Two catering students reached the final of a competition for chefs of the future.
Year 10 students Chloe Barnes and Rachel Higgins took part in the Springboard Future Chef competition at Havering College.
They were given 90 minutes to cook a mouth watering main course followed by pudding for two people.
Chloe cooked gujarati style chicken curry with coriander rice, followed by chocolate fondent and Rachel Higgins made sweet mustard salmon with vegetables and spiced cheesecake with warm berries.
The judges said the standard was so high they would have been unable to achieve the same results at such a young age.
Hospitality and catering teacher Amy French said: “The girls remained calm and professional under pressure, I’m really proud of them.”
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