Young Chefs Create ‘Masterchef’ Meals.

Ten eager young cooks from Year 9 in Brimsham Green School took part in the finals of the annual Young Chef Competition, organised by the Rotary Club of Chipping Sodbury.

 Their task was to create a main meal and dessert that promoted healthy eating, that could be sold in a themed restaurant of their choice and contained at least one portion of the ‘5 a day’. All to be done within 1 hour 30 minutes

Their cooking was assessed by a highly experienced panel of judges consisting of Ann Murray (Coooking4), Jane Grafton (Cookery School Manager Hobbs House) and Jonathan Jones (JJ Sports Catering).

“I’ve been involved with this competition for a number of years and I have to say that I’m hugely impressed by the standard of Food Technology teaching in local schools”, said Ann Murray.

“Healthy eating is something I’m passionate about, but for the competition I’m also going to be looking for taste, style, presentation and flair”

In the event, the judges were not disappointed, as they discovered ten meals that would have graced Masterchef.

Food Preparation and Nutrition teacher at Brimsham Green School Adam Mills commented, “I’ve been taken aback by the quality of their work for this competition. I’m glad I’m not one of the judges.”

First Prize went to William Sell for his meal of Pan Fried Salmon with Asparagus on a bed of Couscous, and a dessert of Deconstructed Strawberry Cheesecake with Pink Peppercorn Crunch. William received £25 plus half-day courses at both Cooking4 and Hobbs House.

Certificates and prizes were handed out by the Rotary Club’s vice President Richard Little. Second Prize went to Alice Prottey for her Bread based Pizza and fruit tarts. Alice received a half-day course at Cooking4 and Richard congratulated the students and judges.

“With these prizes, I’m sure that the winners are going to be able to build on their already considerable knowledge”, said Richard Little.