The team at the Art School Restaurant were celebrating this morning after their 19 year old pastry chef, Daniela Tucci became the first ever female winner in the 14 year history of the North West Young chef of the year competition at a live final in Manchester last night (Tuesday 10th May).
Daniela, from Formby, who also studies at The City of Liverpool Colleges award winning catering school, beat off a host of heat
winners from Cheshire, Lancashire, Greater Manchester and Shropshire to add the North West title to the Merseyside title she won in April.
With ‘local’ and ‘seasonal’ the key watchwords of the competition, Daniela’s winning three-course menu consisted of Claremont Farm asparagus, poached egg and classic Hollandaise sauce starter; Callum’s Blackface Suffolk Lamb with spring cabbage parcel, caramelised onion puree, Heritage carrots, peas & beets main; and a dessert of Wild strawberry basket with Basil, “Two Cathedrals Honey” and Balsamic.
On the win Daniela said: ‘I feel so happy! I came today with the attitude as long as I do my best I really didn’t mind the outcome, but to win is amazing. It was probably the most stressed I have ever been in my life, but it is all worth it now.”
She also paid tribute to The Art School proprietor, Paul Askew, and her mentor at The City of Liverpool College. Siobhan Sweet, for their “time, help and support” throughout the process.
Chef Patron of the Art School Paul Askew added “We’re all incredibly proud of Daniela and what she has achieved. The award highlights our dedication in creating the new young chefs of the future and that Liverpool has a standard of regional importance and we hope we can show that on a national level”
He continued “It’s a very tough competition the standard was very high. Daniela is a very level headed, calm, composed person way beyond her years. She’s a special talent who started as a pastry chef but there’s no reason why she can’t master all corners of the kitchen and be the real deal”.
Chairman of judges, award winning Master Chef of Great Britain, Brian Mellor said: “Daniela demonstrated great calm and at a time of great pressure, she was cooking with a smile on her face. Her dessert is really what put her ahead of the rest – it was exceptional.”
Echoing Brian’s sentiments, fellow judge and Essential Cuisine MD Nigel Crane said: “Very well done to Daniela, her skill and coolness told on the day – a fantastic menu executed perfectly. In Paul and Siobhan she has two amazing mentors – any young chef would be proud of such support and I know they’re very proud of her.”
Ian Jaundoo, Executive head chef at The City of Liverpool College said “Our students work at some of the best restaurants in the region to hone their culinary skills. Developing culinary talent is hugely important to the regions visitor economy and for Daniela to be recognised as the best in the North West is a huge boost for everyone at the College”.
Daniela will now go on to compete at the semi-final of the Craft Guild of Chef’s National young chef competition.