On Wednesday 6th December 2017 Ercall Wood held the first round of the Rotary Young Chef of the Year Competition 2017-2018 and the result was truly amazing. Ten students participated: Lauren Cooper Year 7, Sophie Corfield Year 7, Katie Wear Year 7, Emilie Hatch Year 8, Abigail Marshall Year 8, Lily Meiklejohn Year 8, Anthony Lenton Year 8, Niamh Cooper Year 10, Aaron Damoa Year 10 and Luke Hajdasz Year 10.
The design brief was to produce a healthy two course meal for two people in one hour 30 minutes for less than £10s, as well as preparing the table on which to serve the meal to five judges, (Mark Lewis, Hadley Park House Hotel, Head Chef Kev Fellows; Robert Bird, Hospitality Industry Training; Michelle Parker, School Adviser and Curtis Thomas, last year's runner up.
The winner was Luke Hajdasz who produced an Italian inspired meal of, Rigatori all Arabbita and Crema di Limoni and Limoncello, the Crema di Limoni and Limoncello was described by Robert Bird as one of the best he had tasted for a long time considering Luke's age.
Second was Aaron Damoa who produced Salmon Carbonara and Chocolate Fondant and Chef Kev Fellows was amazed that Aaron had managed to make his own pasta in the time frame and Robert Bird raved about the gooey middle to the Chocolate Fondant.
Third was Lily Meiklejohn who created a Fish Pie and Greek Pudding. The judges described her Fish Pie was well prepared and cooked, with good flavour and aroma.
Luke will now go through to the District Semi Final in Stafford in February and Aaron is awaiting to see if he has also secured a place.