This prestigious culinary competition is open to all chefs working in the care sector and is designed to showcase the talent, innovation, skills and knowledge of nutrition and dietary requirements of each contestant.
Entrants were given the challenge at the regional finals to create a new menu which was within the strict budget set and also had to meet specific nutritional and dietary needs. Patrick chose to make chicken roulade with sage and onion stuffing due to the dish’s high content of protein, fibre and nutrients which would benefit care home residents. He then prepared a black forest trifle for dessert which has a soft consistency and is suitable for most types of diets, including those who require a softer option due to chewing and swallowing difficulties. The trifle was then topped with shaved dark chocolate which contains antioxidants and is known for its health benefits including reducing resistance to insulin.
Participating chefs had just 90 minutes to produce their meals which were judged on their nutritional value, health benefits, culinary flair, menu balance, execution and presentation.
Patrick said: “I am so proud to have made it to the final of the south west regionals, I am very passionate about creating dishes which are not only pleasing to the eye, but also taste delicious and aid the health and wellbeing of our residents.
“It is a great honour to have made it to the finals and I am glad that my culinary skills have been recognised in this way. Through this experience I have learnt some new tips along the way and I am looking forward to sharing these with my team at Great Oaks.”