Last month, two of our Catering students took part in the Plant S Nutrition Young Development Chef of the Year competition.
Ethan and Dasha competed against representatives from colleges across the country to create dishes that incorporate Plant S Nutrition’s new gluten-free Yellow Pea Flour.
Plant S Nutrition kindly provided our students with some plant-based products to use when creating their original dishes.
Our Catering tutors then reviewed the recipes before forwarding a selection on to the competition’s judges.
The North Hertfordshire College team impressed the judges with their takes on classic dishes. We’re super proud to announce that Ethan secured third place with his original Chocolate and Pistachio Laddu, and Dasha took home first prize for her incredible Apple Crumble Crepe which used Yellow Pea Flour twice.
Dasha was awarded a generous hamper filled with a selection of super useful catering products including aprons, rolling pins, Plant S Nutrition items and a £100 Amazon gift card – a huge thank you to Plant S Nutrition for supporting our budding chefs!
Dasha, winner of the Young Development Chef competition said:
“It has been amazing to challenge my creativity and cooking methods. The yellow pea flour has so much potential to diversify the world of desserts and food for everyone, but especially for the many people with food allergies. I love how sustainable the company is, and I’m really excited to see what’s coming next from Plant S!”
Ethan, third place commented:
“I found the competition very interesting, and I was excited by the possibilities I could think of for my dessert. I came up with the idea of using the pea flour for a nutty flavour in a laddu. The competition truly inspired me, and I will strive to improve this dish to create an even greater idea next.”
David Brett-Lavelle, chef lecturer and commercial kitchen manager at North Hertfordshire College added:
“I’m immensely proud of our students for achieving first and third place against strong competition from other colleges. Their innovative use of yellow pea flour and their dedication to perfecting their creations truly set them apart. This accomplishment not only showcases their talent but also their passion for pushing culinary boundaries.”
This opportunity helped our learners gain vital experience in meeting a professional brief and furthered their understanding of how to adapt meals with gluten-free ingredients.
Could you win a national cookery competition, like Dasha did? Explore Hospitality and Catering at North Hertfordshire College.