Winning dish of five-star quality – judges

A MAIN course that would not have looked out of place in a five-star restaurant won over the judges at this year’s Rotary Young Chef competition winner.

The winner of the local heat of the Rotary Young Chef competition was 14-year-old James Robinson, who attends Elizabeth College. He scored 41 out of 50, with the judges from the Guernsey Hospitality Association saying his main course of Atlantic cod with a caper sauce was of five-star restaurant quality. (Pictures by Sophie Rabey, 31807185)

The competition, held at the College of FE Coutanchez campus, returned after a three-year break and saw the work of seven budding cooks judged by members of the Guernsey Hospitality Association.

Duke of Richmond general manager Gareth Byrne said he was amazed at the quality of dishes produced by the group of 11- to 17-year-olds.

‘It’s been exciting to see their passion on a plate and good to see balanced healthy dishes.

‘I’ve been very impressed to see some of the techniques they used, especially at that age,’ said Mr Byrne.

Participants were given two hours to create a three course meal of their choice, using the commercial kitchen at the college’s campus, with the only stipulation being a £22 budget for ingredients.

First prize went to 14-year-old Elizabeth College student James Robinson, whose menu consisted of a spinach bisque, Atlantic cod with caper sauce, and a dessert of a cherry and citrus indulgence.

He has been into cooking for as long as he can remember, he said, after being introduced to it by his dad, and found the competition to be a step up from what he is used to in his kitchen.

‘I had prepared beforehand by cooking the dish at home but there were times today when it was very stressful,’ he said.

I had a mad dash at the end and I didn’t expect to win but I’m so happy I did.’

The judges scored his dishes 41 out of 50.

He added that he enjoyed being able to add a personal touch to his creations.

‘It tastes better if you cooked it yourself,’ he said.

Second place went to Christina Kennedy, aged 16, who scored just one mark fewer than the winner.(31807197)

Runner-up was 16-year-old Christina Kennedy, who is home-schooled and picked up her love for cooking from her mum, with whom she bakes regularly.

Her menu of mushrooms, salmon cakes, and a deconstructed rhubarb tart scored 40 points after the judges deliberated for nearly 45 minutes to pick between the two.

She found the competition demanding at times but was pleased to have taken part.

‘It did get stressful but I had a lot of fun.’

Similarly, Christina also enjoys putting her own twist on her dishes and said that to be her favourite part of cooking.

‘I love being artistic,’ she said.

After such a close call, the GHA has invited both James and Christina to spend a day in one of its kitchens to see if a career based around cooking would be something of interest.

All participants received a Grow Ltd cookbook and a certificate.

James will go on to compete in Hampshire next month in an attempt to qualify for the national finals in April or May, with all Rotary clubs across the UK having the opportunity to compete.

Pictures from the competition, pages 18 & 19