“Roux won't believe what we've rustled up in cookery class” |
| Roux won't believe what we've rustled up in cookery class Posted: 23 Feb 2011 03:47 AM PST MOST rising stars in the culinary world wait half of their career to be a Michelin-starred chef's apprentice. But a class of lucky pupils from Gullane Primary School have become just that and are undergoing a fast-track course in fine cuisine from one of the world's top chefs. Albert Roux, who founded Le Gavroche, the UK's first triple Michelin-starred ea terie, is preparing the primary six class to host a charity dinner in which they will cook and serve their own food for their parents.The 75-year-old, who owns the Greywalls Hotel in the East Lothian town, will be in the kitchen on the night with his top chefs to help the youngsters prepare the feast for up to 100 guests. Around 14 of the pupils will run the kitchen while the other half will serve food in the school's main hall. This week, Mr Roux, whose son Michel Roux jnr now runs Le Gavroche in Mayfair, introduced the class to live lobster and crab, which elicited just a few frightened faces. He said: "Perhaps they were a little reluctant at first but they quickly warmed to the lobster, the crab, the fresh meats. It's very rewarding to see them embracing this wonderful food that you have in Scotland. "It's very important to give these pupils enthusiasm for food at a young age. It opens their eyes. "We are saying to them, 'be aware of the wonderful food we have in Scotland, make use of it'. "There may be a few young chefs amongst us today but more importantly there are good husbands and good wives who will know how to cook for their children one day." Mr Roux added: "The tickets will be £20 per head and so we should raise £2000 for a charity of the school's choice." Headteacher Maureen Tremmel said: "Being primary six they have a certain 'joie de vivre', so they're quite relaxed about the whole thing. They're excited about the possibility of cooking and have embraced it. "There were a few uncomfortable looks when the live lobster was held aloft, but they realised it was nothing to be scared of. "The children can't wait for the banquet. They are very excited about the idea. "I'm sure we'll get very good support from the parents. They won't want to turn down top quality food prepared by their own children." This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read our FAQ page at fivefilters.org/content-only/faq.php |
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