On the last Friday of term, seventeen Year 10 Food Preparation and Nutrition GCSE students took part in the school heat of Future Chef, a national competition run by Springboard, to create a hot main meal dish for two people for under £5.
Tamsin Bird, Morgan Canter, Krisztina Gerheth, Ashley Goodare, Charley Hughes, Sona Tomy, Joseph Rutter, Leah Parle, Laura Hurst, Amy Day-McDonnell, Katie Daniel, Gabriel Sawicki, Joshua Parrotte, Dylan Baylis, Jordan Toogood, Dean Raymond and Amelia Downward all rose to the challenge, creating tasty dishes to a very high standard.
There was a real “buzz” of excitement to the competition as the students had only an hour to cook their dish and then present it ready for judging.
Staff were impressed with the focus and dedication displayed by the students as they all worked in a professional manner to produce their dish on time and to demonstrate their skills to the judges. The final meals were judged on workmanship, creativity and presentation, composition, flavour and menu balance.
The standard was so high that the judges Rachel Lopez, Head of Hospitality and Catering at Weston College, Ms Prichard, Broadoak Headteacher, and Mrs Moth, Design and Technology Department Technician, found it hard to choose a winner!
Sadly only two students could go through to the next round. Amelia Downward was chosen for the skills she displayed making her delicate homemade pasta then shaping it into perfect tortellini, and Dylan Baylis for his appetizing locally sourced delicious Shepherd’s Pie served with freshly made bread.
Amelia and Dylan will now go on to the regional final to compete against winners from other local schools. As the competition progresses they will be challenged more as the tasks become increasingly demanding. This is a great achievement for them and the other students. If this is what they are producing just six weeks into their GCSE course we look forward to the future!
Many thanks to all the parents and guardians who supported the students in their preparation for the competition and to Mr Ross for the colourful photographs.