Ro­tary’s cook­ing up a treat

Judges praise ‘high stan­dards’ af­ter pre­lim­i­nary round of their young chefs com­pe­ti­tion

Buckinghamshire Advertiser - - NEWS -

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.

Vandan

cooked

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.

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