Students took part in a competition at Sussex Downs College to become the Eastbourne candidate for a chance of becoming Young Chef of the Year.
The catering and hospitality department at the college was asked by the Rotary Club of Eastbourne Beachy Head to host a competition in order to find the student who will go forward to represent the town in the national Rotary Young Chef of the Year Competition.
Christina Cavallari, curriculum leader for catering and hospitality, approached secondary schools and contenders were put forward from Cavendish, Willingdon Community School and Sussex Downs College.
The students were required to devise a three course menu for two people within a budget of £15, calculating the costs of their ingredients and designing a schedule to prepare and serve the meal within two hours.
The competition had three distinguished chefs as judges; Ken Ellis, head chef for catering and hospitality at Sussex Downs College and 2015 UK Craft Guild of Chefs’ finalist chef leturer; executive chef Keith Mitchell from The Grand Hotel and executive chef Julian Wilson from the Glyndebourne Opera House.
The judges scrutinised the students throughout the two hours, evaluating their costing, planning, neatness of working area and hygiene, healthy choice, taste and presentation of their dishes.
The winning candidate was 16-year-old Jacob Cranch from Sussex Downs College, while 13-year-old Freya Sundby from Cavendish School was a very close runner up with only two points between them.
Jacob will now continue to the district heats in Maidstone.
Christina Cavallari said, “It was a great day and all of the contenders should feel extremely proud of their hard work and effort.
“I would like to thank all Rotary Club members for their support and all of us at Sussex Downs College look forward to continuing this valuable experience for students across Eastbourne in 2017.”
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