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The Lunch Bunch – Chef Pair Take SCOTYs
17 February 2020
Two Atalian Servest chefs have each won regional School Chef of the Year (SCOTY) awards in the West Midlands and the South West.
The pair work in Atalian's specialist education and healthcare catering brand called Academy.
Academy’s School Chef Jennifer Brown won the South West region SCOTY and Chef Manager Lee Taylor won the West Midlands SCOTY. Both School Chefs have secured places in the National SCOTY final, run by the School Food People (LACA).
“Jennifer and Lee are incredibly talented individuals and are both a credit to Atalian Servest. This is a wonderful achievement for them and we will be fully supporting them in the final.”
-Daniel Dickson
CEO UK & Ireland, Atalian Servest
£1.30 per meal
During the regional SCOTY competitions, chefs had 90 minutes to prepare four portions of a main course and a dessert suitable for 11-year-olds in schools, with a maximum spend allowance of £1.30 per meal.
Brown, is based at Sarum Academy in Salisbury, Wiltshire. Her main dish was a chicken and tarragon ravioli with lemon and garlic dressed carrot and courgette topped with parmesan. The dessert was a chocolate brownie base topped with cheesecake and fruits of the forest.
Vegetarian
Taylor cooks at John Gulson Primary School in Coventry. He won with a vegetarian inspired dish from Bangladesh ‘for a life on the open sea’. He created a vegetarian chickpea and spinach curry in a chapati boat on a sea of red lentil dahl with salad refresher. His dessert was a classic Indian Keer with a twist using burnt orange segment and a flavoured custard tea.
National Final
The SCOTY National Final will be held on 5 March 2020 in Warwickshire. Twelve school chefs will compete for the £1,000 cash prize as well as the 2020 LACA School Chef of the Year trophy. They will also receive an invitation to a calendar of catering industry events and a work experience trip.
Picture: School Chef Jennifer Brown won the South West region SCOTY and Chef Manager Lee Taylor won the West Midlands SCOTY.
Article written by Brian Shillibeer | Published 17 February 2020
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