Josh, 16, is studying Level 2 Professional Cookery Apprenticeship, will now represent the region at the grand finals in London in March.
The Springboard Future Chef Competition is a national, industry supported initiative that aims to inspire young chefs to consider a career within professional cookery, whilst encouraging the inclusion of cookery within school curriculums.
Mentored by professional chef Paul Maguire, Josh has successfully championed three previous heats to qualify as North West champion and will now proceed to the national final, held at Westminster Kingsway College in London on March 12, 2018.
“I am really excited to be travelling down to London as North West champion,” he said. “The whole competition has been a fantastic way of using what I have learnt as an Apprentice to practice and hone my cookery skills.
“For the national final, I will be provided with a list of ingredients and will need to choose and develop a menu around my preferred main ingredient.
“It is such an honour to be working alongside such amazing chefs at Northcote and I am so grateful to the support I have received from Blackburn College, Springboard and my mentor Paul Maguire.”
Paul Sharples, Industry Links Manager at Blackburn College, added: “We are incredibly proud of Josh and how well he has done throughout the competition.
“The standard of the other competitors throughout the competition has been extremely high and it has been a real pleasure to see so many promising young chefs so engaged with cooking.
“At Blackburn College, we are passionate about developing and encouraging young, talented chefs to enter the Catering and Hospitality Industry and Josh is the perfect example of how well students can do when they are supported and encouraged.
“Blackburn College are proud partners of Northcote who offer our students excellent work placement and Apprenticeship opportunities in programmes such as Level 3 Diploma in Food and Beverage Service, Level 3 Diploma in Professional Cookery and Apprenticeships in Level 2 Commis Chef and Level 3 Hospitality Services.”