Recently, AS1 Thomas entered in the Deli Fresh, Young Chef of the Year Competition. This is a competition open to all trainee and professional chefs under the age of 25.
With the help of her colleagues, Cpl Hudson and Cpl Rowley, Thomas submitted a video of dishes that her and her team created and received success in the heat stage of the competition where she was selected out of a pool of judges such as Ynyshir Chef Gareth Ward.
This was a huge achievement, being selected out of a pool of over 120 chefs, from areas such as Michelin Starred restaurants, leading hotels, restaurants and bar chains, outside catering, stadium venues and higher education facilities, to get into the final 11 when it was her first ever competition!
During this next stage, AS1 Thomas was given a selection of ingredients to choose and order from and sat down to plan a menu with Sgt Malone and Cpl Rowley. Together, they completed 3 run-throughs before the competition. Thomas took this challenge in her stride, soaking up all her new knowledge and skills, evening learning how to bone and roll rabbit to make a ballotine. Whilst competing at Newcastle College, she was given 3 hours to create a Main Course and Dessert with no preparation of dishes or ingredients before the beginning of service.
Her menu consisted of a main course of Roasted Saddle of Rabbit, Rabbit Pithivier with roasted vegetables, fondant potato, pumpkin puree, honey glazed heritage carrots, buttered girolles, toasted pine nuts with a rabbit and marsala wine sauce. The dessert was a Sticky Toffee apple and stem ginger pudding, textures of apple, chocolate snap, walnut praline, honey and vanilla ice cream served with a toffee and honey sauce.
A huge congratulations to AS1 Thomas, a young chef with plenty of passion for the industry! We are looking forward to hearing of more success as she competes in Coventry for EXJC23 Young Chef of the Year, which she has begun preparing for already!
