Round 2: January 23rd 2017
On Monday, two of Read School’s GCSE Food pupils took part in the second round of a culinary competition called ‘The Future Chef Award’. Whilst neither of them were chosen to go to the next round both pupils were great ambassadors for the school and impressed the judges.
This heat of the competition was held at Selby College and there were pupils from other schools taking part too; they were judged by industry standard chefs and had planned a two-course meal for two within a £7 budget. They were judged on their workmanship, flavour balance, nutrition and presentation. Celia Wu made Chinese braised pork ribs, and included making her own noodles; for dessert she served this with raspberry profiteroles. Evangeline Barnby made teriyaki turkey burgers with rice parcels followed by a Japanese dessert; strawberry Diafuku swirls. They presented a costing sheet and showed how their meal was nutritionally balanced as well and a time plan. They had an hour to prepare the main course and 30 mins for the dessert.
One of the judges from the Marriott Hotel in York gave them feedback afterwards and said that he could see the passion on the plate. He complimented them on their skill level, saying they were way beyond their years. He thought they showed excellent balance between courses and that their presentation was exceptional.
I was extremely proud to say that I was their teacher and the two girls were a real credit to the school.
The Year 10 Food preparation and nutrition class are taking part in another culinary competition called ‘The Golden Apron Award’ in a few weeks so watch this space!