Grab & Go Challenge names school chefs competing in live cook-off
The competition challenged school chefs to design, cook and serve a nutritious food item that can be eaten ‘on-the-go’ by youngsters. Chefs are tasked to cook four portions of a grab & go meal or breaktime savoury snack with a total cost per head of 60p (to include food costs and serving item- box, cone, paper wrapping).
Judges, led by Kate Snow of Quorn and former LACA School Chef of the Year Holly Charnock, reviewed the entries. The live cook-off will take place in Leeds where competitors will have 30 minutes to prepare, cook and serve their dish.
The final shortlist of three school chefs will be invited to the LACA Main Event in Birmingham to compete for the overall title. The winner will be given a demonstration slot on the LACA Live feature on Thursday 6th July to showcase their winning dish.
The winning school chef will receive £500, a Green Street Kitchen concept for their school (worth up to £1,500) and the opportunity to work with the Quorn European culinary team.
Phil Thornborrow, foodservice director at Quorn, said: “Providing great tasting, healthy and sustainable meals for pupils is at the core of our mission at Quorn Professionals.
“With many schools increasing focus on grab & go options, it’s important to us that we support the sector and show them how they can create dishes that tick the box on nutrition, budgets and sustainability without compromising on taste.”
The seven school chefs competing in the live cook-off include:
- Angela Senyo, Childeric Primary School, Chartwells Lewisham: cheesy Quorn Mexican muffin with charred corn and fresh tomato relish
- Jasveen Gill, Jesmond Park Academy, Newcastle City Council Catering: sticky Quorn dippers with fresh zesty Asian-style slaw in taco wrap
- Jody Iske, Queen Ethelburga's College: a flour tortilla filled with Quorn mince, Mexican rice and a spicy mayonnaise
- Kiran Kaur, Cragside Primary School, Newcastle City Council Catering: bao buns filled with Japanese crispy-coated Quorn in a sticky sauce
- Lee Taylor, John Gulson Primary School, Academy part of Atalian Servest: West Indian street food meets Mexican softshell taco in a marriage made on the palate
- Liam Browne, Beech Hill Primary School, Newcastle City Council Catering: Turkish-style Quorn doner kebab with handmade seeded bread and traditional accompaniments
- Magdalena Danczuk, Westfield Primary School: warm pitta bread filled with Quorn mince, baked beans, peppers, sweetcorn, onion and garlic with BBQ spices, served with homemade raita sauce