Project Description

Industry – Hospitality
Activity Name – Future Chef / NEFCA
Activity Type – Work Inspiration and Preparation / Skills Development / Competition and Challenges
Businesses – Pratis Barns

Aims and Objectives 

Develop Practical Culinary Skills – Give pupils hands-on experience in planning, cooking, and presenting creative dishes within time and budget constraints. 

Promote Employability and Life Skills – Build skills such as teamwork, problem-solving, time management, creativity, and confidence. 

Encourage Career Awareness – Introduce pupils to opportunities in the hospitality and catering industry, including potential career pathways. 

Foster Industry Engagement – Strengthen links with local chefs and employers to provide mentoring, guidance, and real-world learning experiences. 

Enhance Curriculum and Enrichment – Enrich the Home Economics/ Food & Nutrition curriculum and provide engaging extracurricular opportunities that inspire pupils. 

 

What We Did 

Bell Baxter was delighted to be involved in this year’s local FutureChef competition, an initiative designed to inspire young people to develop their culinary skills and explore careers in the hospitality industry, something that is pertinent to our local area. 

As part of the competition, we hosted our own school-based heats, where four pupils were challenged to create a one-course menu using only £6 and to prepare their dish within 90 minutes. The standard of entries was exceptional, demonstrating impressive creativity, planning, and technical ability.

Following a very competitive round of judging, two pupils were selected to represent the school at the Fife Finals in January. To support their preparation, both pupils have been receiving guidance from a local professional chef as well as Mr Smith, who has been helping them refine their dishes through improved techniques, added layers of flavour, and enhanced presentation.

We are incredibly proud of their commitment and wish them the very best as they progress to the Fife stage of the competition.

 

Outcomes and Impact 

 Our school’s participation in the FutureChef competition has provided pupils with a unique, hands-on opportunity to plan and cook creative dishes within a strict budget and time limit. With guidance from a local professional chef, pupils have developed their culinary skills, refined techniques, and learned how to layer flavours and present dishes professionally. The experience has boosted their confidence, problem-solving abilities, and time-management skills, while also giving them valuable insight into careers in the hospitality industry. 

Beyond individual development, the competition has strengthened school–industry links and fostered meaningful connections with local employers. It has inspired pupils to set higher aspirations, encouraged teamwork and resilience, and enriched the curriculum by bringing real-world learning into the classroom. By taking part, pupils not only gain practical skills but also experience the excitement and achievement of competing, leaving a lasting impact that will benefit future cohorts and the wider school community. 

Pupil Voice 

Elena Stone – In Cyprus I did a field craft kitchen competition where we were in big army tents outside for this competition, we had to make two different dishes. I made a curry and an apple crumble and ended up winning that is why I was interested in doing the future chef so I could gain more skills and experiences. For this competition I have made satay chicken I enjoyed cooking this because I had made this recipe once before in an old school I went to.  

Euan Kernaghan – Hello, my name is Euan. I am participating in the Future Chef competition with the dish Haggis skewers with neeps and tatties cakes and peppercorn sauce. I decided to participate because I heard about how if I were to win, I would be able to learn much more about cooking, and I would have the opportunity to cook with lots of amazing chefs. I was successful in the first part of the competition, which was the school heat. Now I am preparing the Fife heat with the same dish. The reason I chose this dish is because I love the Scottish culture and the foods so I wanted to learn how to make it to the best possible ability that I can. I would love to make it as far as possible and will definitely try as hard as I can to make it there.