Chloe Marchant from Oaklands College won the Most Creative Fish Dish category with her salmon teriyaki, noodles and seafood creation. Chloe embarked on the final after last month winning the Regional heat.
The competition attracted competitors from all over the Uk and the standard was exceptionally high. Chloe was given 2 hours to fully prepare her dish for the judges and to give an idea of the amount of work involved below is the full ingredient list provided by Chloe.
- 1 Salmon Fillet
- 1 Carrot
- 1 Portion Noodles
- 1 Courgette
- 2-3 Mange tout
- 100g Baby Spinach leaves
- 2 Garlic cloves
- John West Prawns
- 1-2 tbsp ginger John West Mussels
- John West White Crab
- Soy sauce Pastry Circular Ring
- toasted sesame oil
- Vegetable oil and Teriyaki Sauce
Chloe was supported at the competition by Hospitality and Catering Lecturer Paul Wood who said
"This is a phenomenal achievement and it is testament to Chloe's hard work and dedication. To be able to design such a dish and carry it off under such pressure is amazing"
Oaklands College Hospitality and Catering Head of Skills Rosemary Turley added;
"We have an exciting and growing provision at Oaklands College and we aim to continue our objective and nurturinge and developing catering talents like Chloe. These awards mark them as Chefs of the future and we have the facilities and dedicated lecturers with industrial experience like Paul to ensure we keep delivering real talent to the catering industry".