In association with Springboard FutureChef, we are delighted to welcome six of the NI finalists to showcase their skills at our Kitchen Theatre.
Meet this year’s Northern Ireland Finalists who will be cooking live at Love Your Food Show 2025
Name of School: Dalriada School
Which heat did you win? Derry – Limavady
A bit about You
How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?
I’ve been baking ever since I was three with my mum. My first memory is when I was mixing her signature Babovka (Bundt cake). I was taught how to properly mix out the flour lumps with a spatula and then after we put the cake in the tin, I got to do my favourite part… lick the spatula!! I have been baking and helping out in the kitchen ever since.
Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?
I was ecstatic, just absolutely ecstatic. It actually took me a second to react because it was so surreal! I was really just over the moon, ready to share the excitement with those rooting for me.
What type of food do you just love to cook and eat the most, and what’s so special about it?
As much as I love some pickled vegetables like sauerkraut or a salad, I genuinely couldn’t be a vegetarian. In my eyes, meat should be the star of the show. A good chicken or pork schnitzel is my favourite. It can be served with anything from potato salad, to mash or chips. The chicken can even be used as a leftover in a Caesar salad.
We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?
My secret weapon is “Kopasol” secret spice mix. It is a simple spice mix that my great granny always counted on when cooking. Unfortunately it’s a family secret. However, I will share my favourite piece of equipment which is my Atlas pasta machine, my prized possession. It’s perfect for making large quantities of pasta effectively and efficiently.
Culinary journeys are filled with interesting stories. What’s one memorable kitchen mishap or culinary adventure that stands out for you?
When I made the perfect buttercream by colour with plenty of sugar but forgot to taste it and turned out that the butter was salted!
Any favourite cooking hacks or tips you’ve picked up along the way that you’d love to pass on to fellow food enthusiasts?
My mentor, Graham, gave me a great tip to always cook your tomato paste when making a sauce. It enhances the deep sweet flavour of the tomato, bringing out the best for your sauce’s flavour profile.
Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?
My parents are my inspiration. They are both avid cooks and have taught me a lot. My dad, the “King of Leftovers”, is always making the final plate taste better than the original, whereas my mum has handed me down loads of her traditional, homemade, Czech recipes.
Do you have a dream culinary adventure or career aspiration that involves cooking? We’d love to hear about your long-term vision.
Yes I would love to work with food in the long term. Owning a café restaurant is an aspiration of mine. Additionally, I’d love to travel to other countries to cook like Gordon Ramsay. I’d love to learn about more cuisines.
What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you?
It is better to try even if you fail, rather than fail to try at all.
Check out what happened at the National Final