The Rotary Club of Congleton hosted a Young Chef Competition at Congleton High School. It was the second of three District Qualifiers and with their bedrock of experience in holding Young Chef Competitions it was pleasing that District asked RC Congleton if they would host this event.

District Young Chef Co-ordinator Rtns Roger Shepherd, Chief Judge Trevor Hoyle and Keith Crane, (the Young Chef District team), were met well before the contestants arrived. Once allowed into school, everything was set out for the Competition.

As is often the case, the Competitors all arrived, but the nearest were the last.

Table setting was the contestants first task. Marriott Judges John Bainbridge and Daryll, along with Trevor, all scrutinised the tastefully decorated tables, before the Young Chefs went into the kitchen to prepare and cook two meals for two people in 1hour 30minutes.

Once completed, the judges conferred, and the Young Chefs “washed-up”. Not their favourite task, but Hey-Ho! that’s life.

Long time District officer and Young Chef enthusiast, Rtn Eric Cowcill our District Governor Elect, kindly popped in later to watch, but today we also welcomed DGn Rtn Tony Graves, who kindly presented the trophies and Certificates to all the contestants.

David Worth, President of the R/C Congleton arrived, ironically just as the Young Chefs were setting out their second meal for the visitors to taste�and they all certainly did. They were most impressed!

It was pleasing that the Judges privately pointed out the standard was extremely high. With five Young Chefs vying for the three District Qualifying places available, it was a difficult decision but after much deliberation, Sam Vale (pictures) took first place, Kevin Lee second place and Laura Mills third place. We wish them well in the next round.

All the Young Chefs will now progress with the other event qualifiers into our District Final, but before that, they all visit the Marriott Airport Hotel on Saturday morning January 21st 2017 to experience a Mentoring Lecture. This is a superb exhibition of the hotel chefs’ skills, from ice-carving figures, to making realistic animals in marzipan, (or something like it) but they are very good.

The chefs give the Young Chefs a huge number of hints and tips about cooking, about which their accompanying parents and teachers often made surreptitious notes.