KENT YOUNG CHEFS DO THEMSELVES PROUD AT FUTURECHEF REGIONAL FINAL
Junior winner of the
Kent Young Chef award, Thomas Hunt aged 12 and Senior Kent Young Chef winner, Cameron Jones, aged 15 took part in the Springboard,
FutureChef, South East Regional Final. The competition took place on Thursday 14th February and was hosted by Central Sussex College, Crawley Campus. This year saw 10 young regional finalists who were all battling for a place in the National Final on 18th March 2019, hosted by Westminster Kingsway College.
The organisers,
Springboard, provide opportunities for young people to participate in the FutureChef’s programme as well as a nationwide competition. This year 13,000 young cooks have competed and organiser, Carina Jones, highlighted that being in the regional final was a massive achievement.
The full line-up of young chefs at the regional final had previously won school heats, followed by local finals. Kent Young Chef winners, Thomas and Cameron automatically qualified for the regional final. Head Judge for Kent Young Chef, Graham Garrett, Chef Patron, the West House, which was held on 21st November 2018 was delighted to mentor Thomas from Judd School, Tonbridge. Thomas met with Graham on a couple of occasions to go through menu options and to understand ingredients and presentation. Thomas was keen to cook with fish and the young chef was shown how to fillet and prepare the Sea Bream he chose for his main course.
Senior Kent Young Chef winner Cameron from Tunbridge Wells Grammar School for Boys, was also mentored by one of the Judging panel, Patrick Hill, Head Chef at Thackerays, also in Tunbridge Wells. Cameron met Patrick at the restaurant to look at possible menus and like Thomas was shown techniques and preparation. Cameron was also able to stay to help with a busy weekend lunch service, which he enjoyed so much that he has approached the restaurant to complete his work experience there.
Stephanie Durling, Manager at Produced in Kent said, “It has been wonderful that two of our Judges have offered to mentor the winners, we are really fortunate that they give up their time. Both of our winners really appreciated their time at two of Kent’s best restaurants and both of them have gained in confidence”.
Senior Kent Young Chef, Cameron, inspired by his win at the Kent Young Chef ‘Live Cook off’, and talking to his mentor, cooked pigeon, served with carrot puree, heritage carrots, hazelnuts and tempura onion rings. His dessert was a baked apple mille feuille, served with ice cream and meringue.
Junior winner, Thomas served Sea Bream with mashed potato, fresh cucumber and a white wine, cream and caper sauce. He followed with a chocolate fondant.
The 10 South east regional finalists had 90 minutes to prepare and cook a hot main course and either a hot or cold dessert for two people with a budget of £10. Both Cameron and Thomas had to cost each ingredient to ensure the items did not exceed the budget.
The Cook-off commenced at 11.30 am with the three judges joining the contestants in the kitchen to watch their workmanship and skills. Omkar Mestry, Executive Head Chef, Hilton, Andrew Wilson, Executive Chef, Ashdown Hotel and Paul Lawman, Head of Food at HQ Theatres & Hospitality.
The final dishes from the ten young chefs, 6 boys and 4 girls, were displayed for parents, teachers and mentors to see while the Judges were making their final deliberations. The standard and variety of the dishes from the cooks aged 12 to 16 were of an extremely high standard and Carina Jones from Springboard, the organisation that runs Futurechefs, congratulated all ten contestants on their finished dishes and how well they had done with a new environment and equipment. Head Judge, Andrew, said he was particularly impressed with their passion for cooking and that they should all be proud of themselves and he would be happy to have each of them in his own kitchen.
Produced in Kent, organisers of the Kent Young Chef Award, were disappointed that neither of the Kent Young Chefs were announced winner. Stephanie commented, “Whilst neither of our cooks won today, they have grown in experience and it has made both of them more determined to return next year. We look forward to seeing them both at our 2019 Kent Young Chef competition in November”.
The standard at this Regional Final was extremely high and whilst we have had competitors go through to the National Final in previous years, this was both Cameron and Thomas’s first year of competing. This experience will give them an insight in to the level required for bigger competitions. Many of the young cooks that have taken part in Kent Young Chef, have gone on to successful careers in the catering and hospitality sector and we are delighted to have helped them on their way”.
Produced in Kent is a trade organisation dedicated to supporting and promoting food, drink, products and services in Kent. It provides vital business support, advice and sales opportunities to a diverse range of businesses that are the economic heart of Kent’s rural communities. It is a not for profit organisation working in partnership with Kent County Council and Hadlow College supporting the Kent Economy.
For more information about the Produced in Kent Young Chef Award
www.producedinkent.co.uk/kent-young-chef/ or email
stephanie.durling@producedinkent.co.uk
