Young Chef Competition 2010
(held in conjunction with Folkestone, Hythe & District Hotel and Catering Association)In an expanded competition this year, thanks to the support of Daniel Sangiuseppe and the Folkestone & Hythe Hotel and Catering Association, the Folkestone Rotary Club held its Young Chef Award contest at both the Folkestone Academy, for more senior students, and South Kent College for a younger group. In all 21 youngsters took part.
Organiser Rotarian David Roseveare said Although the contestants were under a lot of pressure in the heat of the kitchens they remained remarkably calm. The resulting creations were of a very high standard making life difficult for the eminent judges, Paul Hagger of Paul’s Restaurant, Charles Larkin of the Marquis and Anne-Marie Jones of South Kent College. Hopefully, as a result of the 2 days a number of local young people will be encouraged to pursue their interest in cooking - possibly even to professional level.
The results were as follows:
Day 1: March 3rd held at the Folkestone Academy:
| Advanced Level | Intermediate Level | |
| Winner | Samita Thapa (Folkestone Academy) | Daniel White (South Kent College) |
| Runner-Up | Danielle Ubee (South Kent College) | Sam Byrne (Folkestone Academy) |
Day 2: March 4th held at South Kent College
| Key Stage 3 (11-13) | Key Stage 4 (14-16) | |
| Winner | Bradley Kilgarrif (Pent Valley) | Ryan Pullen (Pent Valley) |
| Runner-Up | Holly Ditchburn (Folkestone Academy) | Joseph Batchelor (Pent Valley) |
Other schools taking part were The Harvey Grammar School and Brockhill Park.
Winning/ Runner-up dishes:
SAMITA: Ballotine of Guinea fowl enriched with Spinach, Lemon and Ricotta. Served with Potato & Beetroot Gratin, masked with Sherry cream Sauce and finished with Duxelle Stuffed Cherry Tomatoes
DANIELLE: Grilled rosettesof lamb paloise with mint and garlic pomme puree
DANIEL: Baked trout with almonds, served with warm lentil salad and lemon and grilled rosettes
SAM: Pan fried fillet of pork set on a bed of braised savoy cabbage & ribbon carrots; served with black pudding, wedges of red onion and caramelized apple finished with a Dijon , cider and stilton sauce
BRADLEY: “ Chicken and Bacon Surprise”
HOLLY: Italian style stuffed chicken breast served with ratatouille and pan fried potatoes
RYAN: Chicken in orange sauce with mashed potatoes, asparagus and carrots
JOSEPH: Chilli crumbed chicken with baby vegetables around a rice nest
