Chris's success was announced and celebrated last night (Thursday 6th October) in front of NACC members and guests at the NACC gala awards dinner held at the East Midlands Conference Centre in Nottingham, which is part of the NACC Training & Development Forum 2022.
In just 90 minutes, the finalists showcased their culinary skills and specialist knowledge to impress the judges who were led by Steve Munkley. Brian Preston of Lister House - Ripon and Justina Bajorinaite from Vegetarian for Life finished in second and third place respectively.
The judges were looking for clear nutritional understanding of the foods being used and how they support the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice.
Chris impressed the judges with his menu of chicken ballotine with pistachio and basil stuffing, swede fondant, pea and spinach purée, smoked pepper and tomato sauce. He followed this with a dessert of banana and pecan frangipane tart with maple syrup crème fraîche.
Munkley said: “As a newcomer to the NACC Care Chef of the Year competition, I was astounded by the incredibly high standard of cooking from all the chefs. The ten finalists performed really well and exceeded all expectations.
“It was a closely fought final, which is evident in the fact that out of 500 marks, only 40 marks separated first and tenth place. However, Chris is the deserved winner, excelling in both courses. He showed an amazing set of skills and pushed himself to the limit in the time he had, producing a great mixture of flavours in his dishes. He was absolutely focused on the task in hand and this, in my competition judging experience, is an important characteristic of a winner.”
Justina Bajorinaite was also awarded Highly Commended Main for her satay tofu served with coconut rice and picked vegetables. Graham Watson of Lauder Lodge Care Home scooped Highly Commended Dessert for his dark chocolate and salted caramel delice, mango whip, caramel and hazelnut garnish and tempered chocolate.
Sue Cawthray, the NACC’s national chair, added: “This fantastic competition is so important for care catering as it is a real showcase and celebration of the exceptional talent and excellence of chefs in our sector – something that can often be overlooked by the wider foodservice and hospitality industry.
“Not only do care chefs provide delicious, uplifting meal experiences, but they also contribute to the physical and mental wellbeing of residents and customers and play a vital role in the provision of quality care. It’s essential that we continue to champion and spotlight this important contribution to society and give care chefs and care catering professionals the recognition they deserve.”