Megan Clark, winner of the Gordon’s competition has gone on to win the Surrey/ Berkshire local final of the Springboard 'Future Chef'. The judges said '"they were bowled over by her calm professional approach and the ease with which she fixed problems as they arose in an unfamiliar environment."
She will now continue to be mentored with by our link restaurant chefs – Kristy and Fernanda Stovell from Stovell’s in Chobham. She will also be mentored by an Executive Chef Greg Stark from the Crowne Plaza Hotel in Heathrow where she will complete a day of industry experience to take her through to the next stage of the competition in Hampshire at South Downs College in February.
The winning menu was:
Ballotine of Chicken with Spinach, Creamy Mash and Buerre Blanc Chocolate Fondant with Confit of Pear.
Winner of the School Heat -
Future Chef After four Masterchef challenges over recent weeks with our link chefs students finally competed Wednesday evening for a place in the local heat.
Henry Frith, Siobhan Bye and Megan Clark are to be congratulated on the way they conducted themselves during the competition. They were so eager to develop their skills, so courteous and professional when dealing with experts in the industry and their confidence and organisation developed dramatically week on week. All three submitted a lovely statement as to why they should win the competition today as part of the final.
Unfortunately, there could only be one winner and that is Megan Clark. So well deserved, her skills and organisation were impeccable. Luckily, Siobhan and Henry are young enough to compete again next year.
Megan will have the opportunity to train at Stovell's in Chobham prior to the competition at Newbury College Berkshire on the 23rd November 2012. Fernando and Kristy also invited our two other competitors to a days training at the restaurant after the busy Christmas period.
Future Chef - Masterchef Challenge 1
The chefs visited today to coach our three finalists. Students watch Fernando demonstrate the main course:- Ballotine of Chicken, Creamed Potato, Spinach and Chive Beurre Blanc
The students were put to the challenge all producing the same dish. It allowed the judges to focus on students skill, organisation and time management.
The students again showed such a high level of skill. Most importantly though they demonstrated a inquisitiveness and willingness to learn and a confidence when working with new techniques and experts in the industry.
Next Week Kristy Stovell will demonstrate the dessert:- Hot Chocolate Pudding
( Last week's ) 3rd October 212
A fantastic afternoon in Food Technology for the Future Chef Competition - the students were amazingly talented and did the school very proud. They had clearly put in a huge amount of practice at home in the lead up to the competition.
Annie Evans, Henry Frith, Sarah Evans, Henry Gray, Siobhan Bye, Miles Bond, Megan Clark, Chester Moore, Milly Putley and Tom Banjaree.
Ten students competed for the chance to work with local chefs Fernando and Kristy Stovell and a place in the Surrey Heat. Both chefs have worked in Michelin star restaurants. Kristy was Jamie Oliver's head pastry chef for a number of years. They are passionate about supporting children's education. Getting students to understand where food comes from and how to prepare food. They asked to establish the link with the school to firstly support the Gardening club but also help in judging and coaching for the Future Chef Competition.
The restaurant they own now is in Chobham, the Old Cloche Hat. www.stovells.com
The final decision proved too difficult with such a high standard, so three students were chosen to be coached at Gordon's by Kristy and Fernando over the next few weeks. A final decision will be made after a set of strenuous Master chef style challenges........That student will then have the opportunity to work in the restaurant and hone his/her skills prior to the Surrey Heat in December.
1st Siobhan Bye
2nd Megan Clark
3rd Henry Frith
A huge congratulations to our winners but also all that took part. Several had a special mention.
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