Samuel Sewell of Wellington Vale Care Home, part of the Cinnamon Care Collection has been crowned National Association of Care Catering (NACC) Care Chef of the Year 2024.
Samuel was crowned last night (Thursday 3rd October) in front of NACC members and guests at the NACC gala awards dinner held at the East Midlands Conference Centre, Nottingham, which is part of the NACC Training & Development Forum 2024.
Nigel Cooke, Eastcote Park, Cinnamon Care Collection and Darren Nelson of Trymview Hall, Care UK took second and third places, respectively.
The final was held at the Manor Farm Cookery School, Grantham. The talented finalists had just 90 minutes to demonstrate their culinary skills and specialist knowledge to impress the panel of expert judges, led by Head Judge, Steve Munkley.
The judges were looking for clear nutritional understanding of the foods being used and how they support the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice.
Sewell excelled throughout, impressing the judges with his perfectly balanced menu of Fish and Chips, Caramelised Namalaka with bourbon cherries and granola.
Head Judge, Steve Munkley said: “The important thing about this year was that the chefs listened to the feedback they were given after the semifinals and acted upon it; particularly the dietetic and nutritional values of the dishes. This is an important aspect of care home catering.
This is my third year as head judge, and I now have a better understanding of the sector and the different demands that are placed on the chefs. This has given me an even greater respect for what the finalist have achieved over the course of this year’s contest. There were more entries than ever this year, which made my job even harder, which is great. I would also like to praise the quality and commitment of the judges, they truly believe in what they are doing and helped make a big impact on the overall performance.”
Runner up, Nigel Cooke, Eastcote Park, Cinnamon Care Collection was also awarded
Highly Commended Main for his Pork tenderloin wrapped in bacon with a Black Pudding Cottage Pie, Celeriac and EP Sauce
, whilst Roswell Court, Radish‘s Robert Rofe received the
Highly Commended Dessert for his Cherry frangipane tart with crème anglaise.
The importance of good hygiene practices was also recognised, with Rossendale House Care Home’s Dawn Louise Brown being awarded the
Hygiene Award Darren Nelson, Trymview Hall, Care UK presented with the Sustainability and
Waste Management Award.
Neel Radia the NACC’s National Chair, said:
“This year there were more entries than ever before, and for the first time in recent years, we even had a heat in Wales, which was a great experience.
“The judges tell me that the points tally was exceptional with only 6 points (out of a possible 320) separating the top two places. This tells me that the standard of the entries is also being raised and I would join with Steve Munkley is thanking all the judges, who gave their time and commitment so freely.
“Raising the Care Chef’s profile is so important to us all, as it helps attract more chefs into our sector. I know from talking to so many of them, that once they see the true value of what they can do for others, they want to stay with us for a long time – and even want to compete in the annual Care Chef of the Year competition!”
Speaking after the award, Samuel Sewell said “It is fantastic being crowned this year’s Care Chef of the Year, but what I took away from the competition was seeing chefs from our sector getting together and sharing their ideas. I’m proud to work as a Care Chef.”
Once again, this year the NACC Care Chef of the Year competition was supported by the main sponsor Unilever Food Solutions and long-standing event sponsor The Worshipful Company of Cooks London.
Focusing on the importance of food, nutrition and positive mealtime experiences as part of quality care, entrants are challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses should be no more than £4.50 per head based on three portions and it must be nutritionally balanced. The menu must also feature a product from Unilever Food Solutions’ sector-relevant catering range.
For more information on the NACC Care Chef of the Year 2024 competition
click here
