19th Mar 2012 - 00:00
Abstract
A contract catering company is claiming that its restaurant approach to school food has helped inspire Year 11 student Rebecca Potter to victory in the district finals of the Rotary 'Young Chef of the Year' competition.
Finalists were required to prepare two courses for £15 or under. Rebecca, who attends Harefield Academy in Middlesex, served the judges Fillet of Cod wrapped in Parma Ham with Buttered Nicola Potatoes, Asparagus and Blood Orange Beurre Blanc. Her dessert was Lemon Tart with Fresh Berries. Harefield Academy head chef Jez Nutsford said the school's Key Stage 4 Jamie Oliver-inspired curriculum goes hand-in-hand with the academy's 'stealthy eating' restaurant-standard school dining which is provided by education catering specialist Cucina. He added: "Cucina's restaurant approach to school food is inspiring kids to love healthy food because it also tastes yummy for them. "We work closely with the Food Tech team here and it's been great to mentor and support Rebecca in this great win."
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