Two talented students from Bushey Meads School  participated in the prestigious Rotary Young Chef competition hosted by Andy Wakeford, Head of School for Food Academy & Hospitality at West Herts College. The event aimed to foster culinary prowess among young talents, challenging participants to craft a two-course healthy meal within a budget of £17.

Year 9 and 10 students enthusiastically took up the challenge, demonstrating their culinary finesse and innovative cooking techniques. The competition, held at West Herts College on Saturday, witnessed a flurry of creative ideas and culinary passion from the young chefs.

In preparation for the competition, these budding chefs dedicated their after-school hours to refining their skills under the guidance of Mrs. Hanbury. With weeks of intense practice and unwavering determination, the students honed their dishes to perfection, showcasing a blend of creativity and culinary expertise.

The competition not only focused on taste but also emphasised the importance of balanced, nutritious meals, encouraging the students to create dishes that were both flavourful and health-conscious. Through this platform, the aspiring chefs not only showcased their cooking abilities but also imbibed essential skills in budgeting, menu planning, and nutritional awareness.

Andy Wakeford, Head of School for Food Academy & Hospitality at West Herts College, expressed admiration for the students’ dedication and the quality of their culinary creations. “It’s incredibly heartening to witness the enthusiasm and talent these young chefs bring to the kitchen. They’ve shown exceptional creativity and a keen understanding of culinary artistry,” remarked Wakeford.

In a thrilling display of culinary expertise and talent, Jacob was crowned winner of the whole competition and moves on to the next round of the competition within Hertfordshire. Sameer held a worthy second place. Congratulations to both contestants.