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FutureChef
2006
Grand
Final
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Cooking
from a basket of Ingredients with a choice from either sea bass, a
loin of pork or quorn cubes and including pumpkin, puy lentils and
lychees, the Springboard FutureChef 2006 Grand Final competitors
cooked off to set a remarkable standard at Friday's final event.
Over 250
guests attended the final of the national competition at Westminster
Kingsway College in London, eager to see the upcoming talent of the
culinary world in action and to applaud the eventual winner. 5871
students from 581 schools across the country had participated to find
the cream of aspiring young chefs, with these 11 Grand finalists
vying for this coveted title..
South East
England finalist, Michael Duff, 14, from Oxted School, wrested the
FutureChef title with an outstanding performance on the day, cooking
a main course of Pan-fried sea bass served with bacon, leeks, crisped
beetroot and a soy mushrooms sauce, followed by a tagliatelle of
bitter-sweet orange pancakes served with a hot dark chocolate sauce
dessert, and earning praise from the judging panel:
Brian Turner
CBE, Chairman of FutureChef, was joined on the judging panel by
Angela Hartnett (The Connaught); David Mulcahy (Compass Group);
Philip Howard (The Square); Omero Galluci (Compass Group); Steve
Munkley (Royal Garden Hotel); John Retallick (Gourmet Classics) and
Matt Owens (Circadia)
This year, for
the first time, the winner's school will have the benefit of a whole
day visit from a group of top celebrity chefs, and will include
demonstrations, tastings and a question and answer session, courtesy
of FutureChef Chairman, Brian Turner CBE, plus £300 worth of
catering equipment vouchers, courtesy of Bunzl. All finalists
received a personalised embroidered chef's jacket and apparel from
Johnson's Stalbridge Linen, a kitchen appliance courtesy of Kenwood,
a library of cookery books from Quadrille Publishers, a special
commemorative plate from Steelite International, a year's
subscription to Caterer & Hotelkeeper magazine. Medals, courtesy
of the Craft Guild of Chefs and a goody bag, stuffed full of delights
from the Meat and Livestock commission. |
