Caitlin crowned Rotary Young Chef – A Rotary Youth Project
Caitlin Grainger from Inverness in Scotland is celebrating after
winning Rotary Young Chef. Her
three course menu wowed the judging panel. Judge, David Marriott,
said: “Caitlin’s performance, organizational skills and presentation
were steady throughout the competition. She really impressed all of
us.” As
part of her prize for winning Rotary Young Chef, run in association
with Fi, the aspiring young chef will visit Filippo Berio’s famous
olive groves in Italy to gain a full understanding of Mediterranean
cooking and the key role olive oil plays within it.
Caitlin will also be treated to a one-day cookery session alongside
Michelin starred Phil Thompson at
Auberge Du Lac
in
Hertfordshire.
“I’m
not sure yet what the future holds. I plan to finish school and see
what happens next. I am very thankful for the opportunity Rotary
Young Chef has given me.” It
was touch and go whether Caitlin and her support team from the
Rotary Club of Loch Ness
would make it to Chichester for the national final. Flight
cancellations at Inverness Airport meant a lengthy journey by train
to Aberdeen, a flight to Gatwick and a taxi ride.
David Fowler, President of Rotary International in Great Britain and
Ireland, presented Caitlin with her trophy: “Everyone here has
proved that they have passion, skill and talent for cooking. All are
winners in their own right having come through the regional heats
and made it to being the final eight out of 4,000 competitors. I
would say three words sum up this wonderful competition; Enthusiasm,
enjoyment and encouragement.
“Rotary offers many opportunities for youngsters to develop skills
and display their talents. Rotary Youth Speaks, Young Photographer,
Young Musician, Interact and Rotaract are just a few of the options
available. I would like to think that our chefs here today will
think about perhaps forming their own Interact club at school and
inspire more youngsters to take part in activities.”
Caitlin’s winning three-course menu:
Starter:
Crowdie and chive ravioli with red chard and roast beetroot
dressing. The
winning meal was picked by a panel of experienced judges, including
last year’s Rotary Young Chef winner Hailey Vickers: “The flavors
packed into every dish were amazing. Well done to everyone, it was a
very close competition”.
Richard Walker, Managing Director of
Wild Harvest
and a
judge said: “Every competitor here is more than worthy of working in
a Michelin star restaurant without a doubt. The professionalism is
outstanding." In
second place was Jack Bowden of Worthing. In
third place was Stephanie Jones of Dorchester.
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