Winning student chefs accept job offer

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Two trainee chefs studying at The Manchester College’s Moston Campus, Danielle Heron from Bacup and Chelsea Taylor from Oldham, have accepted job offers from chef patron Nigel Smith at The Villa country house hotel restaurant in Lancashire following success in recent competitions.

18 year old Chelsea won Lancashire Young Student Chef of the Year earlier in April where, along with 19 year old Danielle who was assisting her, she made a great impression on judge Nigel Smith. Nigel not only awarded Chelsea the title, he also offered her and Danielle a position in his restaurant. Chelsea’s winning menu for the competition was chosen for its use of local and regional ingredients, including a starter of Port of Lancaster smoked haddock with Lytham shrimp risotto, mace cloud and baby chard followed by a main course of trough of Bowland lamb with fondant, young leeks, carrot, Dolphinholme goats cheese bon bon and jus.

Chelsea said: ‘It was a really brilliant experience, I enjoyed it and I didn’t feel under too much pressure. My tutors were a great help and I am really looking forward to starting my new job at The Villa.’

Danielle will use the same menu at the end of April, with the addition of a Cheshire apple soufflé with caramel ice cream, jelly and shard dessert, to compete for the title of Essential Cuisine North West Chef of the Year. The final of the competition will be held at The Manchester College’s Didsbury Campus. This is a competition for young chefs working in the industry. Danielle is able to enter as she currently works at Ramsoms restaurant alongside her study. She has already beaten off stiff competition to reach the final and we wish her well.

In May, Chelsea and Danielle will be competing as a team in the national final of UK Young Seafood Chef of the Year in Grimsby. They won the regional finals with a menu of Grimsby smoked haddock risotto with curry, crispy egg and rocket; followed by an intermediate course of seared Canadian sea scallops with spring pea textures, red basil and mint; finishing with a main course of lemon sole with Jerusalem artichoke, fondant, parsley, granola and mushroom essence.

Danielle said: ‘The regional competition was great, I loved it, the atmosphere really gets your blood pumping. I think we did well because we work really well as a team and always have fun.’

Andrew Macleod, chef tutor at The Manchester College, said: ‘This is a fantastic achievement, not only for the students, but for the whole hospitality and catering department at the college.’