Teflonfi Diamond Standard Awards Inaugural Year Concludes
Northern Regional Champions Sean Noonan and Dylan Fish from Wirral Metropolitan College
win 2013 national catering award and right to host 2014 final!
Wedgwood Way, Stevenage, Hertfordshire, UK, March, 2013
Sean Noonan and Dylan from
Wirral Metropolitan College have just won the national finals of the first ever Teflonfi Diamond
Standard Awards. The award has been launched by DuPont, innovators of Teflonfi nonstick
coating systems, to recognise achievement on the part of young catering students aged 16-20
studying at A-level or catering colleges around the UK. The first year saw over 120 teams of 2 or
3 students from 70 schools and catering colleges spread across 7 regions in the United
Kingdom. By winning this prestigious National Event will be coming to a local venue to the
holders, attracting media, investment, sponsorship and national attention to the area.
The exciting national cook off final, which was contested between the regional champion teams
(see editors notes) at Abbots Hill Cookery School in Dorset last week was aired live attracting a
global audience of approximately 10,000 web users from the awards website at www.teflondsa.com. The Teflon DSA site will soon be airing a re-edit of the cook off and future subscribers
will have access to all cook off footage to enable future teams to watch and learn.
Having already become Northern Regional Champions in an earlier round of the competition,
Sean and Dylan from Wirral Metropolitan were competing against all the other regional
champion teams. The North Region was sponsored by Crealys Cookware. The National Cook Off
which was sponsored by Europasonic, took place at the Abbot’s Hill Cookery School in Dorset,
owned by celebrity chef Lesley Waters, the chairman of the Teflonfi Diamond Standard National
judging panel, known for her TV appearances on BBC Ready, Steady, Cook! and the dozens of
cookbooks she has authored.
Lesley Waters said: "I’m thrilled that we have been able to host the finals of the Teflonfi
Diamond Standard Awards at Abbot’s Hill. The young people competing at this event are the
seed corn of the industry and it’s so good to see them rewarded for their innovation and
creativity. I am thrilled that the Teflonfi Diamond Standard Awards have attracted teams of such
a high standard from all over the country. This is exciting news for the future of professional
cookery in this country."
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The national judging panel includes noted chefs and industry experts, including: Adam Smith,
premier sous chef at Hotel Ritz, London; Chris Moore, chief executive of the Clink charity, which
works to rehabilitate offenders through the hospitality industry; Anne Pierce MBE, chief
executive of the Springboard charity, which organises the FutureChef awards aimed at younger
students studying at GCSE level; Mark Lewis, group editor of the sector’s premier trade
magazine, Caterer & Hotelkeeper; and Wilbert Broeksmit marketing manager for Teflonfi
Consumer Finishes EMEA. All the judges are experienced and knowledgeable experts, who
understand the art and business of creating innovative and healthy menus, as well as the unique
demands and rewards of Britain
Next year
panel will include this years Title holders as junior judges permitted to judge every region apart
from their own.
The success of the Teflonfi Diamond Standard Awards in their first year has established a
pathway for keen catering students in the A-level age group, following on from the established
FutureChef Awards, the partner award scheme sponsored by DuPont.
Sean Noonan and Dylan Fish as well as their teacher Nick Castree won a selection of prizes
including a day at Alton Towers and dinner at Celtic Manor as well as £750 cash bursary and
the prestigious Diamond Standard Tiffany crystal trophies. The best prize of all is the one that
money can
- work experience at Abbots Hill Cookery School with Lesley Waters and with
Executive Chef Steve Titman from Red Carnation Summer Lodge. As the national winning
college, Wirral Metropolitan College also won a fabulous custom etched Tiffany crystal trophy,
and £2,000 of new kitchenware, bakeware and cookware for students to use, donated by the
generous sponsors DuPont, Tesco, Europasonic, Crealys, NoStik, and ProWare and LeChef by
Denny
. Teflonfi Diamond Standard National Champion - Sean Noonan said
wouldn
great confidence.
teammate Dylan Fish said
my life, I just cannot believe that we have done it!
Champions winning the privilege to host next year
national
event gets moved all around the UK building local engagement instead of remaining in London
as most National Awards do.
The regional sponsors of the Teflon Diamond Standard Awards which included Tesco, NoStik,
Crealys, and Europasonic worked hard to structure the competition in an inclusive way to ensure
as much engagement as possible and that teams would be able to build skills as part of the
competition process. A full list of regional reserve champions, finalists and commended entries
(see editors notes) will see their recipes and menu
cookbook which is scheduled to be published after the first 3 years of the awards when
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sufficient recipes are collected. (see editor notes for winning menu of Sean Noonan and Dylan
Fish) This will be marketed in colleges and schools to benefit an education focused charity,
which will be nominated by DuPont in the future.
The Teflonfi Diamond Standard Awards were judged in seven regions, which are: London &
South East, South West, East Midlands, West Midlands,Wales, North and Scotland. For the 2014
Awards Northern Ireland will also be eligible to enter as a separate region. Pre-registration can
now occur on the site www.teflon-dsa.com. 2014 Team registration and Entry will open in June
2013. The first 100 schools will be sent free entry packs with £150 of quality Teflonfi nonstick
cookware, bakeware and utensils. Many images from the awards can be seen on
www.facebook.com/TeflonDSA and you can follow @teflondsa or join #teflondsa
April 6 2013
Editor’s Notes
2013 Teflonfi Diamond Standard National Cook Off final sponsored by Europasonic
was contested by:
North Champions from Wirral Metropolitan College Sean Noonan and Dylan Fish - Mentor Nick
Castree
East Midlands Champions from Grimsby Institute for Further Education Matthew Clifford, Tom
Connell and Brad Sheppard Mentor Paul Robinson
West Midlands Champions from Loughborough College Niamh Stoneman and Lindsay Freeman
Mentor Darren Creed
Wales Champions from Amman Valley School Matthew Fox and Joseph Tench
Roach
Mentor Rhian
Southwest Champions from Devonport High School for Girls Lydia Wood and Eleanor Grose
Mentor Sally Anderson
Southeast Champions from Aylesbury High School Olivia Spurrell and Claire Lewis
Denise Bevan
Mentor
Scotland Champions Emma Sturrock and Shelby Dalgliesh were unable to attend the cook off.
Teflonfi Diamond Standard Judging Panels
The national judging panel comprises:
Lesley Waters, celebrity chef, known for her TV appearances on Ready, Steady Cook, Great Food
Live and This Morning, and owner of the Abbots Hill Cookery School in Dorset. She is also the
author of several cookery books.
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Adam Smith is the premier sous chef at The Ritz Hotel, London. Winner of a number of
prestigious catering awards including the Roux Scholarship, Adam is tipped to be among the
industry’s top talents.
Chris Moore is chief executive of the Clink Charity, which exists to encourage the rehabilitation
of offenders through the hospitality industry. The Clink runs the UK’s first prisoner training
restaurant within HMP High Down in Surrey.
Anne Pierce is the chief executive of Springboard UK, which runs the established FutureChef
awards aimed at younger students, who are studying for their GCSEs. FutureChef and the
Teflonfi Diamond Standard Awards are partner programmes, dedicated to recognising and
rewarding achievement amongst the best young catering students.
Mark Lewis is the group editor of Caterer & Hotelkeeper, the leading trade magazine for the
professional catering and hospitality sector, established more than 130 years ago.
Wilbert Broeksmit is marketing manager for Teflonfi Consumer Finishes EMEA, as well as an
energetic cooking enthusiast. He has championed the initial concept of the Teflonfi Diamond
Standard Awards, since the start.
Junior National Judges for 2014:
Sean Noonan and Dylan Fish 2013 Teflonfi Diamond Standard National Champions from Wirral
Metropolitan College
The regional judging panels comprise
Tesco Product Assessment Managers, Donna Knight, Jackie Barnett, Matthew Bell, Linda
Thompson, Marianne Barton, Kate Sutcliffe
Bill Prout, Executive Head Chef at Alton Towers Resorts
Russell Brown, Head Chef Sienna Restaurant, Dorchester
Steve Titman Executive Head Chef at Summer Lodge, Dorset
Ronan Hunter, Restaurant Manager Terry M at Celtic Manor, Wales
Rik Razza Chef Director Training BaxterStorey
Simon Flint, Executive Chef National Theatre
Gareth Edwards, Education Director, Springboard
Teflon fi Diamond Standard Entry Process and Judging
The entry process for the Teflonfi Diamond Standard Awards comprised a written entry with
supporting photography submitted by each team. The Design & Dine entry theme at regional
level was: To design and create a healthy and aesthetic meal for a fine dining menu. Menus had
to be created within a set budget and use a proportion of locally sourced ingredients as well as
some nonstick equipment. Entries were judged regionally, and the seven regional winners were
invited to the final cook-off at the Abbot’s Hill Cookery School. The rules of the national cook4
off final required regional champion teams to create a three-course meal for 4 with £30 within
2.5 hours following the competition theme Design & Dine. For the starter, they were asked to
a dish from a basket of set ingredients including Scallops not seen until
minutes before the competition; for the main course the task was
,
teams were given complete freedom as to what dish to create; for the dessert, all teams were
asked to
-Design a Classic
put their own twist on the classic dessert Apple Tarte Tatin .
Teflonfi Diamond Standard Sponsors
While DuPont is the founder and promoter of Teflonfi Diamond Standard Awards, they are also
sponsored by a number of brands in the catering, housewares and retail sector. These include:
Tesco; Crealys - a leading manufacturer of nonstick cookware and bakeware products, using
Teflonfi nonstick coatings in their manufacture; Europasonic - a leading supplier of nonstick
bakeware featuring Teflonfi nonstick coatings; NoStik - a manufacturer of cooking liners
featuring Teflonfi nonstick coatings; ProWare
makers of beautiful professional grade Teflonfi
nonstick Copper cookware, and Denny
- a leading supplier of specialist
chefswear.
Teflonfi Diamond Standard
2013 Winning Menu of Sean Noonan and Dylan Fish
Ingredients:
Dish Name:
Portions:
·
·
·
·
·
·
12 scallops
200g celeriac
250ml milk
1 vanilla pod
Seasoning
‰ red chili
‰ green chili
Olive oil
Abbot
4
Dice celeriac
Cook in milk with vanilla pod
PurŁe celeriac and season. Pass through fine sieve.
Finely dice shallot and chillies, mix with olive oil.
SautØ scallops in butter for 1 2 minutes
Finish and serve
NB
If time allows: you may dry the orange roe from the scallops
and create a fine, intensely flavoured powder to sprinkle over
the scallops.
Clarified butter
50g shallots
5
Ingredients:
Dish Name: Oh Deer !
Portions:
4 slices of streaky pancetta
4 x 5oz venison fillet steaks
100ml water
250ml good red wine
2 tsp redcurrant jelly
1 tsp veal glaze
Pinch thyme
150g mixed mushrooms
200g cooked beetroot (sliced)
400g sliced potato
100g Blue Vinney /stilton
cheese (grated)
200ml double cream
Seasoning
12 Chantenay carrots
4
For the reduction
·
Trim steaks and place trimmings in a pan with water,
wine, thyme, redcurrant jelly and veal glaze. Gently
simmer for ‰ hour, then strain and reduce to a syrup.
For the beetroot dauphinoise
·
Layer the sliced beetroot, potato and cheese in a
Teflon baking tin.
· Cover with cream, season and bake at 180 oC for 45
minutes to 1 hour.
For the carrots
·
Cook the carrots in vegetable stock with a pinch of
sugar, drain and glaze with butter.
For the mushrooms
·
SautØ lightly in clarified butter with a pinch of tarragon
and salt
For the venison
·
Wrap each fillet with pancetta. Tie of secure with a
cocktail stick.
· Pan fry for 4 minutes on each side.
To finish
Cut the dauphinoise potato with a pastry cutter and assemble
the dish.
Rosemary sprigs
Clarified butter
Redcurrants to garnish
Vegetable stock & Tarragon
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Ingredients:
Dish Name: Normandy Wisdom
Portions:
400g puff paste
4
For the tart
·
Cox
100g unsalted butter
100g caster sugar
For the cream
100g full fat cream cheese
100ml double cream
50g caster sugar
15ml Jersey apple brandy
cream liqueur
For the apple garnish
4 baby apples or apple
wedges
In a Teflonfi nonstick sautØ pan melt the butter and
sugar and cook until golden brown.
· Arrange the sliced apples in the butter and sugar and
continue to cook until caramelised.
· Place rolled out pastry on top and tuck excess around
the edges
· Bake for 40 50 mins at 180 oC
For the cream
·
Combine the cheese, sugar and cream and beat until
stiff. Fold in the liqueur and beat until stiff.
For the apple garnish
·
Boil the granulated sugar, cream of tartar and water to
160 oC, without stirring.
· Place pan in a tray of cold water to stop the cooking
process.
· Dip the apples into the caramel and place on a non
stick mat to set
· With a fork spin sugar for garnish
For the sauce
120g granulated sugar
Pinch of cream of tartar
·
Add cream and liqueur to remaining caramel in the
pan and simmer until combined
To assemble
25ml water
·
·
·
For the sauce
100ml double cream
·
·
15ml Jersey apple brandy
cream liqueur
Turn the apple tart onto a cutting board
Slice the tart and place on a plate
Quenelle the cheesecake cream and place on top of
the sliced tart
Decorate with spun sugar and the toffee apple
Place toffee sauce in a small jug and finish with apple
blossom
Apple blossom to garnish
DuPont notes
The origin of the DuPont
fi
brand was the discovery of polytetrafluoroethylene (PTFE) in
1938 by DuPont chemist Dr. Roy Plunkett. The first Teflonfi nonstick coating system was
commercialised for cookware more than 50 years ago in the United States. Cookware made
with Teflonfi nonstick coating systems makes cooking and clean up easier. DuPont has created a
wide range of nonstick coating systems for cookware to meet the needs of a variety of end
users
from those who are avid cooks to those who are professional chefs. For more
information, visit www.teflon.com.
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DuPont (NYSE: DD) has been bringing world-class science and engineering to the global
marketplace in the form of innovative products, materials, and services since 1802. The
company believes that by collaborating with customers, governments, NGOs, and thought
leaders we can help find solutions to such global challenges as providing enough healthy food
for people everywhere, decreasing dependence on fossil fuels, and protecting life and the
environment. For additional information about DuPont and its commitment to inclusive
innovation, please visit www.dupont.com.
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