Teams from 15 Cambridge colleges will compete in the University of Cambridge culinary competition this term to determine which college boasts the most talented chefs and waiters.

The competition puts culinary staff to the test as they compete in a series of eight tasks. These include a 90 minute challenge in which chefs will produce a two-course meal for two, an under-21s event and a Christmas themed event to test front of house staff on their waiting and presentation skills.

Peter Griffiths (MBE), who holds a Lifetime Achievement Award from the British Culinary Federation, will lead a team of expert judges to determine the winners of the eight categories.

The winning College will receive the Steward’s Cup, which recognises overall excellence in at least five categories.

Sidney Sussex College, which celebrated their third consecutive win last year, rate their chances of a fourth victory highly. “As ever you’ve got to enter it expecting to do well,” says Sidney’s Head Chef, Stephen Mather. “We are working hard to retain our position.”

Sidney might face strong competition from Emmanuel College, however, who have entered this year’s largest team of twelve competitors. Head of Catering, Francois Reverchon, is optimistic. He said, “there are high hopes again for the various categories that we’ve entered” but maintains, “the personal achievement and satisfaction that one feels when one’s dish is presented means prizes are a bonus.”

Concern has been raised amongst some students that the time and effort put into the competition could be better spent improving overall standards, noting a discrepancy between the quality of food in College and that of the food in the competition.

Katherine Nolan, a student at Murray Edwards College, whose chef Piotrek Porada won Best Newcomer award in last year’s event, said, “last year’s result shows what our chefs are capable of, but I don’t think this talent is reflected in our everyday meals.”

Rather than distracting catering staff from the needs of the students, Robert Clarke, Front of House Manager at Murray Edwards, maintains that the “preparation is done in the competitors’ own time” and participation in fact “raises standards of college food all round” as chefs are able to hone their talents.

Sidney Sussex’s Stephen Mather agrees, calling the competition a “win-win situation”, forcing the quality of food in all participating colleges to go “up and up and up.”

The event finale will take place on the 4th of November at The Guildhall, Cambridge, between 12pm and 4pm. It is open to the public and competition organisers are expecting a high turn out.