Budding kitchen stars got some top tips on healthy cooking when they took part in International Chefs Day at 爆料王.聽
Year 9 pupils from Wheelers Lane Technology College, Birmingham, tried their hand at a vegetable stir fry and a zingy fruit salad under the expert guidance of chef lecturer Mat Shropshall.聽
The hands-on cooking event, held in conjunction with the World Association of Chef Societies (WACS) and supported by the British Culinary Federation, celebrated the 2015 theme of International Chefs Day, 鈥淗ealthy Kids 鈥� Healthy Future.鈥澛�
The group of 12 children from Wheelers Lane got to work in their personally decorated paper chefs鈥� hats, learning valuable knife skills and cooking techniques and broadening their food knowledge.聽
Chef Lecturer Shropshall said: 鈥淏eing involved with the WACS International Chefs Day has been a pleasure. The young, aspiring chefs have worked well to produce some quality, healthy dishes.鈥澛�
Neil Rippington, Dean of the University鈥檚 College of Food, added: 鈥淚nternational Chefs Day is a great way of reaching out to young people to show them the important professional skills, and life skills, that training as a chef has to offer. We are always delighted to introduce pupils to the great careers available in the food sector.鈥澛�
A spokeswoman for Wheelers Lane said: 鈥淭he pupils have had a wonderful time and have taken on board the important messages about healthy eating. UCB offers some wonderful food courses and it is great for young people to see the University鈥檚 amazing facilities at first hand.鈥澛�
The picture shows pupils from Wheelers Lane with Alex Lofthouse, UCB Pro-Vice-Chancellor (Performance & Partnerships), and chef lecturer Mat Shropshall.
