FIERCE HEAT blasted out of the kitchens at Hailsham Community College as students furiously whipped up delicious food for the fourth annual Rotary Young Chef of the Year 2012.
All the contestants were given the challenge to create a slap-up three course meal within two hours, using ingredients costing less than £15 on May 26.
William O’Neil was declared winner and he was given £75 for his intriguing spinch and ricotta tartlets with mixed leaf garnish; lasagne with baked on-the-vine tomatoes in garlic – and mixed berry meringue pie.
His brother George was runner-up along with Sophie McEwen and they were each awarded £25. Other contestants received certificates and cook books.
Hailsham Rotary club organised the event for catering students, and to promote healthy eating and cooking skills.
David Ashdown, president of Hailsham Rotary Club, thanked all the people helped make the cooking contest a great success.
He said: “This really is a cracking event and the students should all feel very proud of what they have achieve.”
The Rotary Club reimburses the cost of the ingredients. The competitors were judged not only on their final meal, but good food hygiene standards and ability to serve the food on time and at the correct temperature.
Judges Marion Ashdown, Sandi White and Christian Diethelm said the standard of cooking was exceptionally high this year.