Our hospitality and catering students have produced mouth-watering main courses for a budget of just £5 in a bid to go through to the next round of a cookery competition. It is the first year that our students have entered the Springboard ‘Future Chef’ contest. They had to create a nutritious, balanced meal, served in two identical portions. Judges awarded points for the food’s preparation, presentation and taste, and two of the cohort will go through to the local heats of the competition in December.
DT teacher Mrs Chiremba said: ‘The competition is supported by celebrity chef Brian Turner and a range of catering companies. The students had to keep to a £5 budget and they had just one hour to produce their food. We have been preparing for this all term so they have been learning knife and preseentation skills. It is challenging to produce two portions for the price and marks were given for consistency, producing two plates of food that are attractively presented and look identical.’
The range of dishes included paella, chicken wrapped in bacon with mushroom risotto, home made fresh pasta and sauces, calzone and fajitas. Eight students took part in the competition. The ones that go through to the next round will have to do a similar challenge, but they will have a larger budget, allowing them to use more expensive ingredients. Students that make it through to the regional heats will be given chef’s whites and will have to cook more complex dishes before one person is selected to represent the area in the national final next year.