This year I competed in the Rotary Young Chef competition.
To begin with I took part in the Jersey round, in which I placed first. I then continued on to two more rounds in England before competing in the final of the competition.
Throughout the rounds we had to prepare and serve a main and dessert of our choice, which were judged by chefs at the locations. I made gnocchi with a winter green sauce and crispy kale alongside roasted tomatoes for my main dish. For my dessert, I made a panna cotta with a tuile biscuit and raspberry coulis. We had 2 hours to make and plate our dishes.
At the national final, there were 7 competitors in total. Although I didn’t win, I thought it was a great experience, and it was amazing to meet chefs and be able to improve my skills.
