RIBI Young Chef Competition

[28 Jan 2013]

Rotary International in Great Britain & Ireland believes it is highly important to encourage and develop creativity in young people, and this includes creativity in the kitchen. Cooking amongst young people is a growing interest and a valuable life skill. Schools seem to agree and hence the RIBI Young Chef competition, in association with Filippo Berio, moves forward from strength to strength each year producing some superb quality cooking from our young people aged from 11 to 17.

Locally on Saturday 19th January 2013 the Rotary Clubs of Holderness, Hull Paragon and Hull Kingston joined together with Hull College to run a Rotary Club Young Chef competition for schools in Hull and East Riding for the first time. The competition took place in the catering department at Hull College and was supported by Head of Curriculum for Catering, Bernard McCoy

The contestants prepared and presented their three course meals for judging by catering professionals Ian Sneddon and David Beckett.

All the contestants were well supported by parents and teachers who waited anxiously as the cooking proceeded. The contestants all produced wonderful and imaginative food with everyone achieving a high standard. All contestants were presented with a certificate to recognise their cooking achievements by District Governor Robin Mason.

After some knife edge judging 3 contestants were selected to receive prizes of £100, £50 and £25 respectively, donated by Hull and East Yorkshire Hospitality Association and presented by Paul Vinsen. These 3 young chefs will go on to represent the 3 rotary clubs at the District 1270 competition which will take place in Lincoln on 2nd February 2013.

 Charlotte Drury

Howden School

Kingsley Okra-Overton

Hessle High School

Harriet Walshaw

Sirius Academy

Menu

Salmon Fritters with Relish

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Pork & Mushroom Stack with Plum Sauce

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Almond & Rosewater Baklava with Strawberry & Rosewater sauce

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Melon Parma Ham & Homemade Wholemeal Bread

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Chicken Philly on a bed of buttered spinach

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Almond and Roast Nut Tart with Crème Fraiche Mandarins

 

Menu

Chilli & Garlic Potato with Cauliflower

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Coriander & Chickpea Burger with Coleslaw

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Chocolate Orange Cake with Raspberry Cream

 

Issued by Rtn Suzanne Davison ( Rotary Club of Holderness)