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Doncaster school cook is real hot stuff

Finalists of the Yorkshire and Humber School Chef of the Year 2014, Kevin Hardman (Maltby Academy), Alison Jones (Toll Bar Primary) and Katherine Breckon (West Cliff Primary School,  Whitby)  at Doncaster College. Picture by Tony Johnson

Finalists of the Yorkshire and Humber School Chef of the Year 2014, Kevin Hardman (Maltby Academy), Alison Jones (Toll Bar Primary) and Katherine Breckon (West Cliff Primary School, Whitby) at Doncaster College. Picture by Tony Johnson

Cook Alison Jones proved she was the cream of the crop after being named one of the best school chefs in Yorkshire.

Toll Bar Primary School chef Alison went head to head with some of the region’s hottest culinary talents in a showdown at Doncaster College.

And, although she missed out on the top spot, Alison proved she was still hot stuff when it came to dishing up the goods.

She was one of three school chefs competing for the title of LACA Yorkshire and Humber School Chef of the Year 2014, with the three finalists drawn from Doncaster, Rotherham and North Yorkshire.

Alison didn’t scoop first place but did receive the Highly Commended Dessert Award.

Coun Joe Blackham, Doncaster Council’s cabinet member for Trading Services, said: “We are very proud of the excellent school meals in Doncaster, and of Alison. Her efforts were recognised with a highly commended dessert award for her delicious rhubarb panna cotta crunch with raspberry milk shake.

“Every day our professionally-qualified catering teams provide around 16,000 meals in 120 schools throughout Doncaster. Our meals offer an exciting choice of healthy, fresh food at excellent value.

“As Alison’s delicious competition dishes proved, school meals are tasty and tempting. I would like to congratulate her on her success in the competition.”

The awarding of any highly commended prize in the School Chef of the Year finals is not automatic and is entirely at the discretion of the judging panel who praised her dessert for being well executed, tasty and of a very high professional standard.

The annual competition aims to show the high quality of school meals to parents and the important contribution they can make not only to the health and wellbeing of children but also their physical and educational attainment.

Each entrant was required to produce a healthy balanced two-course meal, comprising a main course and dessert, that would appeal to 11-year-olds in school, in just 90 minutes.

 

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