Chef of the Year competition returns as 13 students cook for Michelin-starred judge
North Devon College’s Chef of the Year competition made a welcome return this year, with 13 hospitality and catering students cooking for a panel of industry professionals at the Taw Restaurant.
First year students prepared a main course and second year students went further, producing both a main and a dessert. Both year groups chose their main from the same two options: chicken or sea bass. Every dish was judged on taste, technique, presentation and the standard of preparation and cooking throughout.
Before competition day, the finalists visited Philip Dennis Foodservice at Roundswell for a behind-the-scenes look at professional food distribution. Welcomed by Tim Herman and Craig Seymour, students toured the butchery and fishmonger operations in full safety gear, watched a master butcher break down whole chickens, and observed a live demonstration on filleting sea bass, both proteins they would go on to cook in the competition. Richard Hands, who organised the day alongside fellow chef lecturer Thomas Lewis, described the visit as extremely informative and said students would be able to draw on what they had learned both in industry and in their assignments.
The competition panel was led by Mark Dodson, chef/owner of the Michelin-starred Masons Arms in Knowstone, who has held his star since 2006 and spent twelve years as head chef at Michel Roux’s Waterside Inn. He was joined by Steve Chivers, a veteran chef and current lecturer with deep roots in the local hospitality industry; Tim Herman, Butcher and Development Manager at Philip Dennis Foodservice; and Craig Seymour, Regional Sales Manager at Philip Dennis.
The standard of cooking drew praise from all four judges. Mark Dodson described the day as one of real variation in skill and cooking style, said everything had been beautifully cooked, and praised the ambition shown by students at what, for many, is the very start of a long career in the industry.
Craig Seymour praised the courage it takes to enter a competition and said the students had shown up not just on the day, but in their cooking and their skill. He added that the calibre on display pointed clearly to future careers in hospitality, and that every dish had delivered on what had been promised.
Tim Herman said the level of competition had genuinely surprised him, and that all the students had been professional, committed, and impressive under pressure.
Steve Chivers described it as an invigorating and inspiring day and said he was so pleased with how well the students did.
Richard Hands said: “We are so proud of the students for taking part and for pitting themselves outside their comfort zone under pressure from judges they don’t know. They’ve just taken it all in their stride. I’m really pleased with the dishes that have been presented and the variety of skills shown today.”
The afternoon was attended by parents and carers, who joined for the results ceremony following a morning of cooking.
This year’s awards went to:
Second Year Winner and Overall Winner: Sian Carey, for her pan-fried sea bass with roasted tomato and courgette and smashed new potatoes with pesto, followed by an elderflower crème with strawberry coulis and meringue.
First Year Winner: Grace McDonagh, for her crispy potato-scaled sea bass with white wine and orange butter sauce, beef glacé, garlic green beans and honey roasted carrots.
Highly commended: Tegan Williams, for her butterflied chicken breast with fondant potatoes, creamy mushroom and garlic sauce, tenderstem broccoli and green beans.
Congratulations to Sian, Grace and Tegan, and to all 13 students who took part. It is brilliant to see this competition back, and we look forward to making it a fixture in the college calendar once again.
