A former Walsall College Hospitality and Catering apprentice Frances Attwood, who now works as a demi chef de partie at the Michelin starred restaurant, Simpsons in Birmingham, has been named Young Chef of the Year by the 2016 British Culinary Federation Awards. The British Culinary Federation is one of the largest associations in the United Kingdom and aims to promote culinary skills throughout the industry and support highly skilled professionals within the catering industry.
Following this award, Frances (21) who completed her Level 2 Apprenticeship in Professional Cookery with Aston Villa Football Club and Walsall College, is now recognised as someone to watch in the future.
Her winning menu consisted of Cornish turbot with hispi cabbage, avruga caviar, shellfish sauce; duck with salsify, apple, hazelnut, sherry vinegar and a dulcey dessert served with caramelised white chocolate, blackberry and gingerbread.
She competed against 15 young chefs from some of the UK’s best restaurants. As well as winning the top spot in the final, Frances also collected a prize for the best main course in the competition which took place at the University College Birmingham.
Competition organiser and BCF President Peter Griffiths, who announced the awards, presented by BCF Chairman Matt Davies, said: “The BCF Young Chef of the Year continues to attract interest from many renowned establishments and this year’s final was probably the highest standard we have seen in the 19 years of running this competition. Standards set were a credit to all the competitors and their mentors.”
Competitors had two hours to produce a three-course meal for two covers, the first course had to include fish and the main course, duck. They also had to use at least one product from the Major International range.
Over the years, the competition, sponsored by Major International, Beacon Design, Interfruit, Wrapmaster and Villeroy & Boch, has discovered some incredible talent and continues to attract a host of young chefs from a diverse range of establishments around the UK. This year was no exception, with seven Michelin starred establishments shortlisted to the final.
Judges were Idris Caldora MCA, Royal Academy of Culinary Arts, Chef Adopt A School; Stuart McCloud, Chef Director, Zuidam Ltd; Nick Vadis, Culinary Director, Compass Group UK & Ireland; Adam Handling, Chef Patron, The Frog restaurant, London; David Colcombe, Chef Consultant and Visiting Professor for Culinary Arts at UCB and Jerry Toth, Chef Director, Sundial Group.
Frances said: “I was 100% focused on the task at hand and happy that I’d cooked as well as I could on the day.
“When the main course prize was called out, I thought I might be in with a chance but even when my name was called for first place I could barely believe it.”
Trainer Assessor in Hospitality and Catering at Walsall College, Maria Averis, said: “We are immensely proud of what Frances has gone on to achieve since completing her apprenticeship only last year. She showed great talent and flair in her culinary skills and has the potential to go very far in her career.
“She is a great example to other young people considering taking an apprenticeship route. Her success is inspiring and shows how apprenticeships can improve your career prospects.”