Jamie Oliver move over…

Top honours in the Ferndown heat of Rotary Young Chef 2010 went to Alex Blewitt of Ferndown Upper School.

Daisy Woodley-Facer from West Moors Middle School took second and Timothy Sims from Ferndown Upper was third.

Just half a point separated the top two slots.  In fact, so close was the race, the judges, including professional chef Jason Coppard and hotelier Tony Perella, had to return to the kitchen during their deliberations to confirm their findings before announcing the final result.

In the end, a sea bass fillet starter with sweet red pepper and tomato concasse sauce vierge followed by a main course of pennoni rigati with chicken, broccoli and chilli and a sweet of mini lemon and chocolate cheesecakes clinched it for Alex.

He and Daisy move on to the next round of the competition at Ferndown Upper School on 9 January 2010.  It will involve pupils from up to six other local schools, with subsequent district and regional heats culminating in a Great Britain and Ireland final to be staged in April next year. The ultimate winner will receive a cheque for £250 plus a trip to Italy.

Speaking at the presentation, Vice President of Ferndown Rotary Club, Keith Puttick said:  “That just six marks separated all eight participants showed how high the overall standard was.

“Perhaps even more remarkable is the achievement by Daisy Woodley-Facer and her colleague from West Moors Middle School Lina Fail.   Year 8 pupils, they excelled in a field of otherwise Year 11 students.’”

“Suffice to say, I would be only too delighted to eat in any establishment having a kitchen staffed by any of the chefs from this heat of Rotary Young Chef - they’re all winners in my book.”  

Open to anyone of secondary school age, Rotary Young Chef, sponsored by Filippo Berio Olive Oil, gives young people the chance to show off their creative culinary talents, to promote healthy eating and to learn important life skills.

Participants are allowed £14.00 to buy the main ingredients for a healthy three course meal for two, the meal to be produced within a specified time and presented on table place settings designed and laid by them.  The young chefs are judged on their healthy menu, planning and organisational skills and, of course, the taste and presentation of the final dishes.