The competition, which was jointly operated by AiP and its key food wholesaler Creed Foodservice, started in March and was aimed at pupils from years 7 to 10.
AiP operations director Paul Rogers said he hoped the competition would become an annual event after a very successful first year.
“We hope to make this a national event, starting in the food technology sessions within the schools themselves.
“It’s really important to us that our customers have an understanding of what makes a good, healthy meal as well as how to use seasonal produce, and the economics behind contract catering.”
He said the aim was to inspire pupils to be creative in the kitchen as well as demonstrate an understanding of factors such as basic food hygiene, awareness of seasonal produce and availability of ingredients. Commercial costing and profit margins had to be calculated and students also had to follow the nutritional guidelines and Government standards adhered to by school caterers.
Judges also looked at how the finalists managed their workspace, and prepared, planned and executed their dish. The judging panel consisted of Creed Foodservice ambassador and winner of the 2010 Celebrity Masterchef title, former England rugby star Phil Vickery, Robin Stock, the executive chef of Creed Foodservice and Chris O’Neill, AiP’s own executive chef.
Winner was Gabrielle Ma-Gabaya from St Paul’s School for Girls in Edgbaston, with the winning dish of chicken and pork Adobo with pineapple coleslaw.