Rising Stars in the Kitchen: Inside the Rotary Young Chef Competition and Alex’s Inspiring Journey

The Rotary Young Chef Competition is more than a cooking challenge — it’s a launchpad for young culinary talent across the UK. Open to entrants aged 11–17, the competition asks each young chef to plan and cook a two‑course meal in just two hours, testing not only their creativity but their discipline and resilience.

Along the way, participants develop essential skills that reach far beyond the kitchen:

• Food presentation

• Understanding of food hygiene

• Confidence

• Time management

• Ability to work under pressure

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Sponsored by Filippo Berio, the competition gives entrants the chance to be judged by leading industry professionals. And for the national winner? An unforgettable two‑day culinary trip to Tuscany, complete with regional cookery classes — a dream for any aspiring chef.

Alex’s Journey: 2025–26

Abergavenny Club Round – July 2025

Alex’s culinary adventure began on 16 July 2025, when Abergavenny Rotary Club held its first Club round at King Henry VIII School. Judged by Franco Taruschio — renowned chef and Life Patron of the Abergavenny Food Festival — and Lucie Parkin, Festival Director, the competition brought together 11 talented young chefs.

Alex and fellow competitor Aled impressed the judges and were selected to take part in a live cook‑off at the 2025 Abergavenny Food Festival.

Cooking Live at the Abergavenny Food Festival

Cooking in a competition is one thing. Cooking live on stage in front of an audience is another level entirely.

Alex and Aled rose to the challenge, delivering outstanding dishes under immense pressure. Their performance was judged by Daniel Jones from the Abergwaum Hotel, Fishguard.  Alex and Aled deserve praise for their composure and skill in such a demanding environment.

District Round Victory – February

In February, Alex moved on to the District round — and won.

Many thanks to the Judges Danielle Phillips (The Gaff Restaurant) and Lorella Attaccalite (The Fuzion Restaurant).  This round highlighted Alex’s focus, enthusiasm, and technical ability. Each round of the competition raises the bar, and Alex met the challenge head‑on.

South Wales & South West Cluster Final – March

March brought Alex to Bristol for the Cluster Final, where the top four young chefs from four Rotary districts competed. The standard was high, with every entrant demonstrating their talent.

Alex’s chosen two‑course menu featured:

• Gad Pad Med Mamuang (Chicken & cashew nuts)

• Lemon & Lime Posset with warm shortbread fingers and a tangy raspberry coulis

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Judges Andy Ridewood (Head Chef, Clifton College) and Sarah Alder (Cookery Teacher) praised the high level of skill across all competitors, noting how everyone’s high standards and skills made it difficult to choose a winner.

Reaching this stage is a tremendous achievement — and Alex should be incredibly proud.

A Competition That Shapes Futures

The Rotary Young Chef Competition thrives thanks to the dedication of organisers, judges, volunteers, and supporters. Their commitment creates opportunities that help young chefs grow not only in culinary ability but in confidence, teamwork, and personal development.

To everyone involved: thank you. Without your support, these life‑changing experiences simply wouldn’t happen.

And to those who progressed to the National Final — good luck.

Feeling Inspired?

If Alex’s journey has sparked your interest, keep an eye out for the 2026/27 Rotary Young Chef Competition. Whether you’re a young cook, a parent, a teacher, or a food lover, this competition is a celebration of passion, creativity, and the next generation of culinary talent.