Last month our Catering students took part in the Rotary Chef of the Year competition. In pairs the students prepared, cooked and presented 3-course meals of their choosing to a panel of four judges. The panel included professional chefs Samuel Squires and Stephen Shore, as well as Swindon Rotary club members Chris Ockwell and Steve Davison. Judges had their work cut out tasting and judging over 60 different dishes.
Among some of the courses created was a starter of a velouté of artichokes with a burnt leek tuille, a main of Hunter’s chicken with BBQ pineapple and a dessert of deconstructed rhubarb and custard tart.
After the event we caught up with judge and Rotary Club member, Steve Davison. Here is what he had to say about the event:
‘I feel that the competition is very well attended and the standard is excellent. This is the 10th competition we have been involved with and we hope that they encourage and motivate students, giving them experience in cooking under pressure, particularly regarding time of the cooking and the presentation of the dishes.
We believe that cooking in a competitive environment helps students. Also, by presenting prizes to the top three teams it will give them encouragement to go on further with their chosen career.
From the Rotary Club’s point of view, we feel that competitions such as this will help contribute to the students’ careers. I feel that the students enjoy the competition so we hope to continue for as long as possible.’
All the students produced meals that channelled both skill and creativity, showcasing the talent they possess. Congratulations to winners Bradley and Sian and runner ups Jacob and Lewis, as well as Jack who was awarded for his hard work and development within his course.