A young chef from Bistrot Verite is celebrating after winning the title of Merseyside Young Chef of the Year 2013, sponsored by Essential Cuisine.
Jacques Verite who works full time at his Dad’s family run restaurant in Southport, took part in the cook off at Southport College on 24th April.
At just 16 years old, Jacques wasn’t expecting to win, and said he was made up and overwhelmed to have been crowned the victor.
He cooked his way to the final with a starter of Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche.
His main course consisted of Morecambe Bay Turbot, Southport Shrimp Fritter, Carrot Puree and Perigueux sauce. He finished his winning menu with Ann Forshaw’s Yoghurt & Stem Ginger Panna Cotta, Yorkshire Rhubarb and Grasmere Gingerbread Crumbs.
Shortly after the cooking had finished, Jacques’ Dad Marc arrived and was overwhelmed that his son had won. “I’m a very proud dad! Very emotional too.”
When asked which chefs inspire him, Jacques replied “my dad, he’s always been supportive of me, and I look up to him.”
Jacques faced tough competition on the day from Kevin Reader and Steven Southern, both from Radisson Blu Liverpool, Sam Wilson from Thornton Hall Hotel, Pete Brandrick from Hard Days Night Hotel, and Owen West from London Carriageworks.
Judges on the day were Chairman of Judges Brian Mellor, Managing Director of Essential Cuisine Nigel Crane, and Head Chef Adam Townsley from Malmaison Liverpool.
Jacques will now go 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 13th June 2013.
