Chefs' creations wows college students
PUBLISHED: 10:00 11 June 2014
BUBBLE-GUM sorbet, wild strawberries and champagne and pink grapefruit foam were a few of the gastronomic delights served by Michelin star chefs at Weston College.
Catering students were mesmerised by a two-hour roadshow given by Chartnells executive chef, Andrew Walker, and developmental chef, Vince Carr.
Andrew, who has cooked for Michelin-starred Marco Pierre White and globally-acclaimed Roux brothers, said: “We want to show students the wonders of molecular gastronomy where you can produce flavoured foam that is jaw-droppingly wonderful to taste.
“Alchemy has an important place in new cooking as much as basics. We don’t need to bow to French cuisine anymore. Being a chef is the greatest job in the world and we want to inspire the next generation.”
From September the college’s newly refurbished Grove Restaurant is taking bookings from the public for three-course lunches and dinners on Tuesdays, Wednesdays and Thursdays.