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Rotary Young Chef 2009
The heat was on as 10 Mini Master Chefs battled it out to
become Kent & East Sussex Rotary Young Chef 2009, in the district finals
competition held at Canterbury College on Saturday.
The young finalists’ who ranged from 11-17 years in age, are all winners in their own right, having competed in house for their places in the finals from Schools and Colleges from across the District. The competition was fierce as the students had two hours to cook a three course meal, designed from their own menu and based on a tight budget of £12. However the competition was not just judged on taste alone. The marking began, as the clock struck ten, by Chef and Restaurateur Damon Dalmedo, from the Barn in Rainham and Tina Oughton, from Eligo Fine Dining & Hospitality.
The judges had eleven categories to mark the students from, which included healthy choices, planning and hygiene along with presentation and taste. The results were extremely close, with Tom Childs (16) from Broadstairs taking first place, closely followed by Lewis Jackson (16) from the Isle of Sheppey. Damon said “their organisation was so good, with excellent attention to detail and they were very confident”. For Tina “it was all about seeing young talent and the skill they have and how they are going to go into the industry; all that talent could go anywhere” she said.
This is the second year that Rotary Clubs across the UK have sponsored young chefs to take up the culinary challenge. Nigel Stratten from Tonbridge Rotary club who organised this part of the competition was very impressed by “how good it all looked, and the very high standard”, remarking that he would love to have their culinary skills.
The finalists will now go on to compete in the Regional finals, to be held at Canterbury College on the 7th March 2009.
The young finalists’ who ranged from 11-17 years in age, are all winners in their own right, having competed in house for their places in the finals from Schools and Colleges from across the District. The competition was fierce as the students had two hours to cook a three course meal, designed from their own menu and based on a tight budget of £12. However the competition was not just judged on taste alone. The marking began, as the clock struck ten, by Chef and Restaurateur Damon Dalmedo, from the Barn in Rainham and Tina Oughton, from Eligo Fine Dining & Hospitality.
The judges had eleven categories to mark the students from, which included healthy choices, planning and hygiene along with presentation and taste. The results were extremely close, with Tom Childs (16) from Broadstairs taking first place, closely followed by Lewis Jackson (16) from the Isle of Sheppey. Damon said “their organisation was so good, with excellent attention to detail and they were very confident”. For Tina “it was all about seeing young talent and the skill they have and how they are going to go into the industry; all that talent could go anywhere” she said.
This is the second year that Rotary Clubs across the UK have sponsored young chefs to take up the culinary challenge. Nigel Stratten from Tonbridge Rotary club who organised this part of the competition was very impressed by “how good it all looked, and the very high standard”, remarking that he would love to have their culinary skills.
The finalists will now go on to compete in the Regional finals, to be held at Canterbury College on the 7th March 2009.
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