The long-running event, sponsored by SPF, sees BTEC Level 3 business students work in teams to plan, budget and prepare two-course meals in the Coutanchez campus training kitchens for guest judges to critique.
‘It’s a brilliant opportunity for the kids to really challenge themselves, both in terms of what they can produce in the kitchen, as well as testing the wider, transferable skills that they develop here at college and on the course,’ said Riyan Ferguson, TGI’s head of business, management, IT and computing.
‘I’m told it’s very similar to Master Chef.’
This year, the heat was on as the youngsters strived to impress Tinto’s head chef, Mateusz Skomerski – crowned Guernsey Hospitality Association’s Chef of 2025 – as well as SPF managing director Pierre Blampied.
‘It’s one of our favourite events of the year,’ said Mr Blampied.
‘It's great to see how they work together in this sort of environment.
‘They certainly do better than I would.’
Finessing a delicious-smelling cajun chicken and chorizo dish was 18-year-old Izaac Machan.
‘It’s splendid,’ he said.
‘We’re working as a team, making some nice food – it teaches you some very practical skills.’
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