HE IS best known for being the youngest contestant to cook up a storm on BBC’s Masterchef: The Professionals and now chef Luke Bryan has gone back to his roots.
Luke, from Elson, in Gosport, paid a visit yesterday to Brune Park Community School on Military Road, in Gosport, which he left in 2006.
Luke, 23, said he was pleased to go back and inspire some of the pupils, although he was a bit nervous to visit the school for the first time in eight years.
Luke said: ‘The idea was to go back to my old school and show the kids there that you can get out of Gosport and you can work in a big city or wherever you want.
‘You can grasp your dreams, if you want to. Don’t be shy and go out and get what you want — that’s what I did and so far it’s going well for me.’
Luke reached the semi-finals of BBC programme Masterchef: The Professionals in December.
He took his culinary knowledge back to school and spent the day teaching five classes how to create canapes of sesame prawn toast, Scotch eggs and onion bhajis, before moving on to healthy kebabs.
Year 8 pupil Nicola Couldwell, 13, said: ‘The lesson was really good and very interesting. I learnt a lot of new and exciting cooking skills. It was a really great lesson.’
Year 8 pupil Freddie Cairns,12, said: ‘My lesson was the best ever. Luke was amazing, he cooked the best food in the world.
‘I can’t believe I saw a real chef. I definitely want to be one when I’m older.’
Luke said studying for a GCSE in catering at Brune Park helped him on his way to realise his dream of working at The Victoria, in London, which is owned by top chef Paul Merrett.
‘We were in a small class. I was in the first year to trial catering as a vocational option,’ said Luke.
‘They are still doing that now. I picked catering as an option as I’ve never wanted to do anything else. Vocational subjects are a great idea because for some, sitting behind a desk does not make them enthusiastic. Vocational subjects make them happier and their results better.’
Luke will be visiting Fareham College, where he studied catering, today and tomorrow, before serving a meal to assembled special guests at the college’s Avenue 141 restaurant tomorrow night.