On Thursday 5th December, William Axon 9HB, competed in the Local Finals of the Futurechef Competition. Arriving at 1pm, Will took it all in his stride, entering a professional kitchen unpacking his ingredients and preparing for an afternoon of cooking against the clock. There were 3 other students taking part in the Local Final. Will put on his chef whites and went into ‘the zone’!
Will served his main course after an hour and had an additional half an hour to focus on making the dessert.
Sirloin Steak with Blue Cheese Portobello Mushroom & a Tower of Chips.
Lemon Mousse with Fresh Raspberries.
William should feel extremely proud of his achievement. Unfortunately he did not go through to the next round, but the judges spoke very highly of his approach and want him to apply again next year. He was praised massively for his logical approach, calm manner and his high levels of hygiene.
Those of you wishing to take part in next year’s competition should start thinking of main course and dishes and desserts to make and get practising! The next School Heat will be held in the Summer Term.
– Miss Daragheh
FutureChef School Heat – November 2013
The students had one hour to prepare, cook and serve a main course meal for two people. They had a budget of £5.00. It was pleasing to see the use of fresh herbs and spices to create such flavoursome meals.
Miss Daragheh, Head of Food & Catering, said: “This is the first FutureChef competition we’ve entered at Sir Thomas Boughey. I was overwhelmed by the enthusiasm from a number of students who wanted to enter the competition. We have some very talented young chefs with great meal ideas. We worked through ideas together and I helped them to think about complementing ingredients.”
“We were extremely pleased with the presentation of the dishes. Peter Walters, Executive Chef from Keele University, joined us to help judge the competition. We would like to thank him for giving up his time and for helping to give feedback and support to our young chefs. It was so difficult to decide a winner. The judges deliberated for over 45 minutes discussing the dishes.”
Our three Runner’s Up were…
- Lewis Fernyhough who made a Chicken Ballotine on a bed of curried lentils.
- Ryan Machin made Lamb Kofta with Vegetable Cous Cous and Greek Yoghurt Dressing.
- James Lovatt made a Prawn Coconut Curry served with Rice.