A YOUNG chef from Jersey has made it to the final of a national competition – for the third time.
Jacob Gosselin, a junior sous chef at Longueville Manor, cooked his way through the semi-finals of the Craft Guild of Chefs Young National Chef of the Year competition, where he was up against 26 others.
Now the 23-year-old is one of 12 chefs in the final of the competition which seeks to recognise the most talented young chefs from across the British Isles.
He had two hours in which to make a pescatarian three-course meal in the semi-finals, and will have to create another three-course meal in the final, which will take place at the University of West London on 8 October.
Mr Gosselin is no stranger to cooking competitions. He is a three-time Channel Islands Young Chef of the Year, and he made the final of the Young National Chef of the Year in 2018 and 2020.
Mr Gosselin said: “It’s extremely exciting to once again be taking part in the finals.
“We’ve all been selected for being the best in our age range, so the competition is fierce.”
He said he was proud to have been trained at Longueville Manor and added that executive head chef Andrew Baird had “passed on many invaluable skills”.
“Malcolm and Patricia [Lewis], the owners of Longueville Manor, are incredibly supportive. I love being creative with food and building upon classic skills to make stand-out dishes,” he said.
Local businesses Cimandis Foodservice and Dunn-Ross Fisheries are also supporting Mr Gosselin’s journey.
