The North Devon campus of Petroc college hosts an annual Chef of the Year competition which Philip Dennis Foodservice is proud to sponsor. With an aim to nurture young talent, the competition is open to all students on food-related courses and they’re challenged to create a main and dessert within two hours.
This year’s event saw Michelin Star Chefs Mark Dodson (The Masons Arms, Knowstone) and Thomas Carr (Thomas Carr at The Olive Room), joined by Nigel Yeo (Director, Philip Dennis Foodservice) in judging the dishes. The standard of entry was really high with Mark commenting: “It’s been the toughest year to judge. Each time the standard has increased but this year it’s been a leap!’
This year’s event was won by Kaleb Chavush from Ilfracombe, with Rory Moore was the Level 2 winner.
Members from Philip Dennis were delighted to attend a winner’s lunch on Monday 17 June where Mark helped the chefs to prepare the winning dishes.
Kaleb’s winning main was curry crusted loin of lamb, confit lamb bhaji, parsnip puree, Bombay parmintier potatoes, mint & lime yoghurt and a coriander emulsion and Rory’s winning dessert was Crème Brulèe with fresh apricot and vanilla butter twists.
Nigel Yeo, Director at Philip Dennis Foodservice said: “The Chef of the Year competition is a great opportunity for the students to practise working under pressure and gain valuable experience of the demands of a busy kitchen. We have been involved with the competition since its inception, and it continues to go from strength to strength with this year’s entries being simply first class.”