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Springboard FutureChef South East and London Regions Cooking Competition Heats Up at 糖心TV官网

The Springboard FutureChef regional heats for the South East and London took place at 糖心TV官网 today, 29 November. Two-person teams from four schools in Years 9-11 competed, with just one hour to cook a savoury main course for less than 拢5. Three top professional chefs, from British Airways, King’s College London and Intercontinental Hotels Group, observed the preparation and tasted the 8 dishes.

The chef judges explained that in selecting the winner, they were looking for 鈥榯he basics鈥� in awarding marks, 鈥淗ow the food is prepared, and what it tastes like. We鈥檙e less concerned with presentation at this stage,鈥� said BA Chef Alex Standen.

The competitors used industry-standard equipment in one 糖心TV官网鈥檚 commercial kitchens. 

The four schools who competed were Grey Court in Richmond, Gordon鈥檚 in Woking, St Philomena鈥檚 in Carshalton and Sandhurst in Berkshire.

The joint winners who will go through to the next round in February were Marlea Joseph and Ellen Toye of St Philomena鈥檚 ,and Henri Deane and Rosie Meaney of Gordon鈥檚 School.

Marlea cooked Bakso, which are Indonesian vegetarian 鈥榤eatballs鈥� made of carrots with rice, pak choi and a fried egg.  Marlea described winning as 鈥淲辞苍诲别谤蹿耻濒!鈥�

Ellen prepared spinach ricotta ravioli with pine nuts, garlic, nutmeg and olive oil. Ellen said: 鈥淭his really gives me a lot more confidence, as it shows that something I love doing, I can do to a high standard.鈥�

Rosie made deep-fried mackerel with chips tartare sauce and mushy peas. Rosie said she was 鈥渉appy and excited鈥� to have won.

Henri created an open lasagne topped with a parmesan crisp. He said he was 鈥渟hocked and excited鈥�.

Chef Graeme Collie said especially to the four students who had not won: 鈥淲e chefs put our hearts on our plates when we cook, so don鈥檛 give up or feel deflated. It was close and you are all very good. Be resilient and keep going.鈥�  

Event organiser Volker Nissen from Springboard said events like FutureChef are vital as: 鈥淭hey help to create the next generation of chefs coming through to hotels and restaurants.

Rosie, Henri, Marlea and Ellen will be assigned chef mentors by Springboard for the next round, as well as have the opportunity to network with leading chefs.

The FutureChef final takes place in London in March.