Trainee chefs get a taste of the action

9th May 2016

Three trainee chefs studying at Barking & Dagenham College?s Technical Skills Academy have been handpicked to assist the competitors taking part in the national final of the National Association of Care Catering (NACC) Care Cook of the Year 2016 competition on Wednesday 8 June 2016.

George Fodor, 16, from Ilford, Lucy King, 17 from Dagenham and Gemma Naidoo, 16, from Beckton, have been chosen by professional chef and lecturer, Lynden Davies, to support the competitors on the day.

Lynden, who will also be one of the judges in the competition explains,

"These are the three best students in my class and I will be training them to fulfil the role of Commis Chef for a day.

"A Commis Chef is the first step on the journey to becoming a chef, and this is a great opportunity to see professional chefs in action and I hope it will encourage them to think about careers in the care sector.”

This is the third year that the industry-standard catering kitchens at the Academy have been chosen to host this competition for professional chefs working in care homes across the UK.

Twelve professional chefs will converge on the Academy to battle it out to become NACC Care Cook of the Year 2016.

About the National Association of Care Catering (NACC) competition

Organised by the National Association of Care Catering (NACC), the Care Cook of the Year culinary competition seeks out the best care cook in the UK by challenging entrants to create a nutritionally-balanced, two-course menu (main and dessert) that is suitable for service users in a care setting.

The combined food cost for both courses must be no more that £1.50 per head based on four portions and it is to be produced in just 90 minutes. Each competitor is expected to demonstrate nutritional understanding of the foods they are using, plus culinary flair in flavours, execution and presentation, with the appropriateness for the target clientele always a priority.

In addition, the judges are looking for innovation, costing, suitability for the environment, adherence to nutrition guidelines, taste and overall menu balance.

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