Jack to represent Wales in World Young Waiter competition

Former Coleg Meirion-Dwyfor student Jack Williams will represent Wales in the World Young Waiter competition in November.

The 18-year-old from Dolgellau recently won the Welsh national final in Swansea, and will now travel to Singapore to compete for a cash prize of $15,000 US.

Jack studied Level 2 Hospitality and Catering at Coleg Meirion-Dwyfor in Dolgellau, and works at the Penmaenuchaf Hotel in his hometown.

Just a few months after finishing college, he is now set to compete against the best young waiters from across the world.

Pictures: Aled Llywelyn

“I couldn’t believe I’d won at first,” said Jack. “I’ve only been doing hospitality since starting at college two years ago, and I was competing against some very experienced people. I was the youngest there - when everyone asked me how old I was they didn’t believe I was only 18!

“I didn’t go there thinking I’d win. I was there to experience it all and take it all in. So I’m very pleased to be going to Singapore, and fingers crossed we can take the win back for Wales.”

The Welsh final of the Young Chef/Young Waiter/Young Mixologist competition was hosted by University of Wales Trinity Saint David at Swansea City Football Club.

Finalists were organised into teams of three, comprising a chef, a waiter and a mixologist, who then worked together to deliver the best customer experience while being judged in their individual categories.

Each team was given a box of ingredients, and tasked with creating a three-course meal plus aperitifs to serve to four guests and a chef judge within a two-hour timeframe.

They were judged not only on the quality of food and service, but also on sustainability - so had to make use of all ingredients, including any scraps.

Jack was teamed with chef Dalton Weir, a former Coleg Llandrillo student now at The Toad in Rhos-on-Sea, and mixologist James Borley, who works at a popular Cardiff cocktail bar.

They served up a hake starter in a white wine sauce, followed by a beef fillet main with stuffed carrot in a red wine jus, and for dessert an apple tatin with puff pastry, spiralised apples and an apple salad.

The whole team excelled, with James also winning his category, while Dalton finished second to chef Alex Dunham. Alex works at the Whitebrook Michelin Star restaurant in Monmouth and will join Jack and James in Singapore.

Also competing was former Coleg Meirion-Dwyfor student Rob Griffiths, who works at the Penmaenuchaf with Jack.

Jack, who won last year’s Achievers Award for Hospitality and Catering at the college, thanked his former tutors Jo Reddicliffe, Elaine Evans and Mair Jones for everything they had taught him over the past two years.

“All the training they provided over the two years really helped,” said Jack. “Even just the little details that customers wouldn’t notice unless they were looking for it.

“I really enjoyed the course. I was excited to come to college, and when we met Elaine, Mair and Jo you could tell these guys knew what they were talking about.

“I really liked the practical side, serving customers on the Thursday, cooking for them on the Friday, and working towards exams while doing this.

“I learned how to make cocktails for the first time in college, and there were different sessions learning about coffees and teas, where they originated from - there was so much useful information on things like this.

“The second year was amazing, meeting new students who all came with their own knowledge. We still did the same services but took it to a more challenging level, which was great because I didn’t want to be doing the same thing for two years.

“I still speak to the tutors and have a connection with the college. I have friends there doing Level 3, and I might come back to do that in a couple of years. It was amazing, a great two years.”

Jack is also grateful to everyone at the Penmaenuchaf, including general manager Christie Hayes, restaurant manager Georgia Wild, and head chef Tom Hine. He has been working at the hotel for just over a year, having got the job through college after his class spent a day there learning from Tom.

“I do the restaurant and the kitchen, which I love because it means I’m not getting bored,” Jack said. “I’m meeting new people every day, and that’s what it’s all about.”

It's not too late to apply to college! We still have places available on full-time courses. Go to gllm.ac.uk/courses to find out more