Aspiring chef Ben Northeast has seasoned, simmered and stirred his way into the next round of a national cooking competition.
The talented Year 10 student came first in the local final of Springboard’s Future Chef Competition against other outstanding young cooks from across Sussex.
During the contest held at Chichester College, Ben impressed the judges with his dish of pork roll wrapped in bacon, served on a bed of pureed butternut squash and greens with a pan cooked reduction.
“Ben’s organisational skills in the kitchen were outstanding and the dish he cooked for the judges was absolutely sensational.
Ben’s teacher, Tony Williams
He will need to reproduce his winning dish and create a dessert at the next stage of the contest on February 3rd, where he will compete against cooks from across the Home Counties.
Tony Williams, who teaches Food prep and Nutrition at SGS and has organised the school’s participation in Futurechef said: “Ben’s organisational skills in the kitchen were outstanding and the dish he cooked for the judges was absolutely sensational.
“He wants to be a chef when he is older and he is so focussed.”
Also proudly representing SGS at the local finals was Liam Denahrt who cooked an African inspired dish of lamb tagine and flavoured flat bread.
To prepare him for the next round, held at Hammersmith College, Ben is being mentored by professional chef David Porter, who works at Plymouth Naval base.
Springboard’s Future Chef competition attracts thousands of students aged 14-16 and culminates in a national final in London in March, attended by well-known chefs and industry professionals.
