Nov 2012 Rotary Young Chef Competition hosted by Comberton Village College

Club President Elect Bob Sadler will present the Winners Certificate during school assembly 9am Thursday 20th December 2012.

Our Winner this Year is Charlie Sissens from Cottenham Village College. Her delicious menu, beautifully presented, included a starter of Sweet Potato and Carrot Soup with roasted croutons, a main course of Sea Bass with Tahini sauce served with Carrot and Onion seed salad and Saffron Rice and finished off with a dessert of Strawberries and Sable biscuits with an Orange and Lemon Syllabub.

The close Runner-up was Erin Carr from Comberton Village College who put together a very tasty and attractive meal of Goats Cheese Tartlet with Red onion marmalade, sun-blushed tomatoes with a balsamic glaze followed by a Supreme of Salmon with a Pine Nut and Herb crust served with crushed garlic and mint new potatoes, parsley buerre blanc and sauteed fine beans finishing with a Tangy Lemon Posset and Vanilla and Blueberry tuille basket.

The judges were very impressed by the standard of all the candidates and throughly enjoyed tasting all the wonderful dishes that were created, from scratch, on the day. Each competitor laid out their own table with cutlery, cloths, napkins, flowers and crockery carefully chosen to compliment their food. The organisers are really looking forward to the seeing the results of the next rounds of the competition.

The prize for the national winner is a fantastic trip to Tuscany by kind permission of Philipio Berio the Olive Oil producer.

Guidelines here

Applications from three  colleges in the Cambridge area were received and we hoped to have 7 contestants (under 18yr olds). Run by the Rotary Club of South Cambridge, this event took place at Comberton Village College, with the enthusiastic support of Ann Jones, Head of Food Technology.

On the day Cottenham Village College and Comberton Village College were represented.

Our eminent judges were :

Alan Darby - Lecturer in Catering (retired), from Cambridge Regional College.

Alf Curtis - Professional Head Chef from Jesus College, Cambridge.

The agenda will be as follows: -

1           1.00        Arrive

2           1.15        Preparation Time

3           1.45        Cooking Starts

4            3.45        Cooking Ends

5            4.15        Results and presentations

The club funds the costs of the food for the entrants and something toward travel expenses(up to