Students learn the art of fine dining from top chef

Wirral Globe: Anton Edelmann (fourth left) and Nick Castree (third right) with students Jamie Grainge, Laura Bradley, Chantelle Courtnell, Leanne Smith, Dale Longmuir and Matthew Boden Anton Edelmann (fourth left) and Nick Castree (third right) with students Jamie Grainge, Laura Bradley, Chantelle Courtnell, Leanne Smith, Dale Longmuir and Matthew Boden

ONE of the world’s most influential chefs has been passing on his passion for food to the next generation of culinary masters – young students at Wirral Metropolitan College.

TV chef Anton Edelmann, former head chef at London’s Savoy Hotel, worked in the college’s kitchens with hospitality and catering students as they prepared his signature dishes for customers at a fine dining evening in the training restaurant.

The students’ menu comprised dishes from Anton’s best selling book Savoy with diners being treated to langoustine salad with Savoy dressing, herb soup with Stilton quenelles, stuffed quail with dauphinoise potatoes followed by apple cake with sabayon sauce.

The celebrity masterchef, regarded as one of the finest and most influential of modern times, said: “The evening presented a great challenge for the students and they rose to it really well. It was a superb effort.”

Nick Castree, chef and lecturer at Wirral Met, added: “The evening inspired students to aim for the highest standards and has given them an insight into the operation of one of the finest hotels in the world.”

Anton’s visit to Wirral Met was orchestrated by another top chef, Michael Quinn, who has close links with the college via his work with the Ark Foundation, a charity he set up to raise awareness among catering students of the dangers of drink and drugs.

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