College chefs such as award- winning Chris Simms pursue excellence with as much determination as students striving for academic accolades, and do so because they really enjoy their jobs.

Chris is executive chef at Trinity College, Oxford Street. Having chosen a career which he loves, he considers himself one of the lucky ones, particularly as he is working in an environment where he is positively encouraged to use his cooking skills and creative spirit.

Founded in 1555 by Sir Thomas Pope, on the site of the earlier Durham College which dated back to 1286, Trinity is one of Oxford's oldest colleges.

When it was first built, chefs would have cooked most dishes over an open fire. Wood-fired ovens set into the walls would have been used for bread and pies. Now the college kitchen boasts modern equipment equal to anything found in top restaurants, much of which was selected by Chris, who helped with the kitchen refurbishment some years ago.

But state-of-the art-equipment doesn't necessarily guarantee good food. What comes out of the oven depends very much on what goes in. Quality ingredients and highly-trained staff determine the end result.

Chris, who is now 41, has held the post of executive chef at Trinity for more than ten years, having gained his City and Guild cooking qualifications as a day release student at Oxpens College of Further Education while working in the kitchens of St Edward's School, Oxford. On finishing this course he was awarded the domestic bursar's cup for being the best day release student that year.

He spent a short period working in what was once considered one of Oxfordshire's top pubs, but found the unpredictably of customer numbers and the pressure of a restaurant kitchen difficult to cope with.

Far better to work in a calm college environment alongside a kitchen brigade striving for perfection than tolerate a hit and miss atmosphere where adverse weather conditions or popular television programs frequently had an impact on the number of customers.

Besides, as a family man, he was looking for a work/life balance which would enable him to enjoy this two children during their formative years.

Working in a college kitchen is certainly not dull. The range of meals Chris and his staff produce covers everything from a basic fried student breakfast with all the trimmings to banquets catering for 150 or more visiting dignitaries.

During term time Chris cooks for both students and Dons on a daily basis. The conference season kicks in during the summer break and all other holidays.

His day will include providing a hot breakfast for students and academic staff, a cafeteria style lunch for the students who will eat in the main hall, and a more select choice of dishes for the academic staff who will take lunch in the Bursery. In the evening he will be catering for both students and the Dons on top table and once again they will be offered different menus. A full English tea with all the trimmings is served on Wednesday afternoons.

On guest nights the kitchen is expected to make a special effort and create dishes equal to anything offered in Oxford's top hotels which Chris never fails to do. He really enjoys such nights as they give him a chance to really push the boat out, often serving dishes he has created himself by adding his own flourishes to standard recipes.

A typical guest night menu could start with tiger prawn served with mango and avocado salad or nashi pear with Roquefort and dandelion salad. This could be followed by char-grilled pave of salmon served with crushed peas and Thai asparagus or turbans of sole with crab risotto and tomato butter sauce. Tea-smoked duck supreme with fig jam and seasonal vegetables, or beef and Parmesan mille feuille could follow. The pudding course could consist of frozen orange and espresso mousse or lemon curd or raspberry souffle with chocolate sorbet.

One of his favourite recipes is pancetta wrapped loin of lamb with mustard and herbs which he says is a perfect dish for such nights, particularly if it's served with Dauphinoise or Anna potatoes.

Flavoured with Dijon mustard, thyme, parsley, garlic and Madeira, this dish is created by rolling the lamb fillets in chopped herbs which are secured in place by slices of pancetta. The lamb is first steamed, and then roasted in a hot oven until medium rare and the pancetta is crispy. At this time of the year Chris serves this with a mixture of cubed root vegetables, leek and Puy Lentils. Obviously the vegetables served with such meals depends on the season, though he admits there are times when he serves imported asparagus and strawberries because people expect to see such items on a menu, particularly if they are attending a conference.

"There's nothing to beat fresh fruit and vegetables that have been produced locally, I accept that, but at times people expect asparagus and strawberries on a college menu," he said, adding that the trend these days is for less elaborate food which is presented more simply.

"Lavish ornate dishes are out, a meal stands on its merits now, not all those ornate garnishes we used to depend on,' he said.

In 2003 Chris won the ACE Chef of the Year award, and Trinity College was voted the Oxford College Kitchen of the Year. Now he's a highly respected member of the Guild of Chefs judging panel and does all he can to encourage budding young chefs within the college system to take part in competitions such as these.

"They are designed to boost confidence and inspire creativity, which is just what the youngsters need. Cooking is such a fantastic occupation, I'd never do anything else and would like to think there are up and coming youngsters who think that way too," he said.