Student chef Rebecca cooks her way to semi-final of prestigious culinary contest
Gloucestershire College student Rebecca Skinner will be showcasing her culinary skills for a judging panel of some of the best chefs in the country this weekend, when she competes in the semi-final of the Student Chef category of the 2016 Southwest Chef of the Year competition.
Rebecca, who is currently completing an Advanced Technical Diploma in Professional Cookery, will create a two-course menu for a panel of judges on Saturday 8 October at Exeter College. The judging panel includes television regular Michael Caines MBE and Gus Ashenford, owner of the Michelin star Restaurant 5 in Winchcombe.
Contestants must create their menu from scratch and serve up their dishes within one and a half hours. Their culinary creations must contain three compulsory ingredients: pheasant, scallops and razor clams. They will be judged against the following criteria:
• quality and creativity of the recipes
• balance of the ingredients
• skills required to create the menu
• use of ingredients from the South West region
The judges will select finalists from the 11 entrants in the category, who will be invited to prepare a second menu at the final on 24 October.
Rebecca will prepare a mouth-watering menu which consists of:
- Starter - Pan fried spiced monkfish tail with a mussel broth
- Main Course – Poached and roasted guinea fowl with fregula sarda pasta, spinach, artichokes and prosciutto crisps
17-year-old Rebecca who is a former pupil of Pittville School in Cheltenham, said: “I’m a bit nervous for the competition because I’ve never been to anything like it before, but I’m excited and will give it my best.”
“Once I’ve completed my level 3 Professional Cookery course I’d like to train to become a patisserie chef because I enjoy making pastries and desserts the most.”
GC Hospitality and Catering Lecturer and Mentor, Tony Awino said: “Rebecca has been a model student ever since she joined the college in 2015. She is talented, driven, hard-working, willing to listen and has a strong work ethic; all key attributes for any chef.
“It was therefore no surprise that she won the internal competition we held to secure her place to represent the college at this year’s Southwest Student Chef of the Year competition.
“Rebecca has put in plenty of hard work into preparing for the completion and I’m in no doubt that she will do very well.”
For more information on catering and hospitality courses at Gloucestershire College visit: www.gloscol.ac.uk/catering