To celebrate Country Range sponsoring this year’s Springboard FutureChef competition, this month we decided to catch up with young starlet Carys Williams from Pontarddulais Comprehensive School in Swansea, who wowed judges and top chefs alike to clinch this year’s trophy.
What are your first memories of food?
I think it was probably baking at home for the family. Even at the age of three, I was always trying to help out in the kitchen, and it was no surprise that the cakes and treats first caught my interest. I had free access so would always be testing and trying new things.
Tell us about your Future Chef triumph?
It’s been an amazing journey. I first heard about it at school, and it was initially very much a local thing. To then end up competing nationally and winning felt very surreal.
I competed the year before and really had no idea of what to expect. I got to the final, but it was a completely new experience for me, and I wasn’t happy with how everything went. At the time, I didn’t want to do it again but when the opportunity to compete again came about, I wanted to prove to myself I could do better. I’m glad I did because just the experience gained from the year before made a huge difference. A few things still went wrong in the final, but I was able to stay calm, trust my skills and adapt.
What did you gain from the experience?
I have gained so much confidence. I have proven to myself I can do hard things and be challenged under pressure. I have improved my cookery skills and knowledge. I have been lucky enough to experience so many new things for the first time and I have made loads of friends along the way. It’s also helped me determine that a career in the kitchen is what I want.
How else has the competition helped you?
After competing and winning the Welsh Nationals in the first year, I was given James Sommerin as a mentor. Not only has he been amazing in supporting me throughout the competition but I was given work experience and following that, regular work at his restaurant on a Saturday.
How did you create your menu?
First of all, it was important to study the brief and really give thought to the ingredient list we could use. I then worked closely with James to test and devise the menu. In all, I probably spent over 60 hours testing and tweaking until it was perfect. My dishes were pan-fried mackerel with spiced crown prince squash compote, purple sprouting broccoli, potato galette and a spiced fennel seed velouté. For dessert, I made rhubarb crumble soufflé with vanilla and pink peppercorn anglaise.
What are your next goals?
I have my GSCEs this summer and then I’m hoping to do an NVQ in professional cookery at college in September. I want to ensure I keep my passion for cooking but at the same time, I want to enjoy having fun and doing what makes me happy.
For more information or to order Carys’ cupcakes, visit Instagram Caryscakesnbakes
Can you remember a few of the first dishes you cooked?
Cakes, sweets and desserts were where it all started and then during COVID, I started to move on to more savoury meals and dishes. I would love the challenge of seeing what was in the fridge and cupboards and then working out what I could create for the family’s evening meals.
What is your favourite dish to cook?
Cakes and desserts. You can be so creative with them. During lockdown, I set up a business, Caryscakesnbakes and started selling them locally. I love having new themes and colour requests from people and making it special.
Do you cook at home for the family?
Yes, I love to cook for my family. My 9-year-old brother has his favourite dishes that I make!
What is your favourite dish to eat?
I love pasta and actually made my own filled ravioli for the regional heats. I also love Asian flavours.
If you were on a desert island – what five ingredients would you take with you?
Chicken, pasta, tomatoes, onion and stock.
What is your guilty food pleasure?
All instant noodles! Pot noodles, super noodles, you name it!
Favourite restaurant to eat at?
Wagamama. I love Asian flavours and also sushi.
Anything you don’t like?
Cheese.
No cheese at all?
Maybe on a pizza.
Who have been your key mentors that have helped you on your journey so far?
James Sommerin. He’s been a huge support and help as has everyone at Home, Penarth.
What is the best advice you were given?
Don’t stress, trust the process, don’t overthink it and have fun.
Why should students enter Future Chef?
It’s a brilliant confidence builder, you make friends for life and although it’s hard work and nerve wracking at times, the sense of achievement you get when you get through it is incredible. You realise you need to test yourself under pressure and put yourself in these situations to be able to improve, grow and learn.
Favourite film?
I like the Harry Potter films but I’m more into TV food shows like Is It Cake?, Bake Off, and Zumbo’s Just Desserts. Pretty much any cooking programme on Netflix!
Favourite cookbook?
Mary Berry’s Baking Bible. That was the one that inspired me early on.
What were your other passions? And what do you do now when you’re not cooking?
I love ballet and am currently working my way through the Royal Academy Of Dance exams.
Three kitchen secrets for success
- Be on time, both in your cooking and personally.
- Be organised, methodical and tidy
- Don’t stress, enjoy it and have fun!
Dream job?
Before I won the final, my dream was to renovate an old horse box into a mobile cake shop. Now I want to pursue a career as a chef.
