The Winner and Runner Up have been announced in the MSK Ingredients and Skills for Chefs Rhubarb and Ultratex Challenge.
The judges considered not only the presentation of the dish but the supporting video , recipe and methodology. The judges selected Maia from Westminster Kingsway College as the Winner and Olivia from The Vineyard – Stockcross as the Runner – Up.
Maia Bashford from Westminster Kingsway College won the Rhubarb and Ultratex Challenge that was organised by MSK Ingredients and the Skills for Chefs event team.
Rupert Rowley from MSK commented: “Maia entered a gluten free rhubarb and custard mille feuille, the dish presentation was excellent and the supporting video and recipe was outstanding.”
The judges selected Olivia Buchanan, from the Vineyard at Stockcross, with a venison and rhubarb tartare as the runner-up.
In addition ‘Highly Commended Awards’ went to Alannah Marsden from Loughborough College, Dean Burnham from Adams Restaurant, Oliver Flynn form The Griffin Inn and Harry Bennington from West Suffolk College.
David McKown, director of the Skills for Chefs Conference, added: “We had 72 entries and the engagement exceeded our expectations with amazing innovation being shown by these young chefs.”