Young chefs cook up a storm

Macclesfield Express - - SCHOOLS NEWS - ABIGAIL O’LEARY

MINI masterchefs from King Boys’ Di­vi­sion have been putting their culi­nary skills to the test by cooking a stylish gala din­ner for their par­ents, teach­ers and gov­er­nors.

A team of 25 year 10 boys took to the kitchen af­ter a week-long Mas­ter Chef pro­gramme run by Chartwell’s which taught them the ba­sics of food tech­nol­ogy, prepa­ra­tion and ser­vice.

And the boys would cer­tainly give Jamie Oliver a run for his money with the sam­ple of ex­otic and ex­tra- spe­cial treats served up.

The luxury meal in­cluded quenelles of smoked mack­erel pate, a roulade of chicken breast with a mush­room dux­elle stuffing, a wild mush­room stroganoff with a juli­enne of red pep­per served with a melange of steamed veg­eta­bles.

Dessert con­sisted of a baked choco­late mousse with pas­sion fruit cream and key lime pie.

Chartwell’s head chef Martin Em­b­ley, from Dis­ley, said: “All the young men have pro­gressed bril­liantly dur­ing their Food Tech­nol­ogy course and were able to put into prac­tice all they had learned un­der the very real pres­sure of pro­duc­ing a top qual­ity ban­quet.”

The kitchen brigade were also helped by frontof-house stu­dents who served as wait­ers, ma­tre ds, som­me­liers and mee­tand-greet teams look­ing af­ter in­di­vid­ual ta­bles of din­ers.

Chartwell’s cater­ing manager Mar­ley Kyran- to­nis said: “The menu cov­ers a wide range of tech­niques and there­fore al­lowed us to teach the stu­dents a full com­ple­ment of cook­ery skills.

“I think they have learned that to be a good cook you need to be cre­ative, pa­tient, artis­tic and, above all, have a lot of stamina.”

Ian Robert­son, prin­ci­pal of King’s Boys’ Di­vi­sion, said: “Mas­ter Chef has been a su­perb pro­gramme, as well as boost­ing our young men’s con­fi­dence in the kitchen, it also shows them how much fun it can be learn­ing about flavours and tex­tures, nu­tri­tion and how to cre­ate a bal­anced meal.”

●● Clock­wise from above: Matt Sherratt and Leo Skin­ner serve up the veg­eta­bles; Henry Ives and Daniel Bergman get to grips with the pro­duce; Will Jones and Will Kemp whisk up a treat for their guests; and inset, Mar­cus Nowat checks the sea­son­ing

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