The finale of the 2022 Sacred Heart College Junior Chef Competition was held last Tuesday evening, involving grade four students from six Catholic primary schools across the region.
The first round of the competition was held earlier this month in the college’s Frayne Hospitality Centre, where the students were challenged to prepare a stack of three pancakes with a mixed berry sauce (in 45 minutes).
In the Grand Final, students were challenged to prepare fresh fettucine with a Napoli sauce and present their best plate to the judges within a one hour and 15 minute time limit.
The Junior Chef competition aims to provide grade four students with an opportunity to experience the secondary environment, while building on their culinary and teamwork skills.
This competition also provided an opportunity for students at Sacred Heart College to act as mentors to the primary students.
Well-respected local food identities Diana Marsland – Diana Marsland Cooking School, Mark James – Donkey Kyneton, Jennifer Beachey – ExpertEats, took on the role of judges for the event.
MC for the final was college captain Sam Gordon.
“After an enforced break due to COVID restrictions, it was a great joy to see the primary school students back at the college for our Junior Chef competition,” college principal Dr Darren Egberts said.
“I was amazed at their skills in the kitchen and the teamwork demonstrated within each group of four students.
“A big thanks to the staff of the six primary schools who participated, and to the parents and families who attended on the evening.”
The winners on the night were the team from St Mary’s, Castlemaine, who were awarded an amazing 20/20 for final product – presentation and tasting.
The winning school received a $250 gift nursery voucher to allow them to purchase plants for the school’s kitchen garden and all competitors received a gift of kitchen items from supporting local business Mort & Pestle – the Kitchen Shop Woodend.
All at Sacred Heart College hope this experience will be the beginning of an interest in cooking for the students involved for years to come.
