News

Alliance in Partnership’s (AiP) Young Chef of the Year competition is getting underway this spring.

Any secondary school, which AiP provide a catering service for can enter, mainly from Years 9 and 10.
The competition is simple; the school holds an internal contest. Pupils involved, research and prepare their dishes in food technology sessions whilst learning about the importance of commercial catering and what constitutes a ‘good healthy’ school meal.

This process will result in a finalist from each school who would then be invited to re-create their winning dish and present it to a panel of judges at the grand AiP finals. Key factors in planning the dish include:

•    Commercial costing provision and profit margins, not to mention ingredient availability
•    Preparation and cooking time, including time required for cooling
•    Food serving and temperature control
•    A clear understanding of nutritional guidelines and Government standards e.g. no salt, no nuts
•    The appearance and presentation of the dish

“Twelve schools have already confirmed participation,” Paul Rogers, Alliance in Partnership’s operations director said.

“It’s the perfect opportunity for schools to take part in a nationwide event that will benefit the school itself, and more importantly, their students.”

“The finalist should create something delicious yet healthy that can be used on a professional education menu. The overall winner will have the honour of their creation being included on our next menu cycle,” AiP’s executive development chef Chris O’Neill added.

The final will be held at Worcester College of Technology on 14 May 2014, to which teachers and governors of the school, and parents of the finalist will all be invited. Food and refreshments will be provided along with the opportunity to talk about nutritional guidelines and ingredient provision.
The finalists will prepare their winning meal for presentation to an expert judging panel made up of a host professionals; Phil Vickery (the winner of Master Chef in 2010 and former England Rugby player), Robin Stock (executive chef at Creed Foodservice) and Chris O’Neill (executive development chef at Alliance in Partnership).  

The winner will receive a selection of chef’s accessories and prizes to include a place at a cookery school to improve their skills, whilst also being crowned the Young Chef of the Year.