Young chefs of Brookmans Park turn up the heat in national cooking competition
Kendra Addy's beetroot, shallot, and goats cheese tarte tatin. Picture: Dupree Creative - Credit: Dupree Creative
Aspiring young chefs from Chancellor’s School have been shortlisted to cook in the final of a national competition judged by celebrity chef Lesley Waters.
Grisha Chirayath's summer vegetable and pesto rose tart. Pictuer: Dupree Creative - Credit: Dupree Creative
The eight future Bourdains and Nigellas will take part in a cook-off in the Teflon Diamond Standard Awards on January 24 at the Waitrose Cookery School London, for a chance to win a prestigious chefs’ scholarship with the Royal Academy of Culinary Arts.
Pupils Kendra Addy, Grisha Chirayath, Neeve Dunsmuir, Milly Lloyd, Evie Lovett and Scarlett Reid are finalists in the Keen Young Cooks category for 12 to 16-year-olds, while Yasmin Bedford and Precious Onyeiwe have reached the final of the Aspiring Student Chef category for 16 to 18-year-olds.
On the pupils’ menu in the Masterchef-style competition are dishes such as a beetroot, shallot, and goats cheese tarte tatin; quail with parsnip puree, blackberry jus and savoy cabbage with pancetta; and spiced pheasant with roast pepper pappardelle.
Evie Lovett's roast butternut squash, spinach and mushroom lasagne. Picture: Dupree Creative - Credit: Dupree Creative
Head judge Lesley Waters said: “I shall be looking for the right attitude and passion for their subject.
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“Originality and basic skills are essential along with determination and flair.”
Yasmin Bedford's quail witth parsnip puree, blackberry jus and savoy cabbage with pancetta. Picture: Dupree Creative - Credit: Dupree Creative
Neeve Dunsmuir's pear and chocolate millefeuille. Picture: Dupree Creative - Credit: Dupree Creative
Scarlett Reid's quince tarte tatin - Credit: Dupree Creative
Milly Lloyd's pistachio nut and clementine cake. Picture: Dupree Creative - Credit: Dupree Creative
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