Aspiring chef Jake Garland, from Weymouth College, showcased his culinary talents at the the semi-finals of the South West Chef of the Year competition, hosted by Exeter College.
The Level 2 Commis Chef apprenticeship student took part in the prestigious competition on September 30th, celebrating the culinary skills and creativity of the region’s professional chefs, students, home cooks, and junior talents.
Jake’s challenge was to craft a two-course menu for three people, featuring a starter and a main course, incorporating hake and a game protein element.
Jake’s performance in reaching the semi-finals was remarkable, competing against 15 other students/apprentices from across the South West region, including representatives from some of the most renowned eateries in the area.
Judges included celebrity chef Michael Caines MBE, of Lympstone Manor on the River Exe in Devon.
While Jake didn’t secure a spot in the finals, being part of this opportunity was a significant achievement in itself.
Reflecting on his experience, Jake said: “We’ll get them next time, and it’s definitely worth it for the valuable experience.”
Ashley Perry, catering lead at Weymouth College, added: “Jake and I worked together preparing for this competition, and we are very proud of Jake’s commitment and achievement and hope it builds confidence for his future career.”
Jake and the college would like to thank Ben at the Brace of Butchers, Weymouth, for generously providing the exceptional venison that Jake used in his dish. Preparing for this competition would have been incredibly challenging without their support.
Congratulations, Jake and good luck for the next one!