Rotary’s cooking up a treat
Judges praise ‘high standards’ after preliminary round of their young chefs competition
This was hosted at Pipers Corner School, in Great Kingshill, on Saturday, January 30.
In his adjudication, chief judge Adam Whitlock, of Gilbeys Restaurant in Old Amersham, praised the exceptionally high standard of the four young chefs in the cook-off.
The chefs were Matt Smith, 13, and Vandan Somani, 12, both from Dr Challoner’s Grammar School, and Imogen Scott, 16, and Chloe Ball,14, from Pipers Corner School.
For the contest, each chef was given £15 to spend on ingredients for a two course meal for two people. They were required in advance to provide a written menu with costings and a plan for their activities to a maximum of two hours.
A table presentation with cutlery, china and decoration would also form part of the assessment.
First prize went to Imogen Scott who cooked beetroot pancakes with goat’s cheese sauce, pan fried duck, celeriac and caramelised pear.
Second prize went to Chloe Ball who cooked fresh Thai fish cakes with chili sauce, Thai red curry with duck and basmati rice.
The runners up were Matt Smith and Vandan Somani.
Matt chose to cook paella with chicken, chorizo, mussels, prawns and squid and his dessert was a chocolate orange pudding.
a minted pea and goat’s cheese soup and a shrimp stir-fry.
Prizes and certificates were presented to all competitors by representatives of Amersham and Chesham Rotary Clubs, Derek Bryant and David Unwin respectively.
Both Imogen Scott and Chloe Ball will go forward to the district final, to be held at Hitchin College on March 12.
Any later progression would be to the regional final at Harlow College on April 9, and then to the National Rotary Young Chef Final, in Leicester.