|Future Chef Finalist|
29th November 2017
On Wednesday 22nd November, six students from four local schools all headed to Camborne College to take part in the second round of the Future Chef competition. Max Pickin and Abbie Moorhouse represented Hayle Academy, after winning the school round which was held before half term. The students were cooking in a full industrial kitchen with solid top stoves and industrial size ovens. The environment made the task even more daunting and a great experience for all of them. During the cooking time the students were supervised by college staff and guest judges from Mullion Cove Hotel and RNAS Culdrose. The brief for all the students was to cook a main course dish and dessert for two covers. They had to achieve this in a time limit of ninety minutes, with a tight budget of £7. Abbie and Max both did extremely well and managed to produce excellent plates of food in the time allowed. Max cooked pan fried rump steak, fondant potato, Cornish greens with smoked bacon and a red wine jus. He followed this with pear tart tatin with whipped double cream. Max’s beef was beautifully cooked and his presentation was excellent. His tart tartin was well caramelised and the pastry was nicely cooked. Abbie cooked fish pie with green beans, followed by a winter fruit crumble tartlet with crème anglaise. Abbie’s fish pie had a lovely creamy filling with big pieces of tender fish. Her potato was smooth and beautifully piped. Her dessert was very attractive with a rich custard, light crumbly pastry and sweet soft fruit. The judges were really impressed with all of the students who cooked and both Abbie and Max were given excellent feedback. In the end there could only be one winner and, as the students lined up nervously to hear the result, tensions were running high. It was fantastic to hear the judge announce that Abbie was the winner. Abbie was delighted with the result and she received a lovely cook book and certificate. Abbie will now go on to represent Hayle Academy in the Cornish final at Rick Stein’s Sea Food Cookery School in January, where she will compete against the other local winners for a place in the South West regional final. Congratulations Abbie and well done!