Hilton Cardiff's Top Talent Cook Up A Storm

This information originated in U.K. English.

November 23, 2012

CARDIFF, Wales - Hilton Cardiff is cooking up a storm thanks to two of its young chefs who have been recognised for their considerable talent in the kitchen.

29-year-old Eva Zdanska, who joined Hilton Cardiff 12 months ago, took third place in Hilton Worldwide's European Culinary Challenge 2012, which was hotly contested by young chefs from properties across Hilton Worldwide's brands in the UK and Europe.

Entrants were asked to submit a recipe and images of a dish they had created using at least two different cuts of lamb, with finalists competing in a cook-off for the top spot. The dish Eva came up with was roast Welsh lamb saddle with Welsh rarebit and Carmarthen ham, slow cooked Welsh lamb shoulder with garlic and rosemary, confit lamb, butternut squash and sage ravioli with lamb potato crisps, butternut squash fondant and roasted honey shallot purée. She was awarded the bronze medal and won a set of professional Global chef's knives to help her further hone her skills.

In addition to Eva's achievements, Cory Griffiths, the latest graduate of Hilton Cardiff's apprenticeship scheme, has just been offered a full-time position as a Commis chef. Cory, 19, from Ton Pentre, completed a 12-month internship with Hilton Cardiff, during which he spent four days in the kitchens learning on the job and one day at the University of Glamorgan studying towards his NVQ Level 2 in Food Preparation & Cooking.

Cory spent the majority of his internship working in the banqueting area, preparing and delivering food for functions, but he also gained experience in the pastry and larder areas. Cory was also able to participate in master classes and workshops with other Hilton Worldwide apprentices across the UK and visited various markets and catering events as part of the programme.

Cory said, "Before starting my apprenticeship I only really knew how to cook simple meals for myself, but now I'm working in a top kitchen with really talented professionals and I've learnt so much. I feel very lucky to have been given a full-time position here as I enjoy working with such a friendly team. They've encouraged me all along the way and given me lots of assistance and support."

Mark Freeman, executive chef at Hilton Cardiff, said, "We take nurturing young talent seriously and believe that, as one of the top hotels in Cardiff, it's our duty to help budding chefs who are just starting out in their careers. Eva and Cory have done both themselves and us proud, and we're thrilled that they're continuing to grow and develop their skills with us."

Launched in 2010, the Chef Apprenticeship Academy was introduced to address the shortage of chefs in the UK, and to help meet the demand for fresh new talent generated by Hilton Worldwide's expansion across the UK, which will see the company opening 22 hotels within the next three years. It has since has helped train 60 young ambitious chefs, with 95% subsequently going on to secure permanent roles as commis chefs at Hilton Worldwide hotels across the UK.

Media can access additional information about Hilton Cardiff at http://news.hilton.com/cardiff.

Contact

Caitlin Allen
For Hilton Cardiff
+ 44 (0)2920 786047
callen@golleyslater.co.uk

Laura Windeatt
For Hilton Cardiff
+44 (0)2920 786048
lwindeatt@golleyslater.co.uk

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