Daniel Andree Parsons of Bourne Hall hotel in Bournemouth won the BCF Young Chef Challenge at Salon Culinaire at the Hospitality Show 2013 at the NEC Birmingham this week.
Parsons, who was awarded a silver medal and best in class, was one of seven chefs battling out for the British Culinary Federation title.
The competitors were asked to prepare, cook and present two plated portions of a duck dish to a competitor's choice. Parsons' winning dish was a pan-seared breast of duck, red lentils, five spices and spring roll.
The finalists were:
Daniel Andree Parsons Bourne Hall hotel, Bournemouth (silver and best in class)
Amy Duthie Chartwells, Compass (silver)
Craig Campbell Genuine Dining, Medway Council (bronze)
John Goodby St Andrews Town Hotel, Droitwich (bronze)
Ryan Davies The Bear, Crickhowell, Powys (bronze)
John Bowler Bournemouth & Poole College (merit)
Greig Young The Vineyard at Stockcross (merit)
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