Merseyside chef through to competition final

A young chef who fell headlong in love with cooking as a career after two false starts is on the road to becoming the most promising culinary property in the North West.

Tom Lee won yesterday's Merseyside heat of the Essential Cuisine-sponsored North West Young Chef of the Year 2009.

Alongside four other 18-25 year old finalists, the talented full time chef at Liverpool's London Carriage Works restaurant was challenged with cooking up a winning three course meal for two using local North West produce costing up to £25.

Tom impressed judges at Liverpool Community College with his port of Lancaster smoked haddock mille feuille with chowder foam, loin of Eton Hall venison with caramelised pecan parsnip, spinach and juniper jus, and assiette of Eddisbury Fruit Farm apples comprising compote, jelly and cinnamon foam, tatin with lemon butterscotch sauce and sorbet.

Up against a record number of entries this year, the 22-year-old from Wavertree, Liverpool, said he was over the moon and absolutely raring to go for the title against county winners from Cumbria, Cheshire, Greater Manchester and Lancashire in May's final.

"I am so happy and can't wait for the final cook off," said Tom, who one day aims to open his own modern British restaurant. "I had no idea what I wanted to do at school and started two courses at college, first computer studies, then mechanics, but just didn't enjoy them. I was about to give up and go for a full time job when my sister suggested I look into catering.

"At first, I wasn't impressed with the idea as I thought it was mainly for girls. But I went for it and, not only were there lots of lads on the course, I discovered I was actually really good at it."

"I entered the competition last year but was using my head chef's menu so it didn't go as well," added Tom. "This year, I put together my own menu from scratch and kept it simple but creative, with great flavours, textures and, most importantly for this competition, I put a lot of thought into which regional and seasonal produce was available to me.

"Being a chef is tough work and you can find yourself working up to 55 hours a week. But it's completely worth it and, although I don't have a role model as such, I'd love to make it big!"

If Tom goes on to win North West Young Chef of the Year at the final in front of regional producers, food writers, media and top chefs, he will receive a week long bursary in a top European restaurant with mentoring from an accomplished chef.

He will also win a weekend for two at a luxury hotel and a set of Global chefs' knives.

For more exciting competitions click on the logo below.

Words: Clare Riley

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