Young chefs cook with passion to win runners-up prize

Outstanding young chefs cooked up a five-star meal to take the runners-up prize in a Passion to Inspire, a student competition designed to push their skills to the limit.

Cambridge Regional College students Jimmy Andrews, Sam Gooby, and Jack Noden just missed out on the top place in a very competitive final, wowing the judges with their ballotine of chicken and dessert of choux bun with pistachio and white chocolate.

The students won particular praise from the panel of judges – all leading chefs and hoteliers – for two of their vegetable dishes, Pommes Anna and cauliflower purée.

The dishes were served by front-of-house Jack, who had to design and lay a beautiful table arrangement, choose the wine for the meal and discuss the food cooked by Jimmy and Sam.

The students, who were mentored by Byron Franklin, head chef of Clare College, received a merit certificate for their excellent teamwork.

Sam, 18, who lives in The Row, Sutton, said he was very proud of the CRC team’s work.

“Facing the judges was like Dragons’ Den but we had some great feedback which made us very proud. One of the chefs said our cauliflower purée was the best he had ever had. The whole competition was a great opportunity to meet top chefs,” he said.

CRC lecturer Graham Taylor said the students’ had produced a superb menu.

“Each year the standard of cooking in the competition gets better and better and the CRC team again produced and served outstanding food. I’m very proud of the students,” he said.

The annual competition, launched and run by Masterchef Murray Chapman, focuses on everything from the students’ knowledge of produce, to their skill in designing and costing their menus, including exceptional front of house presentation and service and superb cooking.

Murray said the competition was also designed to bring together top chefs to mentor and judge the students, introducing them to industry experts.

“Well done to every single student who was involved this year – they were brilliant and the future looks good,” he said. “A massive thank you for all the support Passion has received this year from partners, employers, lecturers, producers, chefs and mentors.”

The students’ dishes were judged by some of the best employers and chefs across the country: Shara Ross, General Manager of Hotel Felix, Mark Poynton, Chef/Patron of Restaurant Alimentum, Eric Snaith, Chef / Owner at Titchwell Manor, Russell Bateman, Head Chef of Colette’s at The Grove, Nick Mills, Director at Brasted’s and Nick Claxton Webb, Head Chef at The Oaksmere.

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For more information, please contact Lynn O’Shea, Cambridge Regional College Press Officer, on 01223 418773 or email