Tom Edwards cooked up a storm in the local heat of the Rotary Young Chef of the Year competition, held in the training kitchens at our King’s Lynn campus.
Tom is in year 10 at St Clements High School. He wowed judges with a wide range of developed culinary skills, on Tuesday 24 November 2015.
The Rotary Young Chef Competition is a well-established and successful competition organised and promoted by Rotary International in Great Britain and Ireland. It is a four-stage national competition to support and encourage development of cookery skills, open to all students in full time education between the ages of 11 and 17 on 31 August 2015.
The competition was judged by Les Philp, owner of Grants restaurant in Norfolk Street and Colin Rushmore who is now retired after spending many years running his own establishments in Norfolk. They both praised the work of the students and the commitment they have made to the competition in creating such quality dishes.
This year saw entrants from both the College of West Anglia and St Clements high school in Terrington St Clements.
Entrants were required to prepare a three course healthy meal comprising of a starter, main course and dessert for two people costing less than £15, within two hours.
Tom’s winning three course menu consisted of salmon and dill pate accompanied by toasted granary bread, chicken and leek pie with creamy colcannon mashed potato served with honey roasted root vegetables, and lemon cheesecake served with fresh strawberries.
Tom was presented with his certificate by Trinity Rotary Club of King’s Lynn President Jim Milne and representative Bert Cook. He will now head to the district round of the competition at Suffolk One Sixth Form College, Ipswich, on 27 February 2016.
Burt Cook said: “We are very pleased this year to have two school entrants from St Clements high school, as well as candidates from the college of West Anglia. Even on a local level this is a fantastic competition to support. If these young people make it through to the nationals, they will be judged by internationally known judges.
“The support given to this competition by the College of West Anglia’s catering department is so important and we are glad to be supporting and encouraging such thriving local culinary talent.”
The Trinity Rotary Club of King’s Lynn supports the competition and also sponsors the winner, supporting them to go to the district heat of the competition.
Marcus Lynes, 18, was presented with the Matthew Hunt Memorial Trophy for getting the highest score out of the college entrants. He is currently studying the level 3 diploma in professional cooking.
Jonathan Boyall, lecturer in catering and hospitality, said: “I’m thrilled at how the day went. We thoroughly enjoy supporting the Young Rotary Chef of the Year competition. It sets students up to succeed in their future careers and is a great experience for everyone involved.”
Tom Edwards cooked up a storm in the local heat of the Rotary Young Chef of the Year competition, held in the training kitchens at our King’s Lynn campus.
Tom is in year 10 at St Clements High School. He wowed judges with a wide range of developed culinary skills, on Tuesday 24 November 2015.
The Rotary Young Chef Competition is a well-established and successful competition organised and promoted by Rotary International in Great Britain and Ireland. It is a four-stage national competition to support and encourage development of cookery skills, open to all students in full time education between the ages of 11 and 17 on 31 August 2015.
The competition was judged by Les Philp, owner of Grants restaurant in Norfolk Street and Colin Rushmore who is now retired after spending many years running his own establishments in Norfolk. They both praised the work of the students and the commitment they have made to the competition in creating such quality dishes.
This year saw entrants from both the College of West Anglia and St Clements high school in Terrington St Clements.
Entrants were required to prepare a three course healthy meal comprising of a starter, main course and dessert for two people costing less than £15, within two hours.
Tom’s winning three course menu consisted of salmon and dill pate accompanied by toasted granary bread, chicken and leek pie with creamy colcannon mashed potato served with honey roasted root vegetables, and lemon cheesecake served with fresh strawberries.
Tom was presented with his certificate by Trinity Rotary Club of King’s Lynn President Jim Milne and representative Bert Cook. He will now head to the district round of the competition at Suffolk One Sixth Form College, Ipswich, on 27 February 2016.
Burt Cook said: “We are very pleased this year to have two school entrants from St Clements high school, as well as candidates from the college of West Anglia. Even on a local level this is a fantastic competition to support. If these young people make it through to the nationals, they will be judged by internationally known judges.
“The support given to this competition by the College of West Anglia’s catering department is so important and we are glad to be supporting and encouraging such thriving local culinary talent.”
The Trinity Rotary Club of King’s Lynn supports the competition and also sponsors the winner, supporting them to go to the district heat of the competition.
Marcus Lynes, 18, was presented with the Matthew Hunt Memorial Trophy for getting the highest score out of the college entrants. He is currently studying the level 3 diploma in professional cooking.
Jonathan Boyall, lecturer in catering and hospitality, said: “I’m thrilled at how the day went. We thoroughly enjoy supporting the Young Rotary Chef of the Year competition. It sets students up to succeed in their future careers and is a great experience for everyone involved.”