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Culinary students participate in Young Chef of the Year


Young aspiring chefs from schools across West Yorkshire enjoyed the sweet smell of success in a cooking competition at Kirklees College.

The annual Young Chef of the Year Competition took place in the training kitchens and Landings 72 restaurant at the college’s Huddersfield Centre.

The competition was open to school pupils aged 14-16 from throughout West Yorkshire.

The six finalists took part in a technical challenge where they all made baked egg custards, and then battled to create a show-stopping dessert in under two hours.

The winner was Grace Goodwin (Holmfirth High), second place was Emily Kemshell (Horbury Academy) and third was Maria Maratu (Westborough High School). Winner of the technical challenge was Ashleigh Briggs (Royds Hall Community School).

Judges were Anthony Hegney – founder and director of Asparagus Green Outside Catering and Sally Russum – director of Russums catering supplies.

Sally Russum said: “It’s a great competition. The young chefs were of such a high standard and showed impressive levels of professionalism and creativity in their desserts. It is a pleasure to support both the young people, and the college.”

Finalists were:

Ashleigh Briggs, year 9, Royds Hall High, Lemon cheesecake with a raspberry coulis
Jordan Hoyle, year 10, Brian Jackson College, Toffee Cheesecake Supreme
Maria Maratu, year 9, Westborough High School, Tosca
Samantha Kershaw, year 10, Horbury Academy, Mini lemon meringue pie with raspberry coulis
Grace Goodwin, year 11, Holmfirth High School, Raspberry infused chocolate brownie with raspberry coulis
Maisie Bamforth, year 10, Colne Valley High School, White chocolate and raspberry baked cheesecake with raspberry coulis
Emily Kemshell, year 10, Horbury Academy, Summer Bakewell tarts with mixed berry coulis
Soha Khaliq, year 10, Salendine Nook High School, Chocolate dome surprise

Kirklees College