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Posted on: 13/01/2016
Congratulations to Shannon Higgins and Paula Ionce who cooked their way to victory in one of the closest FutureChef heats the judges had seen. The students had to prepare and serve a main course and a dessert within 1 hour 30 minutes with a budget of only £7. Shannon came joint first with her main dish of chicken ballotine stuffed with cream cheese & spinach and wrapped in parma ham served with beetroot gnocchi & a white wine cream sauce, for dessert she produced a mocha zabaglione with orange shortbread thins. Paula came third with her main dish of handmade chicken, butternut squash & kale ravioli served with a roasted red pepper, onion, tomato & black olive soup followed by cherry brandy chocolate fondant with crème anglaise. The girls were highly praised on their technical skills, flavour combinations and the balance of their dishes. Head of Food Technology at Whitefield School Ms James said “It was an unbelievable result. I’m very proud that the girls were able to perform & demonstrate their skills under pressure to produce balanced dishes of great flavour.” Springboard’s FutureChef is an exciting interactive programme of resources matched directly to the food-related curriculum in the UK. FutureChef provides pupils aged 12-16 years with access to, and direct support from, chefs & other hospitality professionals, bringing the industry alive in the classroom and getting the classroom out into industry.
Shannon will take part in the London finals of Futurechef at Lambeth College on the 8th February 2015.