The national competition to create dishes for the nursery group's Winter 2014 menu held was held at The Cooking School at Dean Clough in Halifax.
Marc King, a chef for 12 years, won first place in the dessert category for his summer berry brioche pudding with cream and pureed raspberries.
He agreed with Busy Bees’ new national approach towards more organic produce in children’s’ meals, saying that it is ‘important for them to understand where food comes from’.
As the chef for nursery children in Busy Bees’ Brough setting, Mr King said he engages personally with the children about cooking, and that they perhaps view him as a ‘role model’.
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