Another year but with a proud new sponsor – The Harvest Fine Foods ‘Yes Chef’ Competition saw an exciting semi-final held at Bournemouth & Poole College catering kitchens. This year’s semis were attended and fought for by some of Dorset’s finest young budding chefs. 

The well-established cooking competition offers students aged 13 - 18 from schools across Dorset the opportunity to cook their own variance on popular dishes, showing off their culinary flair to industry professionals. 

Slimmed down from an initial field of 84 students from 7 schools; semi-finalists were fighting for the right to cook for guests at a VIP luncheon to be held on 19^th March. Some 25 amateur cooks whipped up a storm across 3 kitchens, cooking a Seared Salmon, Creamed Spinach, Ratatouille Vegetables, Sauté potatoes main course and their own interpretation of a Classic Crème Brûlée for Dessert. Judges oversaw the students throughout the 2 hour cooking session, sampling the dishes to whittle down the field to a final ‘Fab 4’.

Having scrutinized every ounce of technique, flavour and presentation our 6 Industry Chefs retired to their judges quarter to discuss, deliberate and select their final 4. Getting through from Thomas Hardye School was Gianpiero Placidi, Lytchett Minster School is represented by Sean-Paul Phippard (making his appearance for the 2^nd year in a row) and 2 students from Twynham School wowed the judges to secure their places; Tom Redcliffe and Robert Sharpe. A prize for reaching the final stage of the Competition will be a set Chef’s whites for each student as donated by Stalbridge Linen Services.

The Final of the Harvest YES CHEF competition will be held on Monday 19^th March at The Carlton Hotel, Bournemouth. Each finalist will be cooking for 40 esteemed guests and judges. They will be serving up a Pasta dish of their own interpretation followed by a Panna Cotta.

Press release supplied by Enterprise & Skills.