Josh Haycock, 16, from Hunstanton is set to compete in the district final of the Rotary Young Chef competition 2017, after wowing judges at the area heats on Tuesday 24 January.
The heat was on in the training kitchens at the College of West Anglia (CWA) as five young chefs took to their cooking stations to produce a two-course offering for local judges; Trevor Clarke from The Rathskeller and Lucy Golding from Market Bistro. Each chef had to prepare a menu for two people, consisting of a main course and dessert, which did not exceed a maximum cost of £10.
The five hopeful contestants were Lucie Fenn, Casey Hunsden from Springwood High School, and Josh Hancock, Jemma Couzens and Tommy Pearce from CWA. For many of them, this was their first competitive competition and for some, a first glimpse at a professional kitchen.
John Thorpe, from the Trinity Rotary Club in King’s Lynn, said: “I have been organising competitions like this for many years and thoroughly enjoy running this particular competition in West Norfolk. This is a chance for young local talent to shine in front of respected local chefs, with many getting work experience off the back of the competition. I wish Josh all the best in the district final, next month. After today’s offering I think he stands a good chance.”
Josh has only ever entered two competitions in the past - both in January 2017 and since starting on the catering and hospitality course at the college - so this is a big achievement for him. His main course consisted of roasted pork belly with cider-cooked fondant potatoes, black pudding and a red wine reduction. This was followed by an eye-catching deconstructed lemon meringue pie, intricately positioned on the plate. He said: “This has been a great experience for me and a confidence boost, too. I’m really looking forward to the next round and am excited to get to work on my menu.”
Josh will now go forward to compete at Suffolk One College, in Ipswich, on Saturday 25 February, 2017. He will have to produce a three-course meal at a cost of £15 or less.
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Josh wins area final of Rotary Young Chef
Josh Haycock, 16, from Hunstanton is set to compete in the district final of the Rotary Young Chef competition 2017, after wowing judges at the area heats on Tuesday 24 January.
The heat was on in the training kitchens at the College of West Anglia (CWA) as five young chefs took to their cooking stations to produce a two-course offering for local judges; Trevor Clarke from The Rathskeller and Lucy Golding from Market Bistro. Each chef had to prepare a menu for two people, consisting of a main course and dessert, which did not exceed a maximum cost of £10.
The five hopeful contestants were Lucie Fenn, Casey Hunsden from Springwood High School, and Josh Hancock, Jemma Couzens and Tommy Pearce from CWA. For many of them, this was their first competitive competition and for some, a first glimpse at a professional kitchen.
John Thorpe, from the Trinity Rotary Club in King’s Lynn, said: “I have been organising competitions like this for many years and thoroughly enjoy running this particular competition in West Norfolk. This is a chance for young local talent to shine in front of respected local chefs, with many getting work experience off the back of the competition. I wish Josh all the best in the district final, next month. After today’s offering I think he stands a good chance.”
Josh has only ever entered two competitions in the past - both in January 2017 and since starting on the catering and hospitality course at the college - so this is a big achievement for him. His main course consisted of roasted pork belly with cider-cooked fondant potatoes, black pudding and a red wine reduction. This was followed by an eye-catching deconstructed lemon meringue pie, intricately positioned on the plate. He said: “This has been a great experience for me and a confidence boost, too. I’m really looking forward to the next round and am excited to get to work on my menu.”
Josh will now go forward to compete at Suffolk One College, in Ipswich, on Saturday 25 February, 2017. He will have to produce a three-course meal at a cost of £15 or less.
[gallery grids="News" image_size="large" tiles="true" ids="12735,12736,12737,12738,12739,12740,12741"]