Kitchen cooler
Last updated 14:59, Monday, 03 March 2008
PROFESSIONAL chef David Gunn revealed the secret to protégée Meg Leslie’s success – staying ice-cool in the kitchen.
Mr Gunn, head chef at the University of Cumbria, is helping Meg prepare for the final of the prestigious FutureChef competition on March 17.
And he is delighted with her progress – and impressed with her unflappable temperament.
Mr Gunn, who has been a chef for more than 20 years, said: “Meg is so cool under pressure it is unbelievable. I think she has a very good chance of doing well in the final.
“Some of the best chefs in the world would struggle under the pressure of competition but it’s not a problem for Meg. She also has the rare gift of being able to take things in first time. When we did our first practice I was bowled over by the dish she produced.
“She has shown great skill and determination to reach the final.
“It takes a lot of talent and hard work to reach this point and I’m very pleased that I have been able to act as her mentor in preparing for the big day.”
Meg is a pupil from Trinity School in Carlisle and qualified for the national championship by winning her local heat and the Northwest regional final held in Manchester in January.
She will take her place in the National Final at Westminster Kingsway College in London to prepare and cook a two-course meal consisting of a hot main course and a hot or cold dessert for two from a specially-selected basket of ingredients provided prior to the final.
A panel of well-respected chefs will judge.
FutureChef is designed to help 12 to 16-year-olds learn about food and how to cook, and is based on a nationwide, four-staged competition. Last year’s competition attracted a record 7,039 entrants from 522 schools throughout the UK. Previous winners have gone on to have careers working as chefs.
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