International Chefs Day 2015 - UK
Oct 28, 2015
Budding kitchen stars got some top tips on healthy cooking when they took part in International Chefs Day at University College Birmingham. Year 9 pupils from Wheelers Lane Technology College, Birmingham, tried their hand at a vegetable stir fry and a zingy fruit salad under the expert guidance of chef lecturer Mat Shropshall. The hands-on cooking event, held in conjunction with the World Association of Chef Societies (WACS) and supported by the British Culinary Federation, celebrated the 2015 theme of International Chefs Day, “Healthy Kids – Healthy Future.” British Culinary Federation President Peter Griffiths MBE said “ The BCF is delighted to support WACS International Chefs Day and give young people the opportunity to be involved and interactive. Our Youth Academy now in its third year has been hugely successful and endorses our commitment to the future of our industry.”
The group of 12 children from Wheelers Lane got to work in their personally decorated paper chefs’ hats, learning valuable knife skills and cooking techniques and broadening their food knowledge.
Chef Lecturer Shropshall said: “Being involved with the WACS International Chefs Day has been a pleasure. The young, aspiring chefs have worked well to produce some quality, healthy dishes.”
Neil Rippington, Dean of the University’s College of Food, added: “International Chefs Day is a great way of reaching out to young people to show them the important professional skills, and life skills, that training as a chef has to offer. We are always delighted to introduce pupils to the great careers available in the food sector.”
A spokeswoman for Wheelers Lane said: “The pupils have had a wonderful time and have taken on board the important messages about healthy eating. UCB offers some wonderful food courses and it is great for young people to see the University’s amazing facilities at first hand.”
The picture shows pupils from Wheelers Lane with Alex Lofthouse, UCB Pro-Vice-Chancellor (Performance & Partnerships), and chef lecturer Mat Shropshall.