Three teenagers from York will compete to be crowned Yorkshire's best young chef at a gala dinner at the Pipe and Glass Inn on 9 November.
The Golden Apron competition is run by Michelin-starred chef James Mackenzie, the Yorkshire Wolds Cookery School and farming company JSR.
Zacharias Abbott, aged 16 from Stamford Bridge, Kurtus Auty, 18, from Selby and 15-year-old Jemima Harpin, from Nun Monkton have all made it through to the final.
Each finalist will work with Mackenzie and his team at the Pipe and Glass to cook a starter-sized portion of a dish, with diners voting ‘blind'.
The winner's prize will include a work placement with Cranswick, working on the Asda account with their new product development team.
For a place in the final, eight young chefs cooked for Mackenzie; Mark Richmond, innovation development chef at Asda; Tim Rymer, CEO of JSR; and Ali Bilton, tutor at the Yorkshire Wolds Cookery School.
Competitors had to prepare a dish of their choice using locally sourced pork as a core ingredient, in under two hours, working within a budget of £10 for two servings.
The judging team praised Abbott, who is studying level one catering at York College, for his innovative dish. He produced Earl-Grey-crusted pork tenderloin on a bed of curly kale with fondant potato and apple and bergamot purée.
While Harpin, who is studying GCSEs including food and nutrition at Queen Margaret's School, made stuffed Savoy cabbage with a gutsy tomato sauce, which the judges said was "light, different and original."
The other five semi-finalists were: Megan Grant (15) from Doncaster; Molly Lyster (14) from Huddersfield; Katie Mayes (18) from Castleford; Josh Rowan (17) from Hessle; Martha Wood (16) from Knaresborough.
Mackenzie said: "The standard of cooking we saw on the day was remarkably high - it was genuinely difficult to decide on our three finalists. There are definitely some culinary stars of the future here."
The Golden Apron is open to young chefs living in Yorkshire aged between 14 and 19 years old.