There were no soggy bottoms in sight when contestants from Smithdon High School showcased their culinary talents in this year’s Rotary Young Chef Competition.

The local heats of the annual event took place in school on Thursday 27 November, when ten of our Year 10 Hospitality and Catering students rose to the challenge of creating a healthy dish for two on a budget of just £6.00.

“The students get one hour and 40 minutes to create their dish and serve, ready for judging,” explained Food and Nutrition Teacher Becky Dibble, who was a member of the judging panel, along with School Governor Debbie Parry, and our Deputy Headteacher, Sarah Robinson.

“It is judged on skill level, food safety, personal hygiene, presentation, and taste.”

Remaining cool under pressure, Jessica B took first place, impressing the judges with her lemon-crust, pan-fried chicken breast served with home-made pasta in a creamy sauce; while Grace B was runner up with her chicken souvlaki dish of Greek seasoned chicken on flatbread with salad.

Jessica’s win has secured her a place in the District Final at West Suffolk College in Bury St Edmunds in February, where she will pit her skills against other students from across the county, in the hope of making it to the National Final – and earning a trip to Tuscany, complete with cookery course.

She will be supported by King’s Lynn Rotary Club, who will pay for the ingredients needed for her next competitive creation.

The Rotary Young Chef Competition has become a regular fixture on the calendar at Smithdon, which is part of the West Norfolk Academies Trust.

“The competition is extremely important, as it boosts the competitors’ confidence, gives them a chance to show off the skills they have gained, and become more independent,” added Mrs Dibble. “They can add this to their CV, which can set them aside from other students.”