A budding chef from Pool Academy has taken part in a regional cooking competition at Cornwall College.
Max Wilton, Year 10, was selected to take part in a heat of the South West Chef of the Year competition at Cornwall College last week.
He was given an hour and a half to cook his chosen dish of Prawn and Scallops with a pea puree and a Hog’s Pudding puree.
He managed to complete his menu within the time given and even had 10 minutes to spare.
Max said: “It was a good experience and I was given a certificate for taking part.
“I will definitely enter more cooking competitions when they crop up.”
He recently went to Baker Toms to carry out work experience in the company’s kitchens.
He said: “It was really good. I helped to make some pastries and some cakes as well. I also got to eat some too.
“I would go back and work there again, it was completely different to working in a kitchen like the one in Cornwall College.”
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.