CONCENTRATING with meticulous precision, teenage chef Ashley Price stuffed a quail inside a chicken breast.

One false move and his culinary creation could be shattered.

Four budding chefs have spent weeks practising an imaginative three-course menu for the prestigious North West Commis of the Year competition.

Today (Wednesday) one of them will be chosen to represent Halton College.

Three mystery ingredients will be provided to incorporate into each dish.

Tutor Steve Parkinson, said: "The secret is to stay cool and calm, not be put off by the person beside you who might be doing something really intricate like spinning sugar.

"Students have to stay focussed and be able to cope with any emergency or disaster that occurs."

Ashley Price, 18, of Runcorn, said: "Working under pressure is the most difficult challenge. It's great experience. I'd love to work abroad, perhaps on a cruise ship."

Neil Street, 17, of Widnes, said: "I love the buzz of all the preparation and then seeing it all come together at the end. I'd love to run my own restaurant one day."

Robert Cornes, 18, of Widnes, said: "I enjoy the challenge of getting everything ready. It's going to be great experience. I hope to work in a hotel."

John Monaghon, 32, of Runcorn, is also in the team. Their mouthwatering menu includes marinaded salmon on a bed of cucumber served with shallot dressing, stuffed supreme of chicken with celeriac mash, wild mushroom sauce and savoury sausage, poached pear with pear parfait.

"They will be cooking against the clock, it will be quite intense," said Mr Parkinson. "Top judges will be asking them technical questions. It's a great opportunity. If they win this, their future is wide open."

Pictured: Robert Cornes, Ashley Price and Neil Street. PHOTO BY DAVE GILLESPIE (DGB190303)