Its team of senior and junior chefs was rewarded with two gold, seven silver, 21 bronze and 12 merit awards. Team manager Fergus Martin said it had been a good show, with the academy taking on a range of classes in the salon culinaire as well as La Parade des Chefs, the latter being a great learning curve for a young team that had never taken on the challenge before. He said the next big tests will be the Wessex Salon Culinaire in April and the Culinary Olympics in October. "Moving forward we are trying to put a entries into the static classes at Wessex and looking ahead to the Culinary Olympics," he explained. The Culinary Academy roll call of awards at Hotelympia include: K8 Buffet Ryan Hopper (silver) Christopher Basten (silver) Steve Wylie (silver) Wayne Harris (silver) Grand Prix Buffet & La Parade des Chefs Matthew Edmonds (3 bronze) Claire Willett (3 bronze) Lea Eastman Thompson (3 bronze) James Goodyear (3 bronze) Richard Allen (3 bronze) Ben Murphy (3 bronze) Live Classes Andy Wilcock (bronze) Alex Wilcock (silver) Graham Aimson (bronze) Paul Capener (2 merit) Lionel Strub (2 merit) Ronnel Ariago (2 merit) Andy Wilcock (merit) Static Classes John Fahy (bronze) Jenny Polhill (gold) Allen Townsend (gold) Andy Wilcock (silver) Claire Willet (silver) Caroline Lawrence (merit) Grzegorz Olejarka (2 merit) Jitinder Joshi (2 merit)