Young chefs at Brimsham Green School cook up a treat in Rotary Club challenge

August 02 2016

PUPILS at Brimsham Green School, Yate, cooked up two-course meals in a young chef competition supported by Chipping Sodbury Rotary Club.

Judges Tom and Ann during the judging process

PUPILS at Brimsham Green School, Yate, cooked up two-course meals in a young chef competition supported by Chipping Sodbury Rotary Club.
The eight food nutrition and health students had made their way through the contest’s heats to reach the final, which was judged by local experts Tom Herbert of Hobbs House Bakery and Ann Murray of the Cooking4 cookery school.
Each of the year-nine youngsters had two hours to create a healthy main meal and dessert, with at least one fruit or vegetable to be featured to meet the recommended five-a-day requirement.
The dishes also had to be the kind to appear on the menu in a themed restaurant.
The junior chefs devised main meals such as fish pie, chicken kebabs and cod with pea puree, while strawberry cheesecake, chocolate orange mousse and raspberry jelly were offered as desserts.
After assessing the entries, Tom and Ann decided that Emily Bogie’s goat cheese and onion pizza, with apple pastry roses, met the competition’s criteria and awarded her the young chef 2016 title.
Tom, one half of the Fabulous Baker Brothers double act, said: “It’s really encouraging to see what talent we have rising through our local schools.
“The demonstration of skill and imagination shown at Brimsham Green is a taste of the wonderful food to come.”
Teacher Adam Mills said: “I was really impressed with the outstanding quality and standard of the dishes presented. The students spent a lot of their time and effort ensuring the brief was met within the time limit.”
The other finalists were Laura Tomasin, Georgie Allan, Mia Thorpe, Joe Turner, Megan Walker, Jas Edwards and Owen Batchen.