StrEATfood Awards interview

Shannon Talbot-Bennett from OCS won last year’s StrEATfood Chef of the Year award for her Reggae Reggae Taco, which was made using sponsors’ products. She also placed a close second in the main competition with her Next Level Bunny Chow. For the first time ever, initially unbeknownst to us, we had a husband and wife both competing, as Dean Bennett from Midshire Signature Services also made the finals.

You've just won StrEATfood Chef of the Year and come second in StrEATfood Dish of the Year. How do you feel?
Really overwhelmed! Honestly, after competing, although I believed in myself, I didn't think I'd place first or second, so I’m really in shock.

Talk us through the technical dish that you made, which won you the StrEATfood Chef of the Year award.
For my technical dish, I chose the Caribbean Mari Base Major Jerk Sauce. I marinated some chicken thighs in the sauce, then I did a little take on tacos with this spicy, sweet-pickled pineapple to accompany it. I was going for this whole Jamaican summer vibe kind of thing. Honestly, I thought that was the worst one out of my two dishes! I'm really shocked.

We have to talk about the fact that both you and your husband were here competing today. Was this planned?
No, it really wasn't. I was entered into an OCS competition and I won Chef of the Year, so they put me forward for this one. I told my husband about it and he told his company, so they put him forward for it too.

I then got the e-mail to say that I was one of the 16 finalists. I read mine first and he hadn't texted me, so I thought, ‘Oh god, do I text him or not? I don't want to rub his face in it if he's not got through’. Then he rang me saying, ‘Oh yeah, I got in’. I said, ‘So have I’, and it’s been like a rivalry ever since!

What's your approach to entering competitions?
Honestly, I have never really had any confidence in myself. I watch MasterChef, I watch all these chefy programs, and I'm like, ‘If someone gave me a mystery box, I wouldn't know what to do’.

Then my development chef put me forward for the OCS competition. I did it and again I went in thinking, ‘I'm not going to win this’. When I won that, I just got that bit of self-confidence, ‘Oh, actually, I can do this’ – and the proof’s in the pudding.

Well, you did it again today and it was a simple creation. Is that how you approach making dishes?
Yes, absolutely. Even when I’m cooking at home, I'll make the simplest things. I originally studied as a pastry chef, so I take my time as well. I struggled in the main kitchen at first, cooking all the non-pastry chef dishes, because everyone's so fast and just smashing it out. Whereas I’m dead slow, putting time and effort into it all.

So, how are you going to celebrate? Something with your partner?
Yes, he's dead proud that I've won. We both said that either way, if one of us wins, we'll be glad for each other.

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