A former Cornwall College St Austell student has just been crowned the South West Young Professional Chef of The Year. Chef de Partie, Timothy Kendall from The Seafood Restaurant in Padstow prepared, cooked and presented some incredible dishes under the close eye of the judges.
This annual competition allows its competitors to implement their skills, knowledge and creativity whilst using the best seasonal produce from the South West. The competition demonstrates the talent and quality the region has to offer and the judges this year included chefs such as Michael Caines MBE, Nathan Outlaw and Paul Ainsworth.
Tim said; “It was a hard but fun and rewarding experience, I didn’t think that I was good enough at the start as I was up against 8 other very good chefs. It was also quite surreal but amazing at times when I was surrounded by ten of the best chefs in the UK, who were watching and judging my skills.”
South West Chef of the Year is open to a variety of culinary enthusiast and contains five classes; Professional, Young Professional, Student Chef, Home Cook and Junior – Tim was in the Young Professional category.
Catering and Hospitality Lead across The Cornwall College Group, Grant Mather said: “We are always really proud when former students go on to have a successful career in the catering industry, it takes a lot of dedication and determination to enter these competitions and we’re pleased that the training that Tim received with us has set him in good stead for his future as a ‘up and coming’ chef”.
Tim also won the Best Menu award with his spectacular menu which consisted of a starter of John Dory with Romanesco, bacon foam and scraps. Main was Rib eye with artichoke purée, pan fried girolles, pickled and caramelised shallots, kale with red wine sauce. Tim finished with a dessert of light apple panna cotta, infused blackberries, apple purée, and cinnamon meringue.
Tim added “I was actually more surprised that I had won the Best Menu Award as I had found it such a challenge to make my menu in a ‘cook off’ style competition using seasonal ingredients within a three hour time limit. I’m glad that I entered this competition and I would definitely enter into more competitions, my employers have been really supportive and allowed me to practice and refine my skills at work during my free time.”
Chef Lecturer Steve Rudd said; “Tim was a fantastic catering student who always had a thirst for knowledge, he has gone on to be a great chef and is definitely one to look out for!”