YOUNG CHEF FINAL 2008 - April 08
Ashley Palmer-Watts, (The Fat Duck in Bray) and Colin Robson-Wright (The New Mill Restaurant) joined David Cavalier, food director of Charlton House, Mike Brown, Charlton House executive chef, and chefs from Baxter Storey, Novotel and Renaissance Hotels in judging the final of Young Chef 2008, which took place at Thames Valley University on Monday 3rd March 2008.
The competition was organised by Central Berkshire Education Business Partnership (CBEBP), and the final represented the culmination of several months of hard work, which saw 300 students compete in heats until the live cook-off.
The winners on the day were:
Key Stage 3 (11-14 Yrs old)
1st Place – Sophie Welch and Carla Minter from Denefield School
2nd Place – Florina Veseli and Leonora Smee from Cranford House School
3rd Place – Naomi Smith and Rebecca Hazell from Emmbrook School
Sophie and Carla cooked Denefield Chicken: chicken stuffed with goat’s cheese, followed by orange bread & butter pudding.
Key Stage 4/5 14-16yrs old
1st Place – Olivia Corbridge and Becky Norman from Abbey School
2nd Place – Josh Wimlett and Tom Clark from Denefield School
3rd Place – Wendy Oudemans and James Child from John Madejski Academy
Olivia and Becky cooked a 3-course meal, which began with chicken roulade, followed by Parmesan crusted lemon Sole. For dessert, they made baked ricotta with caramelised peaches.
David Cavalier, food director of Charlton House, said: “ We were all very impressed by the standards of cooking displayed on the day. The contract catering sector is still dogged by skills shortages. Encouraging chefs of the future has to be of long-term benefit to this industry. I am happy to invest my time and energy to help develop creative and practical food skills, and hopefully, encourage young people to consider a future career in contract catering. This year’s focus - on locally produced and seasonal foods - is a subject close to my heart, as I passionately believe that locally sourced, in-season ingredients are not only better for your health but also have less impact on the environment”.
Laura Stopforth of CBEBP, project manager of Young Chef 2008 said “The emphasis today is on developing culinary skills in a world of increasing dependence on convenience foods and developing a healthier attitude to the food we eat whilst supporting the work-related learning curriculum in financial literacy, as well as ICT and Food Technology. Because the students work in teams over a period of several months it also develops their team working, leadership and time management skills”
This is the fifth year in a row that independent staff caterer, Charlton House, has sponsored Young Chef. The Wyfold-based company holds 180 staff catering contracts nationwide and employs 1,900 people. Clients include Her Majesty’s Treasury, The National Assembly for Wales, and the corporate headquarters of BUPA, Sony (United Kingdom) Ltd and Network Rail. www.charltonhouse.co.uk
The participating schools in the final of Young Chef 2008 were: Abbey School, Cranford House, Denefield, Emmbrook, Highdown, John Madejski Academy, Luckley-Oakfield, Prospect, St Josephs Convent, Theale Green and Willink.
Sponsors:
Charlton House
3663
Baxter Storey
Continental Chefs Supplies
Waitrose
John Lewis
Novotel, Renaissance Hotels, L’Ortolan, The New Mill Restaurant
For more information on CBEBP, contact:
Laura Stopforth
Central Berkshire EBP
Building L016, The University of Reading,
London Road,
Reading,
RG1 5AQ
Telephone: 0118 933 8668
Mobile: 07780977624
Fax: 0118 987 4757
More information about CBEBP can be found at http://www.cbebp.org.uk
Central Berkshire Education Business Partnership is an organisation dedicated to developing young people's skills, knowledge and experience through partnership with business and the wider community. This is done through a wide variety of Enterprise activities, work experience, alternative curriculum programmes, Professional Development Placements for teachers and Special Needs into Employment courses.
"The emphasis today is on developing culinary skills in a world of increasing dependence on convenience foods and developing a healthier attitude to the food we eat whilst supporting the work-related learning curriculum in financial literacy, as well as ICT and Food Technology" |
 Olivia and becky - prize giving |