Carden Park chef takes Cheshire Young Chef Crown

Carden Park chef takes Cheshire Young Chef Crown
North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 25th March 2015

Carden Park chef takes Cheshire Young Chef Crown

21 year old chef de partie Leo Deglane from Carden Park, has cooked his way to the finals of the North West Young Chef Competition 2015, and will now go forward to represent Cheshire.

The competition, sponsored by Essential Cuisine and CHR, looks for chefs under the age of 23 to cook a 3 course meal for 2 people featuring local and seasonal produce.

Leo, originally from France, said “this is my first cooking competition in England, and I feel great to have won.”

“Entering the competition was an important stepping stone in my career. I had lots of support and encouragement by my Executive Head Chef Graham Tinsley and the rest of the Carden Park team.”

Leo starterThe 2 and a half hour cook off took place at South Cheshire College on 24th March, as Leo faced stiff competition from 4 other regional chefs; Andrew Carlton from The Goshawk, Charlie McGowan from Chez Jules, Luke McMenamay from La Belle Epoque, and Nigel Hankey from Grill on the Square.

Leo’s winning starter was confit trout with nut brown butter sabayon, goat’s cheese mousse with gingerbread, leeks a la greque and pea salsa.

His main course was pan roasted breast of duck with leg cromesquis, black pudding and potato layer, broccoli stalks, squash and toasted quinoa.

He ended his regional and seasonal menu by creating Bramley apple charlotte with rhubarb fool.

The judges on the day were chairman of Judges Brian Mellor, Managing Director of Essential Cuisine Nigel Crane, and Director and Group Executive Chef of The Peach Tree, Chris Burt.

Leo will now go on to attend a master class with an acclaimed chef to hone skills with the industry’s best, before going on to compete against the other regional winners in the final of North West Young Chef Competition, which will be held at Manchester College on 7th May 2015.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you