Twelve budding chefs set to cook up a storm
The next generation of promising young chefs are set to go head to head as they vie for Springboard’s FutureChef 2008 title.
Twelve Regional Finalists, chosen from over 7,000 contenders nationwide, will battle it out on Monday 17th March 2008 at the National Final being held at Westminster Kingsway College.
Each National Finalist has already seen off the competition in school, local and regional finals to win their place in the final.
They’ve had the benefit of a mentor, a professional industry chef, who has supported and encouraged them throughout the competition and who will be watching with interest on the big day.
Competitors at the National Final will be cooking a main course and dessert using ingredients from a list which includes a rack of English lamb, monkfish, mixed wild mushrooms, apples, oranges, chocolate and lemons.
Brian Turner CBE, celebrity chef and FutureChef chairman said: “The enthusiasm and skills that these finalists bring with them on the day is so encouraging for the future of our great industry. The competition on the day will be, I am sure, great fun and will produce some remarkable dishes, I can’t wait.”
The FutureChef 2008 finalists are:
- Katie-May Kress, 12, Chingford Foundation School, London
- Ben McKevitt, 16 and John O’Gaunt Community Technology College, Berkshire
- Bethany Dare, 13, Welland Park Community College, Market Harborough, Leicestershire
- Jonathan Hotchkiss, 16, Arden School, Solihull, West Midlands
- Philip Oberhoffer, 15, Archbishop Sancroft School, Harleston, Norfolk
- Luke Thomas, 14, Connnah’s Quay High School, Clwyd, Wales
- Claire Houstoun, 15, Blairgowrie High School, Perthshire
- Lyndsay Michie, 15, Kinlochleven High School, Argyll
- Hannah Hunter-French, 16, Eckington High School, North Sheffield
- Meg Leslie, 13, Trinity School, Carlisle, Cumbria
- Bradley Johnston, 15, Strangford College, Carrowdore, County Dow
- Dan Adkin, 15, Deer Park School, Cirencester, Gloucestershire
Organised by the Springboard Charitable Trust, FutureChef is a nationwide culinary skills competition for 12-16 year olds and is chaired by Brian Turner CBE, with judges drawn from many prestigious establishments across the country. The competition is supported by key companies and organisations, which recognise the importance of encouraging young people to enter the hospitality industry.
For more information on the Grand Final of FutureChef 2008 please contact:
James Duke-Smith
National Programmes Manager
T: 020 7395 9496
E: jamesd@springboarduk.org.uk
The winner will receive:
A weeks work experience with David Everitt-Matthias at Le Champignon Sauvage to include transfer and accommodation, courtesy of P&G Professional and David Everitt-Matthias; £500 courtesy of City & Guilds; a mid-week or weekend break at any UK Center Parcs’ village, courtesy of Center Parcs; 2/3 tickets for the Bunzl Lockhart Corporate box at Arsenal FC's Emirates stadium, for a non-specified football match to include full hospitality, a tour of catering operations and insight into Bunzl Lockhart's involvement, plus £300 of catering vouchers for the winner’s school, all courtesy of Bunzl Lockhart.
The 1st Runner-Up will receive:
A fantastic "behind the scenes" experience at one of the most prestigious events of the year - Royal Ascot. They will gain work experience and dine at the Exclusive Parade Ring Restaurant, including transfers and accommodation, all courtesy of Sodexho, who cater for this magnificent event.
The 2nd Runner-Up will receive:
A day's cooking with mystery top celebrity chef at a famous London venue; including an overnight stay, dinner and all transfers to and from London for him or herself and two family guests, courtesy of Compass.
The 3rd Runner-Up will receive:
A three day taster experience in the kitchens of a Thistle hotel, courtesy of Thistle Hotels.
All finalists will receive £100 each courtesy of The Worshipful Company of Cooks; embroidered chef whites courtesy of Johnson Stalbridge Linen; commemorative medals from the Craft Guild of Chefs; goody bags courtesy of the Meat & Livestock Commission; commemorative plates courtesy of Steelite International.
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