Teaching others how to cook plays an important role of any chef and it is a fantastic way to help the future of our industry.
Over the year we have students from schools and catering colleges come to our restaurant for work experience. They come to us with the basic skills set in their curriculum. A lot of them have seen TV programmes with the latest star chefs and are they’re excited to get their chance in a real-world kitchen.
Many of the pupils from the schools are not so sure what they want to do when they leave but are fond of either cooking or eating. Some will no doubt go on to become very good chefs. The students don’t just make tea and wash up but get involved with everything from peeling vegetables, tasting dishes and making the odd cake.
For the last two weeks we have had the pleasure of Jack, a young man from a local school who I think might choose to go into catering.
On his last day he produced a smashing cake and, of course, made the tea.
Here is his recipe for almond and raspberry sponge.
Almond and raspberry sponge
180g ground almonds
120g self raising flour
1 punnet raspberry
icing sugar to dust
1. Line a 20cm cake ring and set the oven to 180c gas 4.
2. Beat the butter and sugar together until smooth and creamy.
3. Mix in a little flour and one egg and beat.
4 Repeat this until all the eggs and flour are incorporated.
5 Mix in the almonds.
6 Mix in the raspberries.
7 Spoon into the cake tin and cook for 45 to 55 minutes in the oven.
8. Allow to cool and dust with icing sugar.
n Lawrence’s restaurant is Fat Olives at Emsworth (fatolives.co.uk). Call 01243 377914.