ICG Competition – 2020-21 Winners

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Aspiring Student Chef (11-13) Winner

Louie Whelan-Dorney

Louie Whelan Dorney, 12, cooked his way to win the 11-13 age category of the 2020-21 Inspiring Culinary Generations' Aspiring Student Chefs.

 

He has secured the opportunity to take up the sponsored three-year Specialised Chefs Scholarship with the Royal Academy of Culinary Arts and managed by Bournemouth & Poole College. Louie also won cookware and £200.

With a love for cooking and baking, Louie showcased his signature Rack of Lamb with Red Wine Jus, Pomme Fondant and Pea, Courgette, Lemon & Mint Fricassee, a complex dish he cooks for his family.

 

Check out his winning recipe here

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Aspiring Student Chef (14-16) Winner

Reece Bosowitz

Reece Bosowitz impressed the judges with his signature classic Fillet of Duck Breast with Black Pudding, Scotched Quail Egg, Pan Roasted Honey Glazed Carrots, Cider Fondant Potato with Sloe and Apple Meat Jus & Roasted Hazelnuts.

Winning the 14-16 age category of the 2020-21 Inspiring Culinary Generations' Aspiring Student Chefs, he has also secured the opportunity to take up the sponsored three-year Specialised Chefs Scholarship with the Royal Academy of Culinary Arts and managed by Bournemouth & Poole College, along with a £200 cash prize and cookware.

"I want to be able to learn more and develop my skills, whilst working with some amazing chefs. Being able to showcase my skills and hopefully show development from last year, as well as showing my continued dedication to the industry." 

 

Check out his winning recipe here

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Aspiring Student Chef (16-18) Winner

Harvey Barker

Harvey Barker ticked all the boxes at this year's 2020-21 Inspiring Culinary Generations National Final to win the 16-18 age category of the Aspiring Student Chefs. In addition to delivering his mystery fish dish and undertaking an ingredients observation test, he impressed the judges with his signature Duck breast, Beetroot puree, Roasted Jerusalem Artichokes, Pickled Red Cabbage and a Sauce of Beurre Noisette, Fruit Vinegar and the Duck's roasting juices.

 

Harvey has secured the opportunity to take up the sponsored three-year Specialised Chefs Scholarship with the Royal Academy of Culinary Arts and managed by Bournemouth & Poole College, along with a £500 cash prize and cookware.

"I aspire to be a successful chef in the future and have been working at the Pig on the Beach as a kitchen assistant since March 2019. I have also completed several stages in London restaurants including the 2 Michelin star Core by Clare Smyth, and my goal is to become an apprentice at Le Manoir aux Quat'saisons in Oxford. I am entering into this competition as I would like to test my creativity in composing a dish and how I perform under pressure.." 

 

Check out his winning recipe here