A Pool Academy student will be donning his chef hat again after being selected to take part in a regional competition.
Max Wilton, Year 10, is due to take part in the first heat of the South West Chef of the Year competition at Cornwall College on July 5.
He sent judges his menu of Scallops with a pea puree and a Hog’s Pudding puree. They were so impressed with the menu that they invited him to come and cook it. If he passes this first heat he could be offered a spot in the finals in London later in the year.
He said: “I found out I was picked to take part on Monday. I entered my recipe for scallops. Depending on how well I do I could get through to the regional competition and have a chance to cook in London.”
Max took part in the Cornwall finals of the Springboard’s FutureChef’s Chef of the Year 2018 competition in February this year and narrowly missed the top spot after coming second.
He said he feels more confident about this latest competition.
“I feel a lot more relaxed this time round,” he said. “I will have an hour and a half to cook the main course so I have plenty of time.
“I have taken on board what the judges told me in the last competition to help me improve.
“I have been practising a lot on the weekends.”
The overall winner will be offered work experience with David Everitt-Matthias, a two Michelin star chef, in Le Champignon Sauvage Kitchen in Cheltenham.