Well done to George Salaman, from Year 7 at Brooke Weston Academy, who took part in the first heats of the Young Chef of the Year competition run by University College, Birmingham.
He competed in the event last Saturday and had to cook a main course plus dessert inspired by the theme ‘British and International’ and with inspiration from his family heritage.
George’s menu was oven-roasted zaatar salmon with Israeli couscous, smoked salmon with melon and wasabi sorbet garnished with fresh rocket followed by a pomegranate cream halva with fresh raspberries.
His mum, Grace Salaman, who accompanied him, said: ‘George had an amazing day, what an experience! He held his own against the other competitors and, once he started cooking, his nerves disappeared. He was happy as his food tasted great and he loved the experience of cooking in a professional kitchen.’
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