A cook who works out of a Northampton school will attempt to impress national judges with his signature tagine dish.
Daniel Reynolds will whip up the African spicy meat stew as he battles dinner ladies for the title of Britain's School Chef of the Year.
Mr Reynolds who works at Caroline Chisholm School, in Wootton, said he was thrilled to make it through to the East midlands final, with the chance of taking the national title.
He said: "I'm just passionate about using fresh, flavoursome ingredients to give children meals they can really enjoy."
He will go up against a Derbyshire dinner lady and also Sara Franklin, of Campion School in Bugbrooke.
Each entrant is required to produce, in just one and a half hours, a healthy balanced two-course meal comprising of a main course and dessert that would appeal to eleven-year-olds in school. A maximum of £1.30p is allowed for the cost of a single meal (i.e. main course and dessert) for one child.
Mr Reynolds has chosen a chicken and apricot tagine with lemony cous cous and homemade flatbreads followed by coconut and lime sponge with creme fraiche.
Mrs Franklin will create a main of chicken and root vegetable stew with lemon, herb and leek dumplings with a dessert of orange panna cotta with chocolate beetroot brownie base.
The people running the rule over them will be a local professional chef judge, an education catering expert and two 11 year olds.