SIX budding chefs cooked up a treat for the judges when they put their talents into the Rotary Young Chef of the Year competition.
It was hosted by Dearne Valley College at its Griffin restaurant in the Rockingham Centre, Wath-upon-Dearne on Tuesday.
Youngsters from Wath Comprehensive, Wath St Pius RC High and Swinton Community School were given the challenge of preparing, cooking and presenting a two course healthy eating meal for two for under a fiver.
“The judges were all amazed at the level of dishes the students had chosen, their presentation and enthusiasm for food,” said Bob Cusack, hospitality and catering tutor.
“It was the first time we’d hosted the competition and it went so well that we’ve been asked to host it again next year.”
Winner was Oliver Burkinshaw of Year 11 at Swinton Community School who has ambitions to be a top chef.
He served a large fat mushroom stuff with stilton and tomatoes followed by a warm chicken salad with a honey and mustard dressing, kiwi fruit and melon balls.
Other dishes prepared by the young chefs included smoked salmon quiche in a potato pastry with wasabi and lime dressing, summer pudding with creme fraiche, French onion soup, salmon fillets in tamari sauce with root ginger, garlic and spring onions on a bed of mixed leaves and treacle sponge with home-made custard.
“I’d be happy to have them all back as full-time students and I’m sure they have a good future in the industry if they want to pursue it. I’d like Oliver to come on to my course as a full-time student next year.”
Judges were Neville Cooke, head chef at the Brecon Hotel, Rotherham, college principal Sue Ransom, former headteacher Hazel Garrity and Trevor Womble of Rotherham Caterers.
