Blackburn Central High School students Nabil and Waseem have been selected to compete in the regional heats of the Reg Johnson Young Chef Competition 2018.
This exciting new competition was launched by Blackburn College and in partnership with top chefs Nigel Haworth and Paul Heathcote MBE.
The ‘Reg Johnson Young Chef Schools Competition’ celebrates the late Reg Johnson’s legacy of encouraging talent and innovation within the Hospitality industry, and aims to encourage young chefs to consider a future within the Catering and Hospitality industry.
Reg Johnson was famous for putting Goosnargh on the map by founding the UK’s most foremost poultry producer Johnson and Swarbrick, supplying the likes of Northcote, Hix Restaurants and Fortnum and Mason‘s Gallery Restaurant.
Nicola Clayton, Director of Business Development and External Engagement at Blackburn College said: “The Reg Johnson Young Chef Schools Competition champions young chefs and helps to bridge the gap between industry and education.”
Paul Sharples from Blackburn College informed the students that “The judges were really impressed with your applications, especially how you had used local ingredients and the level of research you had undertaken. The judges were also impressed with the innovation in your dish selection and look forward to seeing your competition dishes in the regional heats.”
Waseem and Nabil now have 4 weeks till the heats which will take place on Monday 16th April at Blackburn College, Feilden Street, Blackburn, BB2 1LH, in the Elizabeth Building.
In the regional heat, individuals and teams are expected to produce two portions of a dish that you have designed using ingredients from the list below:
- 2 x duck breasts
- Selection of potatoes, Maris Piper and New
- Milk, Cream, Eggs, Butter
- Olive oil, Veg oil
- Garlic, Ginger, Salt and Pepper, Flour
- Selection of root vegetables, Green vegetables, Mushrooms
- Range of spices and herbs, tarragon, rosemary, parsley, thyme, basil
- Bread, bread crumbs