Professional Chef student showcases award-winning bread skills at International Salon Culinaire

Antonella Olmo, a student at CCC’s School of Hospitality and Culinary Arts was one of the college’s medal winners at this year’s International Salon Culinaire.

Students from Capital City College’s (CCC) School of Hospitality and Culinary Arts at the Westminster campus brought back over 100 awards and accolades at the recent International Salon Culinaire. 

The International Salon Culinaire, which took place as part Food, Drink & Hospitality week at Excel London on 30 March and 1 April, showcases the exceptional skills, talent and creativity of students and professionals from the UK catering and hospitality sector. 

The college brought an exceptional array of accolades which included: 

• 20 Gold medals (including one best in class) 

• 43 Silver medals (including two best in class) 

• 33 Bronze medals 

• 8 merits  

• 1 participation award. 

Capital City College was also awarded the Best College Award for the third year consecutive year.  

Antonella Olmo, a third year student on the Level 3 Professional Chef Diploma won the Silver medal for Student Bread Rolls & Loaf and was also crowned Best in Class. 

We asked Antonella, who is originally from Italy, about the competition experience, her enthusiasm for breadmaking, and her hopes for the future. 

How did you come to take part in the competition? 

Every year, we do the International Salon Culinaire. We have certain categories that we can apply for, and I chose bread because I wanted to prove my skills in breadmaking. 

How did your lecturers support you? 

I want to thank Chef Ashley Spencer so much. He encouraged me and helped me a lot through the process, and told me how to make all my breads better. 

What did you have to do on the day? 

They sent us the brief, which was to make three loaves in different shapes. We had to shape them and there were certain criteria that we had to meet – we had to make one with British cheese and we had to choose the flavours.

I made an olive dough with rosemary and lemon zest, a cheddar and black pepper sourdough, and for the demi-baguette I did gruyère and caramelised onions,  It took quite a few hours because you have to make it, rest it, fold it, shape it, rest it again, and then bake it. 

How did you feel on the day? 

I was nervous because you never know the outcome. When I won the medal, it was a surprise but I was just happy. 

What inspired you to learn about breads and bread making? 

It was my favourite thing as a child, and food was also a big thing in my family, because in Italy, they’ll focus on food, and I remember my grandma making things. 

What’s your favourite kind of bread to make? 

For me, it’s sourdough. I like to see the science behind what I’m doing – you need to understand the ingredients for what you’re making. 

What’s next for you? 

I think I’m going to look for a job in Rome and then travel around Europe. I’m going to focus on breads and lamination, so things like croissants. I want to work in a place that I love and learn something new every day, but I definitely want to work in a bakery. 

Interested in learning from industry experts and highly-skilled lecturers? Find out more about our Hospitality and Culinary Arts Courses and Catering and Hospitality Apprenticeships. 

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