The Thomas Hardye School

Katie wins through to National Finals of Young Chef

 

Katie with Award


Last Saturday, Katie Platt in 11ST  travelled to Paignton in Devon to take part in the Regional final of the Rotary Yong chef competition, and won a place in the final!  She beat nine other students from around the south west to gain a place in the National final on April 16 in Lincoln.  Katie wowed the judges with her impressive and highly technical menu, as well as her calm, organised way of working, and strict attention to hygiene throughout. 

Her menu consisted of deep fried smoked salmon tortellini with a dill butter sauce to start, followed by roasted chicken supreme with a mushroom and herb butter with creamed Brussel sprouts,  potato rosti and crispy chicken skin.  Her dessert was apple tart tatin made with home-made puff pastry served with vanilla mascarpone.   All of this she cooked within two hours and for a budget of less than £15 – pretty amazing!

The judges were particularly impressed with the quality of her puff pastry, they said most chefs would struggle to produce such a good result in the time allowed.

Katie was over the moon to win, and many thanks go to Mark Vaughan of Weymouth for coaching Katie with the fine details of her menu.  Well done Katie, we are very proud of you!  We wish her lots of luck in the final.

Mrs Voss

Katie

Food

Food

Food

 

 

 

March 2016