Rotary Young Chef Competition
Talented cooks impress the judges.
Twelve talented young Kingsley chefs took part in the school stage of the Rotary Young Chef of the Year & Springboard Future Chef Competition. Their brief was to prepare, cook and serve  two plated portions of a hot main course dish (1 tasted, 1 visual), in under 1 hour and costing less than £6.
The three visiting judges from Bideford Rotary Club were treated to a feast of flavours, aromas and beautifully presented dishes, making the choice of just 4 to go through to the next round very difficult.
Congratulations to Ros Braund-Phillips (Spiced Squash and Prawns with Coconut and Chilli), Abbey Bellew (Italian Baked Fish), Karry Wong (Paella) and Dan Day (Salmon on Asparagus) who were selected. They will receive a chef's jacket embroidered with their name and go on to compete again at Petroc College.  
Very well done to all those who took part, they worked very hard with delicious results. Mrs Mingay Head of Food Technology was extremely proud of them all - Alfie Hodges (Nutty Chicken), Harry Carter ( Curly Sausage & Mash), Evie Redwood (Chicken with Pesto and Mozarella), Faye Heywood (Butternut Squash Soup with Bread Rolls), Michael Baker (Lasagne), Nina Wilkinson (Spaghetti Bolognaise), Charlie Woolcott (Chili Con Carne), Zac Wells (Healthy Wrap).
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