Birmingham chef recognised for culinary skills
Aaron Darnley, Chef De Partie at Edmunds restaurant in Brindleyplace, has won two silver medals leading the Junior England team in the Villeroy & Boch Culinary World Cup in Luxembourg.
The culinary challenge which took place from 20 – 24 November and is organised every four years, acknowledges the crème de la crème of today’s chef talent based on their performance, creativity and innovation throughout the event.
The competition saw the junior England team of four which placed fourth overall, battling against nine other countries for the title, mentored by local lecturers Mike Edwards & Bernard Schumacher from University College Birmingham.
All teams were required to cook a three course meal in a hot kitchen for sixty covers plus a cold section for the same number to include a finger buffet, five course taster menu, petit fours and canapés; Aaron’s team winning silver for both.
Fast becoming a rising star in the culinary world, 21 year old Aaron from Solihull, has already participated at two other major world chefs’ competitions and earlier this year was awarded the Johnnie Borra Memorial Award by the British Culinary Federation, presented to the most promising young chef under the age of 25.
Aaron who started his career at the Birmingham College of Food has worked at Edmunds restaurant for two and a half years under the tutorage of Chef Patron, Andy Waters.
Of Aarons achievements Andy commented: ‘It is a fantastic for Aaron and his team to be recognised at the Culinary World Cup, one of the most respected international culinary challenges. It makes us very proud that he represents Edmunds in such a professional way and at such an early stage in his career; Aaron is a credit to Edmunds and to the industry”.
For more information about Edmunds restaurant visit www.edmundsrestaurant.co.uk.