YOUNG cookery enthusiasts fought it out in an inaugural competition for would-be chefs, organised by Cumbernauld Rotary Club.
And young Kirsty Craig emerged as the cream of the crop.
Supported by Cumbernauld College, the competition saw competitors set up a table for two and rustle up a three-course meal.
The youngsters were drawn from Cumbernauld College and Greenfaulds High School. Judges included former college catering boss Steven Kilday and Rotarian Bob Aird. Both were looking for high skills of presentation, hygiene, time management and of course taste. Both chose college student Kirsty Craig as the winner.
Kirsty had prepared a main course of chicken supreme with a pepper and basil coulis and duchesse potatoes., with a dessert of apple tart and butterscotch.
Club communications officer Professor Frank Clark said “We were extremely impressed by the very high standard set by all of the contestants and if it had not been for prelim exams which had been rearranged because of the bad weather we would have had an even larger field of contestants.
“The co-operation extended by assistant principal Tom Dodds and the team at Cumbernauld College underlines its place as a key resource in our community.”
He added: “We are indebted to Asda for donating a cookery book as a prize to the winner which was in addition to the certificates and chefs’ aprons all contestants were presented with.”