Last weekend, Jacob took part in the highly anticipated second round of the Rotary Young Chef of the Year competition, held at Castle Newnham School in Bedford. The event brought together talented young chefs, each eager to showcase their culinary skills and creativity.

The judging panel featured Ian Marvell, Director of Marmite Fine Dining Catering and a distinguished judge for the Rotary Young Chef of the Year competition. With years of expertise in the culinary world, Ian was the perfect person to evaluate the contestants’ skills and dishes.

Jacob’s dish was a standout in the competition, featuring Mushroom and Sage Stuffed Chicken, served with fondant potatoes, glazed carrots, and a flavorful pea puree. For dessert, Jacob crafted a delicious Muscovado Streusel with banana mousse, topped with a honey glaze and ginger snap tuile. The combination of flavors and presentation impressed the judges, earning high praise for his talent and precision in the kitchen.

In a thrilling moment, Ian Marvell shared an exciting piece of news: Jacob has been invited to cook at the third round of the competition! This is a fantastic opportunity for Jacob to continue his journey and showcase his culinary abilities even further.

The competition was a great success, and we can’t wait to see what Jacob will bring to the table in the next round—his culinary future is definitely one to watch!