School chef wins Compass senior competition
Following a tight competition at The Restaurant Show yesterday, Dant was named the winner ahead of Lesek Karpinsk of Chartwells and Paul Dickinson of Restaurant Associates in London who finished second and third respectively.
He not only wins a study trip to South Africa, but a stage at Jason Atherton’s Restaurant Pollen Street Social when it opens in February.
Michelin star rivals
Atherton, who will help launch a number of restaurant concepts with Compass, and who judged both the junior and senior competitions this year, said: “Long gone are the days when contract catering is seen to be the second best career in our industry. These guys are super talented cooks.
“It’s incredible to have that breadth of talent in the contract catering industry, and it tells me we’re doing the right thing and nurturing the right talent, which is important. It’s not just the Michelin star elite now. All these guys want to be a great chef even though it’s another part of the industry.”
Dant’s menu, which was required to feature macadamia nuts, consisted of an amuse bouche of Oxtail Ravioli and Fricasse of Wild Mushrooms; a fish course of Bream Pan Fried in Macadamia Oil with Smoked Haddock and Potato Brandade, Braised Fennel, Sweet Peppers, Curried Cauliflower and Toasted Macadamia Nuts and Macadamia Nut Milk; a main course of Tenderloin of Pork with Braised Cheek, Cassoulet of Tongue, Fried Pigs Ear Bon Bon, Savoy Cabbage and Celeriac, Quince Puree and Roasted Shallot Jus; and finally a dessrt of Warm Bramley Apple Cake with Crème Fraiche and Vanilla Ice Cream, Bramley Apple Samosa, Baked Apple and a Salt Caramel and Calvados Sauce.
Dant’s win followed that of 23 year-old Jack Crow from Coutts Bank in The Strand, who was named Junior Chef of the Year by Compass.
