FutureChef School Heat
Posted: November 13th, 2013
On Tuesday 12th November 2013, we hosted the first FutureChef School Heat at Sir Thomas Boughey. FutureChef is a national competition for 12-16 year olds aimed at inspiring them to learn to cook. Ten students from Years 9 & 10 competed for the chance to represent the school at the Local Final at Stoke on Trent College. Firstly, we must congratulate all of the students who took part. Not only did they choose their dish to make, but they worked independently to organise and prepare their ingredients.
The students had one hour to prepare, cook and serve a main course meal for two people. They had a budget of £5.00. It was pleasing to see the use of fresh herbs and spices to create such flavoursome meals.
Miss Daragheh, Head of Food & Catering, said: “This is the first FutureChef competition we’ve entered at Sir Thomas Boughey. I was overwhelmed by the enthusiasm from a number of students who wanted to enter the competition. We have some very talented young chefs with great meal ideas. We worked through ideas together and I helped them to think about complementing ingredients.”
“We were extremely pleased with the presentation of the dishes. Peter Walters, Executive Chef from Keele University, joined us to help judge the competition. We would like to thank him for giving up his time and for helping to give feedback and support to our young chefs. It was so difficult to decide a winner. The judges deliberated for over 45 minutes discussing the dishes.”
Our three Runner’s Up were…
- Lewis Fernyhough who made a Chicken Ballotine on a bed of curried lentils.
- Ryan Machin made Lamb Kofta with Vegetable Cous Cous and Greek Yoghurt Dressing.
- James Lovatt made a Prawn Coconut Curry served with Rice.
There can only be one winner. The winner of the FutureChef School Heat goes through to represent the school at the Local Final in December.
William Axon from Year 9 is our School Heat winner. He cooked a Steak with a blue cheese Portabello mushroom, alongside a tower of chunky chips. He worked well under pressure, managed his time well and produced an excellent tasting dish.