ROTARY YOUNG CHEF
Young Chef Competition 2021/2022
On November 25th 2021, the Rotary Club of Norwich Young Chef Competition took place at the City Academy, Bluebell Road, Norwich. Seven students from the City Academy, CNS and Old Buckenham High School took part.
It was a very enjoyable morning & the budding young chefs showed great enthusiasm, concentration and maturity. The standard of the three course meals was very high, demonstrating excellent cooking skills and high levels of presentation.
The winner Lily, from the City Academy, received a £20 Jarrolds voucher and will attend the Rotary District Finals in February, in Bury St. Edmunds. Second place with a £15 voucher, was awarded to Isaac from CNS. Third place and a £10 voucher went to Seth at Old Buckenham High School.
The District judge, Peter Senior was very impressed with all the students and thought overall standards were slighter higher this year. The event was all the more enjoyable, after last year's event didn't take place due to the pandemic.
Young Chef Coordinator, Rita Douglas
On November 25th 2021, the Rotary Club of Norwich Young Chef Competition took place at the City Academy, Bluebell Road, Norwich. Seven students from the City Academy, CNS and Old Buckenham High School took part.
It was a very enjoyable morning & the budding young chefs showed great enthusiasm, concentration and maturity. The standard of the three course meals was very high, demonstrating excellent cooking skills and high levels of presentation.
The winner Lily, from the City Academy, received a £20 Jarrolds voucher and will attend the Rotary District Finals in February, in Bury St. Edmunds. Second place with a £15 voucher, was awarded to Isaac from CNS. Third place and a £10 voucher went to Seth at Old Buckenham High School.
The District judge, Peter Senior was very impressed with all the students and thought overall standards were slighter higher this year. The event was all the more enjoyable, after last year's event didn't take place due to the pandemic.
Young Chef Coordinator, Rita Douglas
Young Chef 2019/2020
We had eight entrants for this year's competition. The winner was Freddie Mills from Langley School
His menu was mozzarella sticks with garlic mayonnaise, Homemade pasta with mackerel followed by Portuguese custard tarts
We had eight entrants for this year's competition. The winner was Freddie Mills from Langley School
His menu was mozzarella sticks with garlic mayonnaise, Homemade pasta with mackerel followed by Portuguese custard tarts
The runner up was Pollyanna Hay from CNS who made Carrot and coriander soup, Chicken stir fry and a
lemon cheesecake. The winner of the dish of the day was Lily Kerrison from CNS with her profiteroles
lemon cheesecake. The winner of the dish of the day was Lily Kerrison from CNS with her profiteroles
Young Chef 2018/2019
This year's competition was held on Thursday 28th November at Wymondham College. This year, only three students entered, but the standard was very high. Each student had to produce a healthy, reasonably priced three course meal in two hours. Judging was staggered to judge each course within a serving time frame. Points were also awarded for presentation skills, good timing and hygienic working practices. This year's winner was Imogen Grimes from Wymondham College. Her meal was: Ricotta and mint ravioli followed by sticky lamb on bed of vegetables. Dessert was a frangipani tart.
Congratulations also to Charlotte Gribbon feom Wymondham and Maya Hall de Bueuno from Aylsham High.
Congratulations also to Charlotte Gribbon feom Wymondham and Maya Hall de Bueuno from Aylsham High.
Young Chef 2017/2018
We believe it is important to encourage and develop creativity in young people and that includes creativity in the kitchen. Cooking amongst young people is a growing interest and a valuable life skill. Schools seem to agree and the Rotary Young Chef competition goes from strength to strength each year producing some superb quality cooking from young people aged 11 to 17. Sponsored by Filippo Berio, contestants prepare and present a three course meal within a pre-set budget and time limit, which is judged by an expert panel. This four stage national competition aims to encourage development of cookery skills. Young people learn to:
- Cook a healthy meal
- Develop food presentation skills
- Consider food hygiene issues
- Develop organisational and planning skills
- Develop ability to cope in a demanding situation
This year's competition was held on Thursday 16th November at Wymondham College. Four students entered and once again, the standard was very high. Each student had to produce a healthy, reasonably priced three course meal in two hours. Judging was staggered to judge each course within a serving time frame. Points were also awarded for presentation skills, good timing and hygienic working practices. This year's winner was Amelia Rivett from Aylsham high. Her starter was wild mushroom and pumpkin soup, venison with pearl barley and peas and chocolate mousse
Winner - Amelia Rivett
Wild mushroom and pumpkin soup Venison with pearl barley and peas Chocolate mousse
This year's runner up was Jessica Subey from Wymondham college starter Arancini cod with pancetta and broccoli and chocolate bombe with warm coulis.
Runner up, Jessica Survey