FutureChef students back to the kitchen

Aged between 16 and 17, each finalist was responsible for serving a menu of Game Consomme, Fillet of Black Bream, Braised Shoulder of Mutton, finished off by a Pear Tart, to 160 seated guests. For each chef, Restaurant Associates had assigned a mentor who donated their time, expertise and guidance. At the end of the evening, the finalists were invited on stage to receive a certificate, a cook's knife and a signed Gary Rhodes cook book. They were then interviewed by Basil Blanco about the menu, the evening and their future plans in the industry. Andy Aston, who led the event, said: "Springboard does fantastic work in opening up the hospitality industry to young people, the unemployed and disadvantaged groups. It is crucial in keeping fresh, new talent alive in our industry and helping to plug the skills gap." Anne Pierce, chief executive of Springboard Charitable Trust, said: "FutureChef is all about helping young people learn to cook good, healthy food using fresh ingredients and inspiring them to enter our industry. The critical factor is the support we get from leading chefs in the industry." The dinner took place on 24 October. All proceeds from the event have gone to the Springboard Charitable Trust.