A young St. Petersburg culinary expert defeated everyone at the UK Chef Championship
13 May 2021
Master of industrial training of the College of Tourism of St. Petersburg, a member of the expanded composition of the WorldSkills Russia national team German Afanasyev showed the best result and took 1st place at the UK Championship in the “Cookery” competency.
At the World Skills UK (Invitational) International Pressure Test championship, young specialists from Russia, England, Finland, Poland, Belgium and Namibia competed in professional skills in the “Cooking” competency. The participant from Russia was German Afanasyev, who, according to the results of the competition, was awarded a gold award, according to the Education Committee of St. Petersburg.
The championship was held in a distance format. 8 contestants performed at “home” venues, experts from participating countries evaluated their work remotely online.
The St. Petersburg Tourism College became the Russian participant's competition area. Herman's volunteer was Miroslav Reznichenko, a student of the St. Petersburg Tourism College, who is also a member of the WorldSkills National Team and the silver medalist of the Final of the VIII National Championship “Young Professionals” (WorldSkills Russia) in 2020 in the “Cookery” competency.
The contestants completed several tasks every day for 4 hours. Among the modules: finger food with shrimp, meat, ovolacto, vegan, julienne slices, “Lovely Elena” dessert in the author's presentation, vegetarian stuffed colored pasta and chicken fillet with three side dishes and mushroom sauce.
Thanks to the excellently equipped competition site of the college with all the necessary equipment and devices for remote systems, participation in the championship in a remote format became possible, and this did not affect the quality of the conduct. Each workplace of the laboratory is equipped with several video cameras, which made it possible to broadcast the participant's work from several angles.
Foreign experts noted the good organization of the participant's work, and that the assessment could be made as if it were live. Why not try ...