We’re proud to announce that North Hertfordshire College Level 3 Professional Cookery student Emily Simkins is the winner of Young Risotto Chef of the Year 2023!
The final round of the competition, hosted in the exclusive H Club restaurant at the Tottenham Hotspur stadium, saw Emily step up to the plate and serve up what she’s described as “the best risotto I’ve ever made.” Her dish showcased Jerusalem Artichoke and incorporated a ‘zero waste’ theme to reflect the importance of sustainability. The team of judges complimented the combination of rich, earthy flavours with crisp textures in her artichoke bark and the salty Yorkshire Pecorino ‘Leeds Blue’ cheese. Her dish was also commended for using humble ingredients and elevating them to such a high degree.
To recognise her achievement in the competition, Emily has been awarded a stage at a 2 Michelin star restaurant in Milan. She’ll soon be jetting off to Italy to take her skills to the next level and learn more about high-level catering.
Emily’s success in the competition is testament to her hard work and perseverance both inside our classrooms and beyond. Not long after first starting her NHC journey in September 2021, Emily made her presence known by winning the Zest Quest Asia Panasonic Autumn challenge. She has continued to shine both independently and alongside her fellow chefs, making the finals of Zest Quest Asia for two consecutive years alongside Phil Maddison and James Wheatley. Outside of the classroom, Emily regularly seizes the opportunity to take part in extracurricular activities including supporting Pub in the Park and shadowing chefs at Fortnum & Mason and the Michelin-star holding The Star Inn at Harome.
Reflecting on her experience in the finals of Young Risotto Chef of the Year 2023, Emily said: “What an adventure – I have loved every second of competing in Young Risotto Chef of the Year. I first entered the competition in 2021 when I joined the Level 2 programme, where I was awarded the wild card in my regional heat. This gave me the inspiration and drive to push even harder when I entered in 2022, producing a humble, seasonal and sustainable dish – Jerusalem Artichoke Risotto with Artichoke Bark, Leeds Blue Yorkshire Pecorino, Toasted Hazelnuts and Truffle Oil. Once again, I was awarded the wild card in my heat but, luckily, I was brought into the final!
“Since then, I was in college on every free early morning I had, non-stop practicing and making sure every element of my dish was as perfect as it could be. Many thanks to all who tried my dish and gave me feedback on how I should improve.
“Once the final arrived, I was more excited than anything! The buzz of the stadium was thrilling and getting to cook in the H Club kitchen was so cool. Waiting for the results was a nerve-racking moment – but then to discover I won, I was in so much shock and disbelief but so incredibly happy.
“I’m so lucky to have made it to the final of Young Risotto Chef of the Year and to win it has been the best feeling! I’m still on cloud nine and will be for a very long time.
“A huge thank you to chef lecturer Anthony Gascoigne for his support throughout my journey, and to Jason Morrison (Riso Gallo), the Judges, Yorkshire Pecorino, and RAK Porcelain for making it happen. Thank you for an excellent opportunity, I can’t wait for Italy!”
Congratulations again to Emily for her amazing achievement!
If you’re interested in following in Emily’s footsteps and launching your own successful catering career, then why not check out North Hertfordshire College’s Hospitality & Catering courses? With NHC, you can stay close to home and access amazing support so you can go far in your future career.