Ghyslain Pramayon, Executive Chef at Sponne School was awarded third place in our recent IFG COTY2025 competition.
Ghyslain wowed the judges with his mouth-watering menu, featuring Potato Gnocchi with Chorizo & Peas, followed by a delicious Peach Melba Cheesecake for dessert.
The feedback from judge, Alex Hall, was high praise indeed: “The gnocchi was wonderfully executed—light and pillowy, served in a deliciously sweet chorizo sauce. The perfectly poached peach, paired with a creamy cheesecake, was a beautiful combination, and it was a fantastic way to incorporate 50% fruit into a dish that kids would absolutely enjoy."
