YOUNG Susan Kay would be ‘over the moon’ if she won the Borders Junior Chef Challenge.
The 22-year-old is training at The Lodge, Carfraemill, and is currently making the hotel’s puddings.
Undertaking SVQ training in professional cookery, the chef from Lauder said: “I really like doing the sweets, I really enjoy it, it’s a challenge.
“We have some really big functions and I can just be left to make the desserts – and usually everybody likes them. It’s rewarding.”
Miss Kay has a long association with the hotel, first working there at weekends washing dishes when she was still at school.
She trained at Borders College in business and admin, and one of her two jobs was at the hotel.
Then, two years ago, she started working full time at The Lodge, originally in the office, then waitressing, doing bar work, and latterly in the kitchen.
“The head chef Mary Shaw taught me from scratch – I’ve learned a lot from her,” said Miss Kay.
Concerning her dessert-making, she said: “The satisfaction comes from making the sweet and then knowing that people have really enjoyed it.
She plans to feed judges a cream of pea and mint soup with a poppyseed roll, boned, rolled organic leg of Lauderdale lamb with apricot stuffing, redcurrant jus, roast potatoes and chargrilled courgettes followed by a hazelnut pavlova with Borders berries and raspberry coulis.
Miss Kay said: “I work in the pastry section and so don’t tend to do starters and main courses, so if I won, I would be over the moon.”
Asked about her ambitions, she said she wasn’t sure: “I just know that I’m really enjoying what I’m doing just now.”