Lee Cessford from Eyemouth has been working as a professional chef at the town’s Oblo bar and bistro for three years, despite being only 19 years of age.
He began his cooking career by accident.
He revealed: “I started as a dishwasher at Oblo when I was at school. Then the job of kitchen assistant came up, so I went for that, and I just fell in love with it.
“It’s different every day, and it’s never boring. My favourite thing is hearing what customers have to say. It’s always good to hear you’re doing your job well, and people enjoy what you do.”
“I’m second chef at Oblo now: I do all the main courses for the restaurant, cover the head chef’s days off, and I have a little input into the menus and specials every week.
“I like colourful dishes that are still quite simple, with flavours that go really well together.
“I hope one day to own my own restaurant, and hopefully get a Michelin star.
“If I won the competition, my confidence would just go through the roof. It would just be brilliant.”
The menu created by Lee for the Junior Chef Challenge is available at Oblo for the duration of the competition.
It begins with a starter of risotto cake with mussels, dill vinaigrette and micro herb salad, followed by spiced pork escalope with black pudding and curried leeks.
His dinner concludes with a pudding of homemade mango and vanilla ice-cream with blueberry compote.