A student from Gillingham School has won a prestigious award for young chefs.
Jack Rymer has won the Aspiring Student Chef category of the Teflon™ Diamond Standard Awards. As a result he will get a life-changing Specialised Chefs Scholarship at Bournemouth & Poole College, along with £500 cash prize and £250 worth of cookware.
When asked about winning the three-year Specialised Chefs Scholarship at Bournemouth & Poole College, Jack said: ‘To win was a great feeling and it is a huge opportunity for my career as a chef, I am very grateful for what the judges have done for me and I aim to take full advantage of the scholarship to advance my skills I have and to learn lots of new skills as a chef.
‘I thought the day was extremely well organised with friendly staff to help with any questions we had, they made us feel comfortable and ease the nerves while giving very important constructive feedback on all the dishes we made.’
The Teflon™ Diamond Standard Awards offer the chance for non-professional cooks to gain recognition for their cooking ability at home and for those attending school and catering college to showcase what they’ve learnt.
The full 2020 National Final winners are:
Keen Young Cook (12-16 years) – Reece Bosowitz, Stevenage
Winning Dish: Loin of Wild Fallow Deer, Parsnip (puree, sweet roasted, parsnip crisps), Kale, Pickled Blackberries, Walnut Ketchup & Meat Juices.
Aspiring Student Chef (16-19 years) – Jack Rymer, Gillingham School, Dorset
Winning Dish: Roast Poussin served with Confit Poussin Leg, Red Pepper Puree & Salsa Verde Mash
Keen Home Cook (aged 17+) – Yui Miles, Essex
Winning Dishes: Main – Khoa Soi or ChiangMai Noodles. Dessert – Sticky Rice with Caramelised Coconut, Thai Egg Custard and Sweet & Salty Prawns paired with Lychee Gin Granita
The 9 Keen Home Cooks from across the UK attended the national cook-off at the Waitrose Cookery School, Finchley Road whilst the 5 shortlisted Aspiring Student Chefs and 14 Keen Young Cook finalists attended Bournemouth & Poole College to cook their signature dishes for the panel of judges. Heading up the judges for the competition was celebrity chef Lesley Waters and the team of esteemed chefs included Chewton Glen’s Luke Matthews, Bournemouth & Poole College’s Paul Dayman and Head Teacher of Lesley Waters Cookery School’s Jacks McDonnell.
The Keen Young Cooks cooked their favourite dish and the Keen Home Cooks cooked 2 courses of their dream dinner party menu whilst the Aspiring Student Chefs cooked a signature classic with a twist, undertook a mystery fish dish challenge, a practiced Cold Classic Chocolate Mousse recipe and an observation test.
Both days saw an exceptional standard of cooking from the finalists with Reece Bosowitz and Jack Rymer both being awarded the prestigious three year Specialised Chefs Scholarship, a life changing opportunity to gain insight into the world of professional catering and even the chance to become one of the country’s finest chefs, training in the best restaurants in the UK. Yui Miles received a luxury hamper brimming full of cooking and foodie goodies worth over £200. In addition to these prizes, all the winners received bundles of Teflon™ non-stick coated cookware from lead sponsor Circulon, gift sets from partner Thermapen and cash prizes of up to £500.
Also celebrated were Suzanne Anderegg and Harriet Chappell who won highly commended in the Keen Home Cooks category and Rohan Misir and Katie Prigg won high commended for the Keen Young Cooks.
Launched in 2012, the Diamond Standard Awards, sponsored by Teflon™ non-stick coatings, is a prestigious and well respected initiative amongst industry leaders that recognises excellence, supporting students to achieve their goal of working as elite chefs in this dynamic industry.
More recently the competition was broadened, offering the chance for non-professional cooks to gain recognition for their cooking ability at home.
For students, this is potentially a life-changing opportunity to receive a three-year Specialised Chefs Scholarship, training to become a fully qualified chef. The scholarship is divided into two categories; work-based training with a chef member of the Royal Academy of Culinary Arts at one of the finest hotels or restaurants in the UK and full time block release tuition at Bournemouth & Poole College. The course is arranged by the Royal Academy of Culinary Arts and Teflon™ non-stick coatings, Chemours and managed by The Bournemouth & Poole College.
For more information, visit www.teflondsa.co.uk