Rotary Young Chef 2009
Published by Nonsuch Rotary on January 20, 2009 at 11:25 am.
The Sutton heat of Rotary’s national annual contest took place at Carshalton College on Saturday 17th January. Organised by Rotarian Chris Forkan, Nonsuch Rotary’s Youth Activities Officer, contestants competed from Cheam High School, Nonsuch High School for Girls and Carshalton College.
Rotary Young Chef is a national competition open to budding young chefs aged 17 or under. They have to cook a healthy three-course meal for two people in two hours with a budget of just £14.
The contest is sponsored by Filippo Berio, the UK's favourite Olive Oil, in conjunction with Rotary and Fifteen London - the restaurant founded by Jamie Oliver.
Now in its ninth year, the Rotary Young Chef Competition was created to give young people across the UK and Ireland the chance to display their creative talents with food, while discovering the importance of healthy eating.
The Rotary Young Chef wins a trip for two to Tuscany to visit Filippo Berio's amazing olive groves and sample the delights of Italian cuisine, as well as being treated to a one-day cookery session in the kitchen of Fifteen London restaurant.
Adam Arfaoui, aged 13 from Cheam High School, won the Sutton round and now goes forward to the District and hopefully the National final.
Contest judge, Matt Burns , Head Chef at The Dom, praised Adam’s performance and commented "The overall standard was very high and the cooking certainly good enough to be served to customers in a restaurant. We were particularly impressed by the professionalism of the students in the kitchen and the serious way they got on with their tasks".
The Mayor of Sutton, Councillor Dr Brendan Hudson, presented Adam with the winner's plaque after adding his own congratulations to him and the other competitors.
The menu chosen by Adam was:
Seared Sesame Tuna on a Cucumber with Bean Sprouts
and Mint Salad
Saute Chicken Breast with Mushroom Sage Sauce and
Asparagus Spears
and Mint Salad
Saute Chicken Breast with Mushroom Sage Sauce and
Asparagus Spears
Chocolate Truffle Pudding and Thick Double Cream
