Eight finalists of the Wandsworth Young Chef of the Year competition took part in a cooking masterclass hosted by social enterprise restaurant Brigade.
Managed by BaxterStorey and owned by PwC, the London based restaurant’s kitchen was taken over by the eight budding chef enthusiasts, led by BaxterStorey development chef Gavin Roche.
Gavin demonstrated how to prepare a main course dish using fresh local ingredients, creating ‘Boudin of chicken, pork, sorrel pesto, artichoke and red desiree potato, charred brassica and kale’.
Students were encouraged to ask questions on everything from the technicalities of cooking to the importance of provenance and seasonality. Some challenged Gavin on the secret to a good pesto. According to chef it’s made from “olive oil, pine nuts, parmesan and basil”.
There were also discussions on the history behind ingredients and the importance of using foods that are both in season and of different textures, with nicely plated food showing respect for the produce and also the food created. The masterclass provided useful information which the students could then use in the final.
The ‘Wandsworth Young Chef of the Year’ final saw students use their knowledge to create a three course meal demonstrating provenance, seasonality and knowledge on how to reduce salt and sugar in their dishes. The winner was announced at a prize giving ceremony following the final on 21 March.