Robbie Olival, Chef de partie at independent prep Cranleigh, is the first ever recipient of Harrison Catering’s ‘Chef of the Year’ award.
Launched this year, the competition offers the catering company’s employees a forum in which to showcase their skills. Chefs from across the company’s education, business and industry units submitted detailed menus, recipes and photos in the hope of being selected as one of the finalists for a live cooking competition.
Olival’s winning menu featured a deconstructed chicken Caesar salad with winter roast vegetables and cranberry chutney as main course, followed by passion fruit millefeuille for dessert.
Paul Dunn, deputy bursar at Cranleigh School, said: “I am delighted for Robbie that he has won this award in its inaugural year — a great achievement for him personally, and the competition itself has highlighted to Cranleigh how serious Harrison are about providing all of their chefs with the opportunity of developing trade skills, at the same time as giving them an extra forum in which to be imaginative with them.”
