Christ The King Catholic High School

Cookery Competition Success

SPRINGBOARD CHEF COMPETITION

When the pupils begin the Food Technology GCSE in Year 10, we complete an in class competition, this was completed the week beginning Monday 28th September and Miss Owen and I were judges.

We then entered 3 pupils from each class (6 in total) into the Springboard Chef Competition (A National Competition) which took place in school on Tuesday 20th October. The pupils had to produce a main meal for two, for under £4 and which used local ingredients. Four external judges came in to judge the dishes; Jason Meath (Head chef at Scarisbrick Hotel), Mark (Head Chef at Dobbies) and two ladies from Springboard. The pupils who participated were:

Stephanie Daly, Thomas Hallsworth, Jordan Johnson, Faye Valentine, Matthew Stock and Philip Campbell

They all did really well under the pressure of having four judges in the room. The winner was Philip Campbell and before moving onto the next stage at Southport College, he was mentored by Mark (Head chef at Dobbies) and got to visit his kitchen and develop a dessert together. The second round took place on Monday 18th January 2010, it involved 4 other schools and Phil came second, he was only 1 mark behind the winner (who was also a Year 11 pupil).

His dish was  a main course of Teriyaki Salmon served with Rice and Stir Fry Vegetables and a dessert of Chinese Five Spice Chocolate Fondant with Cardamom Ice Cream and Lime and Ginger Tuille.  He has also been asked to go the Southport's Food and Drink Festival on the 12th May 2010 to complete some live demonstrations. What a fantastic achievement!

The three runners up from The Springboard competition: Stephanie Daly, Thomas Hallsworth and Faye Valentine, were entered into The Rotary Young Chef Competition (another National Competition). This took place at Southport College on 23rd November 2009. The pupils had to produce a main course and dessert for two, using healthy ingredients and sticking to a budget of £5.00. This is quite a difficult task, especially if they were using meat. The pupils were fantastic, even though they had to work in an unknown catering kitchen.

Tom Hallsworth performed really well and came joint runner up. His main was Trout with New Potatoes, Carrot Goujons in a Cream and Chive Sauce and for dessert, Oozing Chocolate Pudding. The judges said his dessert was "to die for."

This was a great opportunity for all involved to develop their culinary skills and will certainly help the pupils when they are completing their G.C.S.E, as they have now experienced work under pressure and being judged by professionals. My congratulations all round for all of the pupils who took part and my thanks to the Chefs Jason Meath and Mark as well as to Springboard.  I look forward to the competitions next year.....

Mrs Comer - Food Technology Teacher.