Turning Point chef reaches Care Chef of the Year finals

News item posted: 19 June 2017

Paul Criggall from Manchester has reached the National Association of Care Catering (NACC) Care Chef of the Year final, taking place on Wednesday 7th June at Barking and Dagenham Technical Skills Academy.

Paul will be competing against 11 other finalists after making it through the northern region competition on 15th March.

Chefs are challenged to devise new and exciting recipes while keeping to a strict budget and meeting nutritional standards. They will be judged on innovation, costing, suitability for the environment, adherence to nutritional guidelines, taste and overall menu balance.

Paul was nominated for the competition by Barbara Freeman, Catering Manager at the social enterprise Turning Point. The service caters for five residential units, of which four are mental health and one is the Smithfield Detox Service in Manchester.

The team was recently accredited by the Food for the Brain Foundation, meaning they are qualified to inform people supported at the service how a healthy diet can improve their mental wellbeing, as well as to deliver high standards of nutritional excellence.

Reacting to the news, Paul said: ‘I am really looking forward to the final on 7th June and would like to thank all my colleagues for their help and support throughout the process.

‘I have worked at Turning Point since July 2016, and cater for both mental health & substance misuse services. All our meals are highly nutritious and encourage service users to eat healthily, so much so that we recently received accreditation from the Food for the Brain Foundation. A nutritious diet is not only good for the body but good for the brain too, and helps to aid recovery.’

Barbara said: ‘Since joining the catering team, Paul has proved to be a great asset and team member. He is a very conscientious worker with excellent catering qualities, all of which supports the service with our aims to supply healthy, well-balanced meals using plenty of vegetables, wholegrains and unrefined carbohydrates. The menus are made easy for users of the service to select meals that provide them with an adequate amount of fruit and vegetables.’

To find out more about the Care Chef of the Year, visit: http://www.thenacc.co.uk/events/care_chef_year.