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FOOD & DRINK / NEWS
Kent Young Chefs EYE THE FUTURE
Photographs © Matthew Walker
the Springboard, FutureChef, South East Regional Final at the Bromley College, Orpington Campus in their wonderful catering kitchens. Liam and Charlotte were among six young regional finalists battling for a place in the National Final taking place on Monday 27th March, hosted by Westminster Kingsway College. Organisers Springboard provide opportunities for young people to participate in the FutureChef’s programme and to also take part in a nationwide competition. Each year more than 8,000 young chefs take part.
J The competition finalists had
previously won school heats, followed by local finals. Liam, from Knole Academy, Sevenoaks, automatically qualified for the regional final, along with senior winner Kieran Jones, while Charlotte,
unior winner of the Kent Young Chef Award, Liam Banks, and Senior Kent Young Chef runner-up, Charlotte Fife, recently took part in
who attends Invicta Grammar School for Girls in Maidstone, was a runner-up at the Kent Young Chef competition back in November when she narrowly missed out to Kieran for the title with her duck with regional plums and an apple and honey glaze accompanied by handmade bread. The regional finalists had 90 minutes
to prepare and cook a hot main course and either a hot or cold dessert for two people with a budget of £10.
Charlotte, whose menu featured crab tortellini with lemon and chilli, served in a creamy tomato and garlic sauce, and a dessert of chocolate profiteroles with creme patisserie with passion fruit jam and passion fruit shards, impressed the judges with her dishes, winning the regional final and going on to represent her school and the county at the national final. Tony Blake, kff Commercial Manager who sponsor and judge the Kent Young Chef Award, organised by Produced in Kent, said: “As a business kff is extremely
proud to sponsor the Kent Young Chef Awards, it is a fantastic event that we will continue to support. On a personal note, it is an event I look forward to, and every year I am amazed by the level of talent these young chefs show and it gets harder to judge each time. “I would like to congratulate all of the participants and the winners of the competition and say thanks to the families who supported them. The platform gives young people a head start in their career at a time when good chefs are becoming harder to come by. It is also great for the local community to come together and celebrate the fantastic local produce that Kent has to offer.” Meanwhile Senior winner of the Kent
Young Chef Award, Kieran Jones, 15, was also crowned London Winner at the last of the Springboard Regional Finals impressing the judges at the competition, held at Lambeth College, with his main course of pan roasted haunch of venison, creamy mashed potato, buttered cavolo nero, wild mushrooms, broccoli and stilton puree with bordelaise sauce and dessert of an espresso creme brulee.
Kieran will be joining Charlotte to compete at the National Final.
The INDEX magazine
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