MARTIN MAKES HIS MARK AT YOUNG CHEF COUNTY HEAT !
A TEENAGE chef who is making a real name for himself as an ambassador for local produce is on the road to becoming the best culinary property in the North West.
Nineteen-year-old Martin Frickel, chef de partie at Kendal’s Castle Green Hotel in Sedbergh Road, was thrilled to win yesterday’s Cumbria heat of the Essential Cuisine-sponsored North West Young Chef of the Year 2009.
Alongside five other 18-25 year old finalists, he took to the challenge of cooking up a winning three course meal for two using local North West produce costing up to £25, and even rolled up his sleeves to make the goat’s cheese for his dessert with local dairy producer Thornby Moor.
Up against a record number of entries this year, the teenager from Kendal, said he was over the moon and absolutely raring to go for the title against county winners from Merseyside, Cheshire, Greater Manchester and Lancashire in May’s final.
“I’ve always had a passion for food and cooked with mum from a very young age, so working with food just comes naturally to me,” he said. “I am inspired by the likes of renowned chefs Thomas Keller and Ferran Adria and my aspiration is to work in a Michelin starred restaurant.
“Winning Young Chef, which gives chefs like myself the chance to demonstrate their skills and understanding of food and, unlike other competitions, have complete freedom in choosing menus and presentation, would hopefully set me on track to cooking in this league very soon.”
At yesterday’s nerve wracking cook off at Kendal College, Martin had to impress a scrupulous judging panel, made up of competition organiser and British Masterchef Brian Mellor (Chef ‘n’ Farmer, Wirral), restaurateur Matt Nugent (Heathcotes restaurants) and Nigel Crane, chef and managing director of competition sponsor, Essential Cuisine, based in Cheshire.
With passion and precision, he first rustled up a starter of pan fried line caught Morecambe Bay sea bass with Lakes’ speciality Cumbrian pancetta powder, pickled apple dice, apple liquid ravioli, apple blossom flowers, cauliflower puree, carpaccio and ras el hanout caramel.
This was followed by a main course of Holker Estate venison loin, sous vide, braised buckwheat finished with venison jus, diced beetroot, red wine beurre rouge, woodland mushroom puree, sauted girolles and diced winter squash.
Dessert consisted of rhubarb cheesecake made with Sarah Nelson’s Grasmere gingerbread crumble, Thornby Moor goat’s curd and mascarpone filling with forced organic rhubarb jelly coriander syrup and rhubarb confit.
“My menu featured a wide range of Cumbrian produce, which is at its best when in season,” said Martin. “The style of this menu reflects my cooking style, featuring both complex and simple cooking methods and processes to complement the great flavours of the produce.
“I am passionate about local produce, the quality and range, and really enjoy cooking with it at the hotel. This is where it’s important to get to know your suppliers.”
If Martin goes on to win North West Young Chef of the Year at the final in front of regional producers, food writers, media and top chefs, he will receive a week long bursary in a top European restaurant with mentoring from an accomplished chef. He will also win a weekend for two at a luxury hotel and a set of Global chefs’ knives.
North West Young Chef aims to give chefs the opportunity to increase their chances of achieving long term goals, demonstrate skills to a professional audience and get invaluable feedback.
Judge Nigel Crane from Essential Cuisine said: “It not only gives chefs the chance to experience the thrill of competing, but the chance to learn from peers and give potential employers something to think about when they look at a CV. It’s a competitive industry and accolades such as this play a big part in shaping an aspiring chef’s future. We wish Martin luck in the final.”
Matt Nugent added: “I thought the standard was very high today and it would appear that the future of catering hospitality in the North West is in safe hands.”
20/02/2009|