Young Chefs Cook up a Storm

The first round of the Young Chef competition was held at Llantwit Major Comprehensive School on Thursday the 20th January 2020.  Whilst there were fewer entrants this year compared with previous years the standard was just as high.  The competition required the young chefs to prepare, in two hours, a healthy three course meal comprising starter, main and dessert courses for two people costing less than £20. 

This year saw a  mixed group with ages ranging from14 to 15 years of age. The table layout and food presentation by all the contestants was excellent. The menus prepared by the young chefs were varied, mouth-watering and challenging.  The judge this year was Daniel Wheadon of Chartwells Independent who provide Catering Services to Atlantic College. Daniel was very impressed by the standard produced by all the young contestants and found it difficult to decide on a winner. After much deliberation Rosie King was declared the winner with Amelie Deere a close runner up;  Dylan Howe, Sophia Meakin and Liam Nicholls were highly commended for their efforts. The winning menu started with Tuscan Bean Soup followed by Mushroom Stroganoff with Rice and Plaited Bread and finished with a Lemon Posset with Almond Shortbread and Raspberry Coulis.

The Chefs’ teacher, Rachel Newbrook considered the competition a good way for budding chefs to show case their talents and creative flare and she was delighted that they all produced excellent fare in what was a challenging time limit.  She was very proud of them all. 

Rotarian Rae Morgan thanked the young chefs, their teacher Rachel Newbrook and the judge Daniel for all the hard work done in preparation for the competition and wished the young chefs the best of good fortune for the future.  The Club is indebted  to Mr Ian Hunt of FILCO for his continued support of this Competition.

The Young Chef Competition is one of many well established and successful competitions promoted by Rotary International in Britain and Ireland (Rotary GB&I) and is open to students in full time education between 11 and 17 years of age. It is a four-stage National competition designed to support and encourage the development of cookery skills.