Young Chef Competition (Updated District Final)


The Rotary Club of Huddersfield approached the school for an entrant to the District Young Chef of the Year Competition. It was very difficult to choose 1 entrant due to the high level of practical skills shown by year 11 pupils in Food Technology, luckily we managed to claim 2 places. Sarah Milner and Amy Sidle were chosen by Mrs Roby and Miss Whitworth to enter the competition on Thursday 29th November 2012.


4��91L@�'^=Stage 1|closed}

The brief was to cook a healthy two course meal, for two people within a budget of £10 and a time constraint of 90 minutes for cooking. With a strict marking criteria the trained chefs observed how the students worked grading them for hygiene, safety, presentation, skills and then finally the overall taste of the product.

Sarah and Amy represented the school with excellence, competing against 18 other pupils from schools in West Yorkshire, they both rose to the challenge and worked competently and with confidence.

I am pleased to announce that Sarah won the competition overall and Amy won second place! Sarah will now compete in the regional final in Harrogate at Betty’s cookery school in January. Good Luck Sarah!

Here are the winning menus

Sarah Milner:
Steamed fillet of sea bass with a garlic confit and vanilla cream sauce
Hazelnut and raspberry meringue

Amy Sidle:
Pan fried sea bass on a pea puree, with roasted vine ripened tomatoes
Apple and raspberry stack with a sweet béchamel sauce

4��91L@�'^=District Finals Update}

Sarah Milner (year 11) will be joined by Mrs E Roby and George Webster (Huddersfield Rotary Club), she will have 2 hours to make a 3 course meal: Warm Roquefort cheesecake with oven roasted vine tomatoes, Steamed fillet of sea bass with garlic confit and vanilla cream sauce, Lavender mousse with hokey pokey and a blackberry sauce. It is the district final- the venue is Betty’s Cookery school Harrogate.

This competition aims to encourage young people to:
•    Develop cookery skills.
•    Develop food presentation skills.
•    Consider healthy eating options and food hygiene issues.
•    Prove their organisational and planning skills.
•    Prove their ability to cope in a demanding situation.

Entrants will be asked to prepare:
A 3-course healthy meal for 2 people (starter, main course and dessert) costing no more than £15.00,

Allocation of marks:

•    Healthy Choice of dishes
•    Planning
•    Costing
•    Range of skills used
•    Neatness of working area and hygiene
•    Wise use of time allowed
•    Meal served at correct temperature
•    Presentation of table (including flowers, cloth etc.)
•    Taste and presentation of starter
•    Taste and presentation of main course
•    Taste and presentation of dessert
5 points
5 points
5 points
15 points
10 points
5 points
5 points
5 points
15 points
15 points
15 points
4��91L@�'^=Results of District Finals}


Commiserations to Sarah, who didn't manage to get through to the next stage. It was a real high pressure environment with Sarah competing against 7 other schools from North and West Yorkshire. Sarah recieved a special mention for her 'Outstanding' dessert.

YC13 148


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