Key stage 4 food technology students from Stretford High School recently visited the kitchens of The Point at Lancashire County Cricket Club, where they took part in cookery demonstrations supervised by the venue’s accomplished catering team.
Upon arrival the students were taken to the main suite where they were met by Nic Ashurst, Executive Head Chef of the new 1,000-seat conference and banqueting venue. Nic informed the students of the importance of wearing whites and gave them a health and safety brief before they were allowed to enter the hallowed kitchens, kitted out in their chef whites.
Once in the kitchens the students were shown an array of equipment including the blast chillers, walk in freezers and combi ovens before they got down to the serious business of cooking.
The students alternated between decorating cup cakes and preparing assorted vegetables and a variety of fish and meat dishes. Nic initially demonstrated how to sear the fish and meat and then handed over the cooking to the students to try out their culinary skills.
Stretford High School’s Head of Technology Anne Jackson said: “The visit has been a real eye opener for our students. This is the first opportunity they have had to see how a commercial kitchen operates and they returned to school very enthusiastic about their experience.”
Nic said: “I was very impressed in how they behaved and took to the task. It can be quite daunting cooking on a range as large as ours and they coped very well and are a credit to their school.”
The visit of the students is part of an association between LCCC and Stretford High School that will lead to further departments and their students visiting the Old Trafford Ground over the coming months.
Headteacher James Haseldine is delighted with the ongoing work between the club and school and says: “The relationship we have built up with LCCC is going to be extremely beneficial to our students."