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Curriculum: Rotary Young Chef

On Tuesday 9th October, Truro Rotary came into school to host the first round of the Young Chef competition. 12 students from years 7-9 took part, with each student having carefully chosen 2 complimentary courses and practised these at home in the weeks running up to the event.

Matthew had chosen an American menu of chicken and bacon Caesar salad, followed by a bacon cheeseburger accompanied by homemade chips and onion rings. He executed this perfectly! Jack plated up a delicious scallops wrapped in pancetta, followed by pork loin cooked with Jack Daniels whiskey and rosemary, served with mash, red cabbage and samphire.

Jasmine’s Mexican main course of rice and chilli beef in a sweet red pepper was followed by a mouth-watering millionaire’s Eton mess. In the other kitchen Rose showed her life long passion for cooking with an expertly created garlic cream over chicken breast on a veg nest, followed by strawberry and white chocolate shortbread cup. Abi’s perfectly-prepared mango chicken curry, served with black rice was followed by a coconut ladoo which impressed everybody in the kitchen and Alfie proved himself to be the ultimate multi tasker during his interview with Cornwall Live whilst serving Indonesian style rice and banana fritters, a menu inspired from his time in Indonesia! Luca’s Clifton Cuisine menu also drew from this chef’s cultural experiences and his homemade gnocchi with olives and green beans, followed by a mousse and blackberry coulis were both perfectly prepared and presented. Ben’s prawn risotto with fresh mint, followed by scrumptious banoffee cheesecake went down a treat with the judges and Imogen’s Mediterranean tart with side salad followed by a chocolate pudding with fresh cream and raspberries looked and tasted exquisite!

There could only be 3 winners and, after much deliberation, judges Nick Pickles, who runs a fine dining business, and John Felton, sous chef at Gilly Beach Café, selected...

In third place; Holly who served chicken and potato curry with basmati and wild rice, flat bread and mango chutney, followed by lemon and lime mousse with dark chocolate sauce.

Dexter came second with rustic potato roulade with spinach and ricotta, followed by warm courgette chocolate brownie served with raspberries and chocolate sauce and the winner was Tiffany who cooked channa masala with chapatti, followed by mint and dark chocolate mousse. Dexter’s enthusiasm and expertise, despite his young age, were commented on by both judges as was how impressed they were with Holly and Tiffany’s homemade breads and flavours. All 3 students received great prizes with Tiffany winning a £50 voucher for a meal at Gilly Beach café, a cheque from Truro Rotary for £30 and a box of Celebrations from Tesco! Both Tiffany and Dexter go through to the next round and we all wish them the best!

Thank you to Mollie Foster for organising the event, Nick Pickles and John Felton for judging, all at Truro Rotary and especially the chairman for his words of wisdom, Lee Trewhela for his Facebook Live broadcast, all the volunteer kitchen porters, and most of all the parents, who supported this competition with ingredients and preparation at home, and all the students who took part!




Richard Lander School