Catering student proves success is no flash in the pan

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Danielle Heron, a professional cookery student at The Manchester College, has finished runner-up in Essential Cuisine North West Young Chef of the Year. Danielle was the only student competing in the final - all the other competitors work full-time in the industry.

The final took place at Restaurant 141, one of The Manchester College’s training restaurants. The competition was judged by a panel of chefs, including Lisa Allen and Steven Doherty.

Danielle cooked port of Lancaster haddock with Lytham shrimp risotto, mace cloud, curry oil and baby chard, followed by Bowland lamb with fondant, leeks, carrot, Delamere goat’s cheese bon bon and jus. Her mouth-watering regional main was followed by Cheshire apple soufflé and caramel ice cream, jelly and shard. Danielle created all three courses within two and a half hours.

Danielle recently won UK Young Seafood Chef of the Year along with teammate Chelsea Taylor, also a professional cookery student at The Manchester College. Chelsea and Danielle will be working at the Villa Country House Hotel after they complete their course. Chef patron, Nigel Smith, offered them the jobs when he was impressed by their skill and teamwork at another competition.

What next? Could your cooking win prizes? Find out about Danielle’s course, Level 2 Diploma in Professional Cookery, or find out about other courses in hospitality and catering.