Kitty, winner of the national final of the Young Chef 2018.
Seven cooking enthusiasts aged between 13 and 16 battled it out in the kitchens of the Abraham Darby Academy in the national final of Rotary Young Chef 2018.
Seven cooking enthusiasts aged between 13 and 16 battled it out in the kitchens of the Abraham Darby Academy in the national final of Rotary Young Chef 2018, but there could only be one winner.
The judges tasted dishes, examined the presentation and the methods used, and after much deliberation chose their champion.
Huge congratulations to Kitty Grosse, 15, sponsored by Fleet Rotary, who was named as the victor on Saturday 28th April in Telford.
The competition attracted nearly 3,000 entrants across Great Britain and Ireland, which is an indication of the skill and talent needed to get through to the national final.
Kitty is thrilled to have won, “I was so surprised to find out that I had won as I didn’t think I’d get to the finals to say the least!”
“I was filled with nerves but when I found my feet there was no holding me back. I am really proud of my panna cotta dessert.”
“I am thankful to Rotary in Fleet which has supported me all the way. I am planning to go into the food industry and winning this national competition has given me a real boost in confidence.”
“My friends at St Nicholas School are so happy for me but I think they just want me to make my panna cotta for them!”
The task for the young chefs is to cook a healthy three-course meal for two people, with a time limit of two hours and a modest budget.
Seems easy, but it becomes harder when put into action as each round gets increasingly intense.
The heat is off for Kitty now as she looks forward to enjoying her prize, a trip to Tuscany’s Toscana Saporita Cooking School, courtesy of sponsors Filippo Berio, “I am super excited about my trip to Italy and I look forward to learning some new recipes and meeting new people.”
Kitty will also enjoy a morning of truffle hunting and a little sightseeing of Pisa.
Kitty’s winning menu
To start: Smoked haddock and leek tartlet
For mains: Pork wrapped in bacon with a vermouth sauce served with gratin dauphinoise, Romanesco cauliflower and braised carrots.
Sweet treat: Rosewater panna cotta served with tuile biscuits
(Original article from RotaryGBI website. Photos by Anthony Beevor at District Final
)
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