18 (BVBM) 12/1/2018 B . V. M .
Dorset amateur cooks through to national finalsTwo Dorset students havebeen short-listed to cook atthe national final of theTeflon Diamond StandardAwards 2018.
Jack Rymer fromGillingham School and KaiTrevett from Thomas HardyeSchool in Dorchester havereached the final in theirrespective categories, andwill be cooking to win aSpecialised ChefsScholarship with the RoyalAcademy of Culinary Arts.Seventeen-year-old Jack willbe cooking loin of venisonwith Pomme Dauphinoiseand a red wine reduction;while 15-year-old Kai, whowas a finalist in last year’scompetition, will be makinga croquembouche filled withvanilla flavoured cream.
Jack has been a keen cooksince the age of eight. “Evenin GCSE Food Tech I couldsee that he was verytalented,” said Mrs JackieMerry, head of design. “He’san inspirational chef and hasalways been totallydedicated. He createsinteresting dishes and isadept at flavourcombinations.”
Jack chefs part time at TheRoyal Oak, Swallowcliffe.“The head chef there is a
good teacher and lets mehave a lot of responsibility,”said Jack. “He worked underMarcus Wareing, GordonRamsay and Michel Roux Jrand has lots of goodcontacts.”
Mrs Merry’s son Sebastianis head chef at The Magpierestaurant in Heddon Street,London and is coming to
Gillingham School to do amasterclass with the Year 12Level 3 Diploma students,concentrating on high levelculinary skills; and Jack ishoping to pick up some lastminute tips. Jack is alsogoing to do his workexperience week at TheMagpie in the summer.
“We are all very excitedthat Kai has reached the finalagain this year, especially ashe is only 15 and still inYear 10, the first year of hisFood and Nutrition GCSE,”said Sally Voss, Kai’s foodteacher at the ThomasHardye School.
“Kai is a very enthusiasticstudent of food and nutrition,always going the extra mile
in practical lessons, oftenproducing some veryadventurous products.
“He likes a challenge, andI am sure he will not lethimself down when heproduces his croquembouchefor the competition, despiteonly having one and a halfhours to complete it.
“This classic Frenchdessert requires a lot of skill
and patience. We all wishhim lots of luck in thecompetition and with hisfuture career.”
John Grindle fromDorchester has reached thenational final for the KeenHome Cook category; he willbe cooking poached sea bass.
The final is being held inLondon on Wednesday 24thJanuary.
17-year-old Jack Rymer with head of design atGillingham School, Jackie Merry
15-year-old Kai Trevett of Thomas Hardye School,D o rc h e s t e r
Ja c k ’s loin of venison with Pomme Dauphinoise and a redwine reduction; which he is cooking in the finals
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