Nov 2013 Rotary Young Chef - first heat 2013 - 2014

Jasmine has since had further success in the European Deaf Swimming Champioships in Russia :

see report here.

We would like to warmly congratulate our Winner - Jasmine Seamarks and RunnerUp - Ryan Thornton.  Well done to all our contestants for the high standard they achieved !

Presentations to the Winner and Runner-Up to be at Cottenham Village College - time and date tbc.

Young Chef District Final is at 9.15am Ipswich One College Sat 8th March 2014.

(If numbers are high then a Cook-off will be arranged - 1 Feb 2014)

The National Finals this year will be in Scotland - Dundee and Angus College, Dundee.

Five entrants successfully applied to the competition this year and standards of presentation and skill were very high. Despite slightly temperamental extractor fans the professional gas ovens and stainless steel workstations provided an ideal cooking environment for our aspiring young chefs from Cottenham Village College and Impington Village College. The menus and place settings chosen complemented each other beautifully and the judges found it hard to decide how to mark each meal.

Our grateful thanks go to this year's host venue - Cottenham Village College, Cambridge CB24 8UA and our two experienced Judges - Alan Darby and Alf Curtis - for their time and enthusiasm for the competition.

            AGENDA

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

Each year Rotary in Britain and Ireland (Rotary GB&I) run a competition aiming to support young people who have an interest in catering and to promote high standards. This is the club heat with winners going on to District, Regional and National finals.

Each candidate receives, before the day, clear information about the timing of the day, meal requirements and the budget they have to work with. The Judges give points for every aspect of the meals including planning, preparation, ways of working, flavour and quality of presentation of the food and table setting including the paper menu.

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