Tequilla Francis, beat three other competitors to represent north London in the regional heat of FutureChef. She will be mentored by a top industry professional as she goes on to represent north London in a national competition.

Tequilla Francis, a Year 9 student from Northumberland Park Community School, came first in the local heats of FutureChef last week, judged by Michael Riordan, executive chef at the prestigious Renaissance St Pancras Hotel, and Kevin Banks, head chef at the Financial Times.

Tequilla will now get the opportunity to work alongside Mr Banks in his kitchen at the Financial Times’ head office to refine her dishes for the London final next month.

She impressed both judges with a main course for two people of pan-roasted salmon, crushed minted potatoes, carrot spaghetti and peas a la Francaise, and a dessert of bramley apple meringue tart – all on a budget of £7. Mr Banks said that even his own pastry chef could not have produced a better meringue tart.

Tequilla said: “I wasn’t nervous as I knew that my dishes were good and had practised and practised so that if there was a problem I would have the knowledge of how to solve it. This is important when you are a chef. I was very pleased when my teacher, who is a chef, said that he could not have done a better pudding!
During this competition I have developed so many cookery skills; I hope that this will help me win the next round so I can go on to the final and represent Tottenham.”

Our school’s enhanced learning co-ordinator John Liversidge said: “I had very high hopes with Tequilla. She not only possesses great skill but is willing to learn. She is very calm under pressure and thinks on her feet, and importantly is prepared to work hard. All these are essential if Tequilla is to become a chef.”

Following her victory at Barnet and Southgate College, Tequilla will make her way to the University of West London on February 10 for the regional final.

The national competition, open to 12 to 16-year-olds, is run by Springboard to help young people get an insight into the culinary industry and improve a valuable life skill.

Source: Tottenham Journal, January 2014