FINAL EIGHT YOUNG CHEFS ANNOUNCED FOR THE 2016 COMPETITION
24th October 2016
The first stage of the Kent Young Chef Award judging took place on Friday 21st October when the panel of judges assembled to decide the eight finalists. The competition, organised by Produced in Kent, is open to young people aged 11 to 16.
All the 2016 entrants applied through their schools and had to write and submit an original, innovative main dish recipe. A shortlist of 24 Senior and 17 Junior entries were selected to be judged by a panel led by celebrity Chef, Richard Phillips, who has been involved with the award since its inception. The group met at his Gastro-pub in Hollingbourne, The Windmill, due to another engagement, Richard was unable to attend the first stage judging, but left it in the capable hands of returning judges; Graham Garrett from the West House, Biddenden, Ewan Simpson from Rowhill Grange, Swanley and Tony Blake, Commercial Manager from kff.
Stephanie Durling, organiser from Produced in Kent said, “Each year we contact all the secondary schools in Kent and normally have a really good response. This year we have seen a wider range of schools submitting entries. This is very encouraging and the increase suggests that more Kent schools are supporting and encouraging pupils to cook, create recipes, look at seasonality and think about local produce. This was the aim for the competition, which is now in its eighth year, and I can confirm that this year the standard of entries was outstanding.”
After reading through the Junior entries, Tony Blake from kff noted that the young chefs aged between 11 and 13 had given the three judges a difficult job. He said, “The level of expertise in many of the entries was impressive. The ingredients included; duck, sea bass, trout, lamb and salmon, which are all difficult to cook if not executed properly. We look for seasonality, originality, technical ability in the method and how the ingredients will work together to make a complete dish”.
The finalists for the junior title, all aged 13, include; Ben Masters from Skinner’s School, who will be making a boar brioche burger served with beetroot chips and onion chutney. On his entry form Ben stated that he has been cooking from the age of seven and enjoyed using local produce, some of which he grows at home. Also chosen as finalists are Liam Banks and Tyler Smith from Knole Academy in Sevenoaks, a first time for the school and these entrants.
Tyler’s dish will be pumpkin ravioli, parmesan crisps and a pumpkin puree. Liam will be cooking Kentish Lamb served on a bed of pan fried sweet potato, roasted tomato and parsnip crisps.
The final junior entrant is Olivia Lowe from Maidstone Girls Grammar School, who impressed the judges with her simple trout and watercress tartlets.
Graham Garrett said “All the judges were intrigued by Oliva’s dish. Whilst it seems simple to make your own pastry and cook the fish and filling perfectly, it is technically very difficult. We are looking forward to tasting all the final dishes and all four of the Junior finalists have indicated that they would like a future in the industry, which is very encouraging”.
Stephanie Durling, organiser from Produced in Kent said, ‘we are delighted that the judges take the time to scrutinise the recipes, check for Kent ingredients, look at the technicality of the dish, discuss the merits and make the difficult decision of finding four junior and four senior finalists as well as a reserve for each category”.
The four finalists in the senior category are all from different schools across the county with one finalist selected having participated in both the Junior and Senior competition in the past.
This will be Kieran Jones second time in the Senior category narrowly missing out last year to winner Lillie Matthews. Kieran attends, Homewood School in Tenterden and this year his dish this year will be herb crusted lamb with a paneed lamb bonbon, red wine jus and fondant potato. The judges were immediately impressed with the recipe and look forward to tasting the finished plate of food.
Kieran said “I intend to be a Chef when I leave school and want as much experience and guidance as I can get. I have taken on board feedback and advice from the judges over the past few years and my confidence has improved greatly”.
Josh Adams, who goes to Hayesbrook School in Tonbridge, is new to the competition and will be cooking duck with savoy cabbage and bacon lardons. The second duck dish in the senior section will be cooked by Charlotte Ann Fife from Invicta Grammar School, Maidstone. She will be cooking seasonal duck with local plums and a apple and honey glaze. Charlotte is passionate about cooking and regularly showcases her dishes via social media. She said, “To win Kent Young Chef would make me feel as if my skills, passion and enthusiasm had been recognised and appreciated. I would be over the moon”.
Another new finalist this year is Ben Fuller aged 15. Ben attends The Archbishop’s School in Canterbury and will be cooking a complex dish of parma ham wrapped venison loin, bacon and chive mash, pickled shallot, parsnip puree, charcoal salsify and blackberry jus.
All the judges are looking forward to tasting the final eight dishes on Wednesday 16th November at Mid Kent College, Tonbridge Road, Maidstone when the best two chefs in the Junior and Senior age groups will be awarded the prestigious Kent Young Chef 2016 title. Competition sponsors; HiT Training, kff, Rowhill Grange, CCS and Aford Awards will be at the Cook Off to support the young chefs, with special thanks going to CCS for providing all the finalists with Chefs Jackets.
Stephanie Durling said, “The standard of entries this year gave the judges a very difficult job and there were some brilliant candidates who did not make the ‘Live Cook Off’ this year. The fact that all the finalist are looking to pursue a career in catering is fantastic and that so many schools in Kent now support this career path is great news.”
The winner of the Junior and Senior titles will be announced following the ‘Live Cook Off’ on 16th November.
