Young Chef Competition

Preparation begins

The heat was on for professional cookery students at Swindon College last week as their culinary skills were put to the test in the final heat of the annual Rotary Chef of The Year competition.

Held at the College’s own state of the art facilities – including a newly refurbished catering kitchen and on-site restaurant, students worked in teams of four to create a three course fine dining menu for under £15.

The coveted judging panel was made up of representatives from sponsors, the Rotary Club of Swindon Thamesdown, Development Chef Steve Shore from Arthur David (who kindly supplied fruit and vegetables for the competition), and Head Chef Kevin Chandler from Rick Stein in Marlborough.

Rotary Club President John Short was impressed by the quality of the student’s work.

‘’The standard of the dishes this year has been outstanding.’’ said John. ‘’Education and training is vitally important for young people entering what is a very competitive workplace; but the teaching and facilities on offer here at Swindon College are exceptional.’’

After much deliberation the judging panel awarded 1st prize to Level 2 Professional Cookery students Amie Milne, Amber Little, Neva Jones and Kieran Harry, with 2nd place going to Level 3 students Marianne Aurelio, Kyle Goodchild, Josh Headland and Matthew Whitlock.

Both teams received a set of engraved knives and a selection of vouchers.

‘’I’m immensely proud of each and every one of the students who took part in this years’ competition’’

said Swindon College Lecturer in Hospitality Sian Vockins.

‘’The opportunity to cook for an esteemed panel of judges puts them under real pressure – but they’ve performed really well and wowed the panel with what they produced.’’

For more information on Swindon College or to apply now to start this September 2017 visit swindon.ac.uk or call (01793) 491 591.

  • Preparation begins