UCB duo make it through to final of national competition
Trainee chefs Sazkar Shawnim and Amy White will be representing UCB in the final of the prestigious UK Young Seafood Chef of the Year competition.
The pair, who are both studying the Level 3 Diploma in Chef Catering, took on six other teams in a heat held at UCB on May 6.
Sazkar, 25, said: “I feel on top of the world, it’s amazing.” Amy, 19, added: “It’s overwhelming, I’m so pleased.”
They had two hours to produce three courses. To start, they prepared cod coated in crispy pakora batter, served with red lentil dhal and pickled vegetables. Next to be served was marinated wild Atlantic prawns, tomato confit, scorched baby gem lettuce and a Marie Rose foam. Finally, judges were treated to poached Dover sole with textures of artichoke, herb mousseline and caviar cream sauce.
Now in its seventeenth year, the competition has been backed by some of the best chefs in the UK today, including Jean-Christophe Novelli, Tom Aikens, and Mitch Tonks.
Judge Ben Bartlett said the competitors had produced exceptional food. He added: “What you have done is incredible. You are all a credit to this industry.”
The final will be held in June at Grimsby Institute of Further & Higher Education. The UCB team is one of three which will be going through to the final from this heat.