A SOUS chef at The Talbot Hotel in Malton is through to the Royal Academy of Culinary Arts Young Chef of the Year.
Jake Jones, will be up against some of the North’s most talented young chefs, and will have to demonstrate a number of technical skills.
There will be an element of theory as well as the opportunity to showcase his cooking with his own menu.
The Talbot's Head Chef, Craig Atchinson said: “Jake has real talent and has certainly proved himself in the 19 months he’s been cooking with me - I’ve no doubt he will go far.
"The Awards scheme is high pressure so my advice is to just go and get the most he can out of it, and he can enjoy the whole experience of meeting other talented chefs, the judges, who are likely to be well known personalities in the hospitality industry, and to receive valuable feedback. He most definitely deserves to get through to the finals so we all wish him the best of luck.”
Jake said his main inspiration came from his father who was also a chef,.
“My father successfully gained recognition in the national restaurant guides and media which made me hungry to get into a professional kitchen and chase the success he had.
" I envied his work ethics and used to assist in his kitchen as a school boy to absorb as much as I could to follow my dreams.2
The 23-year-old added: " Being promoted to sous chef at the Talbot after only three months was a huge step for me and a massive learning curve, and I can only thank Craig who has shown his trust in me.”
The Royal Academy of Culinary Arts Awards of Excellence scheme recognises and encourages the most talented up and coming Chefs, pastry Chefs and Waiters and is open to people aged between 20 and 26 years. Since the awards began in 1983 over 480 young people have achieved an award, setting them off on an exciting career path.