When Marian Farrah asked if I would come over to St Aidan’s and cook with the students it was an opportunity to see tomorrow’s budding young chefs today- so count me in!
These students had stayed behind after school to be a part of this cookery club so extra marks for effort on their part.
Well what to cook in a few hours from scratch and keep them busy so we went for an old classic a Cinnamon, pear and vanilla roulade. Light and Christmassy and if you are not a fan of pears or vanilla there is an alternative roulade here on the wild cooks blog for Baileys Roulade (Equally Christmassy but one not to take to school!).
The students are encouraged to show real enterprise by the school and Marian is Business and Community Partnerships Leader who with the help of Jenny Betteridge head of Food Technology quickly got the group ready for us to begin.
Even the Head John Wood popped in to see what we were getting up to so it really was like being back at School!
The students were great and amazingly quiet and well behaved (I really was very impressed!) and they watched my demo very carefully. The school had everything to hand (thank you Jenny) and soon I was plating the pudding ready for the students to have a go.
The students found cooking really fun and they got stuck in and worked hard. There was the odd hiccup when cream was over whipped but we got over that with extra on hand just in case!
There was not a bad meringue roulade in sight. Every child achieved something which was brilliant and some cooked so well us older chefs best watch out! Here comes the next generation…
There was a little competition and the top three Students were:
Richard Lee- Rogers
And Olivia Heard just look at their dishes…
The students really impressed me and the organisation of the school was great, plenty of parental support on hand to watch our presentation for the winners and everyone had a great time.
Cooking with the future….