UCB guides school kids through second young chef academy

The University College Birmingham has guided 64 schoolchildren through its second young chef academy, teaching them the basics of cookery and healthy eating.

The initiative, supported by the British Culinary Federation and the Savoy Educational Trust, saw children from around Birmingham take an eight-week course at University College Birmingham throughout October and November, with a second intake from January to March, developing their skills in basic food production.

The 64 children were welcomed by chef Kristian Curtis from Andreas Antona's new restaurant, the Cross in Kenilworth,

Curtis gave the young chefs an insight into his career to date which has included winning the BCF Young Chef of the Year Award in 2011, Best Commis at Bocuse d'Or 2013 and an Acorn Award in 2013.

Meanwhile, chef lecturers Mathew Shropshall and Richard Dutton worked with the young chefs in producing soups, pasta, fish and meat main courses and dessert dishes over the eight weeks. The hope is that these young chefs go on to successful careers within the hospitality industry after studies at UCB or have kitchen skills to use in their future lives.

"Being part of this first BCF Young Chefs Academy is brilliant. These young school children are the future of the Hospitality Industry. Running different Saturday schools at UCB over the past eight years, we have seen some great young children come through and go on to be great chefs," commented Shropshall.

President of the British Culinary Federation Peter Griffiths said: "The BCF is proud to be involved with the Young Chefs' Academy. It is a fabulous initiative and we are delighted to build upon our strong relationship with University College Birmingham."

BCF Chairman Jim Eaves added: "The hope is that more colleges and universities will run Saturday Young Chefs' Academies supported by local chefs, the British Culinary Federation and schools."