Burton college partnership inspires young chefs
Burton and South Derbyshire College (BSDC) recently introduced its Junior Chefs Academy, a one-week culinary programme created in partnership with the Geoffrey Harrison Foundation.
The Geoffrey Harrison Foundation is dedicated to helping young people develop their talents within the hospitality industry, whilst preparing them for future success.
The initiative offers aspiring chefs aged 13 to 16 the chance to explore the world of food and hospitality through hands-on experience in a professional kitchen.
Running every half term, the academy combines expert guidance, practical training and authentic industry experience, culminating in a graduation lunch where students present and serve their dishes to invited guests.
The first cohort took part during the October half term, when 10 enthusiastic young chefs spent the week at the College’s Mulberry Restaurant and Bistro.
Under the guidance of professional tutors, students learnt core cooking techniques, food preparation and essential kitchen safety.
BSDC’s Mulberry Restaurant is a highly regarded fine dining venue, offering a modern dining experience with a range of dishes at accessible prices.
As a Highly Commended AA Awarded kitchen, it provides students with the unique opportunity to experience the pace and standards of a busy professional kitchen while being mentored by expert tutors.
Thanks to the generous support of the Geoffrey Harrison Foundation, each student was provided a professional knife kit, as well as a chef hat and apron, helping them feel like true professionals as they honed their skills.
Throughout the week, participants prepared an array of impressive dishes, including mushroom and pea risotto with parmesan crisp, poached eggs Florentine, and roast chicken with pan gravy and onion stuffing.
For dessert, they also made raspberry Bakewell with custard and dark chocolate sponge with chocolate sauce.
The academy concluded on Friday 31 October with a celebratory graduation presentation lunch, where each student cooked and served a three-course meal for two invited guests.
Family and friends were able to watch the young chefs at work before students joined them for dessert to celebrate their achievements.
At the close of the event, Gareth Harrison, managing director of Harrison Catering and Trustee of The Geoffrey Harrison Foundation, and John Beaty, Principal and chief executive at BSDC, congratulated the students on their accomplishments. Certificates and medals were presented to recognise their dedication and enthusiasm throughout the week.
Lizzy Wootton, curriculum team leader at Burton and South Derbyshire College, said: “Seeing the enthusiasm and progress of our Junior Chefs Academy students has been incredibly rewarding.
“Over the week, they’ve built real confidence in the kitchen and gained skills that will stay with them for years to come. I’m so proud of how each young chef rose to the challenge and showcased their talent at the graduation lunch.”
Gareth Harrison also commented: “I was thrilled to be part of the inaugural Junior Chefs Academy graduation at BSDC!
“It was a pleasure to present certificates to the talented young chefs, who prepared an outstanding lunch that was both delicious and a wonderful experience for everyone involved.
“Well done to all; this embodies everything the Foundation aims to promote. Our new partnership between the Geoffrey Harrison Foundation and the College presents an exciting opportunity to build on the success of previous Junior Chef courses.
“The Foundation was established with a simple belief: every young person should have the chance to learn to cook, gain confidence, and develop valuable life skills for the future.”
