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Hard work and dedication are a recipe for success

ASPIRING chefs and budding bakers learning their trade in the Booth Lane kitchens have seen their hard work celebrated in style, with Northampton College’s 23rd annual Catering Awards honouring the cream of the current crop of students.

The ceremony saw 10 students receive awards, with a range of industry partners sponsoring the event – held once again in the memory of former student Michael North, whose proud parents once again supported the occasion.

Head of Catering Phil Martin said: “As ever, it was a privilege to be able to welcome both current and former students to this celebration and congratulate all of our hard-working young chefs on their achievement. They have gone the extra mile to achieve great results.”

Among the winners was Dan James, who was named Highest Achieving Student after winning the Dining in the Dark competition for creating a sensory amuse bouche and also the canape challenge set by local chef and star of BBC 2’s The Chef’s Brigade, James Peck.

Phil Martin added: “Dan is absolutely certain of the career he wants to follow and this has been very apparent since his first day at college. The skills and understanding Dan demonstrate clearly shows the level of commitment he has to succeed. Dan achieved a distinction last year on his level 2 technical qualifications.”

Thomas Hynes won the Introduction to Catering award, Kirsty Kinnear won the Level 1 award, Alex Payne received the award for Level 2, while Tia Cuban won the Level 3 prize.

Jacob Hall was named the student who had shown the most commitment, Katie Franks the most perseverance, Nathan O’Farrell won the hospitality award, while Beth Harrison landed the award for patisserie and bakery. Mark Pittman was named best part-time student.

For more details on catering courses, visit www.northamptoncollege.ac.uk/courses

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