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Weekly Edition - Publication date:- 2017-02-10

-en Southport & Mersey Reporter

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National Final of Future Chef for Marple School Pupil

16 year old Mathew Jackson has reached Springboard's Future Chef National Final, beating over 8,000 pupils to make it this far.

On 6 February 2017, at The City of Liverpool College young, aspiring chefs competed in Future Chef 2017 for a place in the National Final. Future Chef directly relates to the national curriculum and gives young people a life skill. It aims to tackle the severe skills shortage facing hospitality by inspiring 12 to 16 year olds to develop their cooking skills and understanding of nutrition.

Springboard's Future Chef features a 4 stage national competition, annually involving over 8,000 participants. It also includes classroom resources, chef demonstrations and skills challenges, and forms a link between schools and hospitality employers.

Mathew Jackson from Marple Hall School beat 7 to reach the National Final of Springboard's Future Chef competition. Mathew served a delicious menu of fillet of cod served with saffron potatoes, beetroot, fennel and beetroot powder with toblerone souffl?with almond ice cream and will compete at Westminster Kingsway College in London on 27 March 2017.

Mathew said:- "I'm so pleased to have won and I'm really looking forward to the National Final".

Head Judge Gareth Billington from Sodexo, Everton FC said:- "It was a hard decision to make as standards were so high today, Mathew dishes showed a good balance of flavours and textures with the necessary skills to take him through to the National Final."

Springboard Regional Manager Joanne Greenall said:- "Springboard's Future Chef was developed as a result of research into young people's ideas about the hospitality industry. Research revealed that young people really admire high profile celebrity chefs, yet surprisingly few genuinely consider a career as a chef! Springboard's Future Chef provides teachers and young people with a wonderful insight into the wealth of career opportunities that the hospitality sector has to offer."


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