A student from Pool Academy impressed judges recently after taking part in a top chef competition at Rick Stein’s Cookery School.
Max Wilton, Year 10, took part in the Cornwall finals of the Springboard’s FutureChef’s Chef of the Year 2018 competition last week.
Max was given an hour and a half to create his two course menu of scallops and a strawberry cheesecake tower.
He was in competition against six other finalists from across Cornwall in front of four judges. Max said he kept his cool and was awarded second place. This means he still has the chance to go to the finals, in London, if the Cornwall finals winner drops out.
Max said: “I am very happy with the results and the night went well.
“My parents were very proud of me.
“It was good to be in Rick Stein’s Cookery School kitchen. I had a plan and I worked to the plan. I was pretty relaxed.
“I didn’t do as well with the shortbread as I would have liked.
“We had to plate up the food for the judges to taste. I got to see them tasting my food but we had to keep our distance.
“The judges then went away and decided who would be the winner.
“I came second so it might not all be over yet. If someone pulls out, then I can go through to the finals. I just have to wait and see.
“It was a great experience and I would definitely recommend others to take part in the competition next year. I think I will enter more things like this in the future.”
Before the regional finals Max was mentored by Paul Stephens, Head Chef at Mullion Cove Hotel.
Sam Strana, teacher at Pool Academy, said: “Max did really well and came second. The competition was very tough. He is now on standby for the south west regionals.”
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