that day, being named the Best Regional Team.
We have also been awarded a silver medal for the Community Catering competition on 28th, winning the day again, against Germany and Denmark.
How are you and the team feeling?
I am extremely proud of all our chefs who either supported or have been competing. To have chefs in the Regional Team and the Community Catering, is a credit to our business and testament to our investment in nurturing the talent we have within the UK. They are all true ambassadors for their craft and this is great recognition for them.
