Uckfield Community Technology College student Carys Roberts competed in the Rotary Regional Young Chef final in Maidstone on Saturday.
She was one of six contestants who cooked a three course meal of their choice then served and presented it to judges. The young chefs were sponsored by Rotary Clubs from Kent, Surrey, Hampshire and Berkshire.
David Marshall, executive chef at the Athenaeum Hotel, London, was the lead judge and the contestants were assessed on the taste of the meal and factors including healthy menu choices, hygiene, culinary skills, neatness of their work area and costs.
Carys cooked a duo of fresh pepper soup, chicken ballotine in parma ham and vegetables with a desert of basil pannacotta.
She then plated two servings of each course, one for the judges to taste and the other to complete a table display she had previously set out. Judging of this display was also part of the overall asessment.
To reach this stage Carys won a local young chef heat at Uckfield Community Technology College and then came through a district heat in February.
She was supported by James Hooper, food technology teacher at the college, who attended all the rounds, along with Carys’ mum and dad and a representative from Uckfield Rotary Club.
Jeff Holman from the Rotary Club said: “Carys proved she has excellent cooking skills by preparing a delicious and attractive meal. We were delighted to support her through the competition, and congratulate her on her achievement.”
The winner on the day was Al Yamano from Oxted, who will now compete in the national young chef final in April.
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