Here come the boys!
Taking part in competitions has become a regular part of Food Technology at Priory Sports and Technology College in Preston, Lancashire. Active Kids Get Cooking is just one way in which food teacher, Shelly Lewis-Lavender, encourages the pupils to get involved in practical food work and also acquires some food equipment through participation in the voucher scheme. Shelley commented “Pupils who have participated seem to increase in confidence and are more determined to succeed with coursework for their GCSE’s. They appear to flourish under the pressure and enjoy working in a professional kitchen”.
Sam Rukin was the first pupil from the school to win the Hotpoint Challenge. He is now in the second year of his A Level studies and is still passionate about working in a kitchen environment. He loves experimenting with different types of food and cooking for his girlfriend. Winning helped Sam to realise what he could do with his skills and he intends to make use of them in the future.
Another of the boys, Charlie Smith has gone from strength to strength since being involved in and winning the Lancashire Young Chef competition in 2006. After taking GCSE Food Technology he started work immediately at one of Paul Heathcote’s restaurants in Preston. By the start of 2007 Charlie had gained further skills and knowledge and was ready to move on. His next move was to Chef de Partie working with Head Chef Chris Meredith at Gilpin Lodge in the Lake District.
Recently Charlie has moved on to gain further experience and now works as Commis Chef at Petrus in Knightsbridge, London one of Gordon Ramsey’s restaurants. The restaurant has 2 Michelin stars and the Head Chef is Marcus Wareing.
Dishes at Petrus include Breast of quail, roasted and marinated, spring cabbage with pommery mustard and baked potato or tuna ballottine, spiced baby pineapple, marinated mooli and cardamom and mint. To follow an example would be white chocolate, griottine cherries, spiced cherry chocolate.
Active Kids Get Cooking October 2009