A COMPETITION to decide who will represent Tayside and Fife in the FutureChef 2005 national culinary competition was fought out by secondary school pupils in the kitchens of Perth College yesterday.

Contestants prepared and cooked a hot meal for two for less than £5, under the watchful eye of the judges, who included Andrew Fairlie from The Gleneagles Hotel and the college’s own Ian Gibb.

Dishes were judged not only on taste but also on presentation, creativity, composition and work methods. The pupils have been mentored by chefs from some of the area’s most prestigious establishments, including Let’s Eat and Ballathie House Hotel.

Prizes on offer in the Perth heat included cookery books, certificates and commemorative pins for each participant, with the winning chef going forward to the regional finals early next year.

The competition is organised annually by Springboard, a charitable trust, which provides educational support in hospitality, leisure, travel and tourism.

Ian Gibb, programme leader for tourism and hospitality, commented, “We are delighted to be involved with this initiative, helping the chefs of tomorrow gain experience of working in the high pressure environment of a production kitchen. We hope to see some of them back in a few years on some of our hospitality courses!”