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Future Chef Local Finals 2017/18

The Future Chef Competition is a National Competition organised by Springboard Charity which gives the opportunity for young and talented students to participate in a competitive environment to show case their culinary skills. 
There are four stages to the competition - school heat, local final, regional final and National final.
This year, Bungay High School’s  Year 9  Food Technology students all competed for a place in the School Final by practising and producing  main course meals that were  not only nutritionally balanced, flavoursome and visually appealing but demonstrated skill, creativity and good workmanship within a budget of five pounds.

The School Final replicates a Mini ‘Master Chef’ atmosphere and Shaun Doig  from the Queens Head Blyford  judged the competition. Shaun was most impressed with the students culinary skills and the high standard of dishes presented.

Matthew Curtis and Freddy Hewitt were placed as the top two Chefs and received a  prize  of a ‘Master Chef’ cook book each.  
On the 4th December, the boys competed in the Suffolk Final held at the Sir John Leman High School.

The requirements were to produce a main course meal and a desert within a budget of 7 pounds. The dish needed to be skilful, visually appealing, flavoursome and balanced. The competitors were also judged on their workmanship. 
The judges were representatives from Sodexo.

Matthew Curtis currently in Year 10, won the competition.  He will go on to represent Suffolk at the Regional Finals to be held in January at Bedford College.
As well as receiving recipe books from Springboard and Sodexo as a prize,  Matthew  will also receive a personalised embroided  Chef’s jacket. Matthew will also be assigned  a professional Chef to mentor and support him further in preparation for the Regional Final (producing a two course meal with a particular emphasis on knife skills within a budget of ten pounds)
Matthew’s  winning menu:
Crispy Salmon served on a bed of baby courgette salad tossed in a lemon and mint dressing, 
Jazzed up Rice and Guacamole
Sticky Toffee Pudding served with Butterscotch Sauce and cream