A 13-YEAR-OLD Beaucamps High pupil has been crowned Rotary Club Young Chef of the Year.
Jacob Travers beat off competition from 11 other secondary school students to win the Mike Burbridge memorial trophy – even though he was the youngest taking part.
The Year 9 pupil (pictured) said the idea for his menu – smoked salmon terrine, balsamic chicken with spring onion mash and Caribbean pineapple dessert – came from a cookery lesson at school. ‘We had been learning how to put together a well-balanced meal,’ said Jacob.
He looks set to follow in the footsteps of his dad, who used to be a chef. ‘He has been giving me a few tips. It has been hard but it has been really good fun as well,’ he said.
The competition is now in its fourth year and head judge Stephen Scuffell said it had been the best yet.
‘If you walked in here, you wouldn’t believe the age of the people producing this food.
‘There is nothing here that you wouldn’t be happy with in a restaurant. There are chefs out there working for a living who are not as good as some of these kids,’ said the executive chef for the Moran chain of hotels in the UK.
Mr Scuffell was impressed by the standard in the first year but it had steadily improved.
‘You are lucky here that young people have such a good understanding of food. You are not overrun with fast food outlets, which is refreshing to see.’
He said this year several students had produced three consistently good courses.
‘The desserts in particular were fantastic,’ said Mr Scuffell.
Jack Craig of St Anne’s School in Alderney came runner-up and a new third place was awarded to Grammar School pupil Tom Honor.
Jacob and Jack will go on to the regional finals in the UK in February.
‘We have been very impressed this year with the food,’ said head of catering at the College of Further Education Steve Bacon.
Mr Scuffell was joined on the judging panel by environmental health officer Tobin Cook and Zoe Ash of the Guernsey Press.
Mr Cook said the standard had been consistently good.
‘It’s very impressive given that this has been over just six weeks. Some of the food was up to a professional standard and technically very difficult,’ he said.
As well as taste and presentation, judges marked students on their table decoration, time management and range of skills displayed.
Each had to create a three-course meal for two people for under £14.
Toby Falla of St Sampson’s High was awarded best dish for his locally-inspired coquille crab starter, complete with the claw from a chancre.
JP Hunnisett of Le Murier won a prize for best hygiene and Jack Craig got one for his knife skills.
‘It has been absolutely brilliant this year. The students have worked very calmly and supported each other,’ said Mr Bacon.
- The competition is sponsored by The Channel Islands Co-operative Society, Industrial & Leisure Clothing, which gave chef’s whites to all those taking part, and Healthspan.
Article posted on 27th November, 2009 - 2.29pm
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