Young Chef 2015 - Guernsey Final (27 November 2015)

This year the competition took place at The College of Further Education on Friday 27th November with contestants coming from a variety of schools.

Entrants were Chris Croft and Adam Le Ray from Les Beaucamps, Rachael Evans and Dan Smith from The Grammar School, Jacques Gallagher and Callum Quin from St Sampson’s School, Tabitha Carr and Morgan Wilkins from Blanchelande College, Chloe McGlaughlin and Shannon Le Leivre from Le Mare de Carteret School and Sasha Hope-Smith from St Anne’s School.  

GRYC 2015/2016 2        

Each contestant was given the challenge of cooking a 3-course healthy meal for two people in two hours costing less than £15 in total.

The contestants worked hard to develop their cooking and food presentation skills and considered healthy eating options whilst displaying their ability to work in a demanding environment.

Scores Were Based Upon:

Healthy choice of dishes (5%)
Planning (5%)
Costing (5%)
Range of skills used (15%)
Neatness of working area and hygiene (10%)
Wise use of time allowed (5%)
Presentation of table (5%)
Meal served at correct temperature (5%)
Taste and presentation of starter (15%)
Taste and presentation of main course (15%)
Taste and presentation of dessert (15%)

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Although all contestants did a wonderful job at creating a range of delicious courses, the overall winner on the day was Jacques Gallagher from St Sampson’s High School and the runner up was Shannon Le Leivre from La Mare De Carteret

Jacques’ menu included:

A starter of Thai spiced crab and Iceburg lettuce spring roll served with toasted cashew nuts and black sesame seeds with a soy and maple dressing.

A main of beer marinated sirloin steak served with scallion mash, French beans and parsnip crisps together with a café au lait sauce.

A desert of vanilla panna cotta with slow roasted plums in a honey and lemon thyme sauce.

“‘It is a great honour to be chosen as the competition winner and I am looking forward to representing the Island in the next round of the competition” Said Jacques.

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Other awards included:

Tastiest Dish – Tabitha Carr from Blanchlande College

Safety & Hygiene Award – Morgan Wilkins from Blanchlande College

Craft and Kitchen skill – Callum Quin from St Sampson’s High School

Co-op Best use of Local Produce prize – Chloe McGlaughlin from La Mare De Carteret 


Nathan Silk one of the event organisers from the Rotary Club of Guernsey said “All the students taking part excelled themselves today”. He went on to thank the sponsors without whose support we simply could not hold the competition.

Another organiser, Brian Acton added "The Rotary Club of Guernsey wish to thank the Channel Islands Co-operative Society Limited for their continued support of this competition which allows students of the Bailiwick to develop their culinary skills further"

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