The local group finals of the Rotary Young Chef Competition were held at The School of Hospitality and Food, Bournemouth and Poole College, on Friday 6th January. Olivia Burrage from Talbot Heath was one of thirteen students selected to participate from eight local schools. The finalists each cooked and presented a two course meal, costing no more than £8 per head.
A panel of industry specialists were invited to scrupulously judge the dishes produced by the students, after a demanding and very hot couple of hours in the College’s Escoffier Kitchen. Without exception, the young chefs were praised for the phenomenal standard of food they produced, under intense pressure. Our very own TH Master Chef Champion, Olivia, cooked a fresh Scottish salmon fillet infused in five spice seasoning, served on a bed of brown rice, noodles and stir fry seasonal vegetables, followed by mini chocolate pomegranate tarts.