Arranged by the Royal Academy of Culinary Arts and managed by the Bournemouth & Poole College, Harriet and Joe graduated with distinction. Joe was also awarded Egon Ronay Scholar of the Year for showing remarkable development.
Harriet spent her apprenticeship at The Dorchester and Joe spent his work-based training with The Ritz’s John Williams MBE.
The ICG cookery competition offers those attending school and catering college the chance to showcase what they have learnt and to test themselves against their peers.
Paul Dayman, chef lecturer of the Bournemouth & Poole College and judge for the Inspiring Culinary Generations said: “It's an inspiring event. No one leaves forgotten and the students leave a better chef than when they arrived.
“The experience they gain on the day is invaluable and gives the judges a chance to identify future talent. Some students have entered the competition, did not win but gained enough experience to enter the following year and succeeded in winning the scholarship.”
ICG anticipate success stories like Harriet and Joe will encourage aspiring student chefs aged between 11 and 18-years-old to enter their signature dish into this year’s cookery competition.
Online and postal entries are open and can be submitted individually or via schools and colleges. Entries close on 29th October 2021 with the shortlisted finalists cooking at the Bournemouth & Poole College.
For more information on the competition and to enter visit: www.icgcompetition.co.uk.
Last year’s winners were:
- Aspiring Student Chef (11-13 years) – Louie Whelan-Dorney
- Aspiring Student Chef (14-16 years) – Reece Bosowitz
- Aspiring Student Chef (16-19 years) – Harvey Barker
- Keen Home Cook (19 years and over) – Teresa Lynch