Aspiring cooks put their talents to the test when they took part in the first round of a top competition.
Students from Pool Academy stayed after school to create show-stopping dishes for the Springboard’s FutureChef’s Chef of the Year 2018 competition.
The first heats took place at school on October 18 and 19 from 3pm until 4.45pm. Students were asked to create a tasty, well presented, interesting main meal.
After an hour of chopping, kneading, boiling and baking Max, Year 10, and Aleks , Year 9, were selected as the two winners who will now go on to the next round.
Max cooked up homemade lasagne and garlic bread. Aleks made Salmon with lemon butter cream sauce. He said the hardest bit for him was getting the skin off the fish successfully.
A spectator commented that he looked very professional while cooking.
Tom, Year 9, also took part in the event and made Smoked Haddock on a bed of crushed potatoes, mushroom cream sauce and a side of unicorn carrots, kale and savoy cabbage.
Mrs Stana, Pool Academy teacher, said it was hard to judge the best cook as they all did so well.
She said: “The winners were Aleks and Max. Aleks cooked salmon and Max made lasagne. Max made his own bread and pasta, all within the hour.
“It was a close call. Everyone who took part in the competition were all really good. Judges found it almost impossible.
“I wish I could have put them all forward to the next round.”
There are four stages to the competition and the next round will be held at Camborne College on November 22 against youngsters from other schools in the area.
Stage three will see regional finalists cooking a two course meal for two. Then the finals will be hosted by Westminster Kingsway College, in London, judged by industry and celebrity chefs. During the finals people will be asked to cook three portions each of a two course meal including a hot main course and a hot or cold dessert.
Mrs Strana, teacher at Pool Academy, said: “The competition is a great way to boost your profile as a cook and if you reach the finals you could get to meet a top chef.
“It’s a lot of fun and offers great potential.
“This is a fantastic opportunity with some prestigious prizes.”