Young chefs receive life changing Specialised Chefs Scholarship at Bournemouth & Poole College
The Teflon™ Diamond Standard Awards, offering the chance for non-professional cooks to gain recognition for their cooking ability at home and for those attending school and catering college, the opportunity to showcase what they’ve learnt are thrilled to announce the 2019 National Final winners are:
- Keen Young Cook (12-16 years) – Ruby Dyer, Chancellor’s School.
- Keen Home Cook (aged 17+) – James Hooper, Plymouth.
- Aspiring Student Chef (16-19 years) – Lily Stock, Westminster Kingsway College.
The 13 shortlisted Keen Young Cook finalists and 9 Keen Home Cooks from across the UK attended the national cook-off at the Waitrose Cookery School, Finchley Road whilst the 8 Aspiring Student Chefs attended Bournemouth & Poole College to cook their signature dishes for the panel of judges.
Celebrity chef Lesley Waters headed up the panel of esteemed chefs for the competition including The Pig Group’s James Golding, Beyond Food Foundation’s Simon Boyle, Bournemouth & Poole College’s Paul Dayman and 2017 Aspiring Student Chef winner, Joe Smith who is currently on his Specialised Chefs Scholarship and is placed at The Ritz.
The Keen Young Cooks baked a dish of their choice and the Keen Home Cooks cooked a 3-course dinner party menu whilst the Aspiring Student Chefs cooked a signature classic with a twist, undertook a mystery fish dish challenge, a practiced mayonnaise & celeriac remoulade recipe and an observation test.
Lily when asked about winning the three-year Specialised Chefs Scholarship at Bournemouth & Poole College in which she will take up this coming September, she said: “I was extremely nervous about the whole day, but felt very welcomed by everyone who was there, it was great to meet people who share my passion for cooking. The standard of all the dishes was extremely high so it was a privilege to have won this award and to be offered a place at the college. I had been practicing my dish a lot so I was very comfortable with what I had to do. When I found out I had won, I was overwhelmed with happiness and felt very proud of myself for what I had achieved.”
Both days saw an exceptional standard of cooking from the finalists with Lily Stock & Ruby Dyer both being awarded the prestigious three year Specialised Chefs Scholarship, a life changing opportunity to gain insight into the world of professional catering and even the chance to become one of the country’s finest chefs, training in the best restaurants in the UK. James Hooper received an exclusive weekend in Dorset for two people including a hands-on cookery course at Lesley Waters Cookery School. In addition to these prizes, all the winners received bundles of Teflon™ non-stick coated cookware from lead sponsor Circulon and cash prizes of up to £500.