Tasked with creating a two course menu using Heinz Tomato Ketchup as a key ingredient, she created a trio of tomato dishes for her starter served with tomato bread, followed by fish and chips with a twist as her main course.
Hawood won £2,000 and the opportunity to compete in a Craft Guild of Chefs competition as well as a year's free membership to the chef's association.
Martin Bates, chief executive officer of the Craft Guild of Chefs, said: "Competitions like this are a great experience for everyone involved and I strongly believe are a great way for students to build confidence.
"Everyone needs encouragement and all the judges were on hand afterwards to give tips and feedback to all the finalists."
As well as Bates, the judging panel included Shelia Eggleston, editor of Stockpot (the Craft Guild of Chefs magazine), and June Lang, operational quality consultant City & Guilds.
Frederick Kamu, from TVU London, and Katie Jordan, from Loughborough College, were placed second and third, winning £500 and £250 of Russums vouchers respectively, and also a year's membership to the Craft Guild of Chefs.
The college that submitted the winning entry also received £1,000 towards training facilities, whilst the lecturer of the winning student received £100 of Russums vouchers.
The competition came about after Heinz Foodservice joined forces with the Craft Guild of Chefs, City & Guilds and PACE to present a unique event aimed at full-time catering students aged 17-23 in their second year of college or above.
By Janie Stamford
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