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Staff get cooking and become trainee chefs

By Western Morning News  |  Posted: March 03, 2014

  • Mark Wardle preparing a crab

  • David Walrond preparing Pak Choi

  • Mark Wardle at the stove

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The principal of Truro and Penwith College and fellow members of staff from the senior management team have been working as an apprentices at Cornwall businesses. They have been trying their hands at a variety of tasks, encouraging current apprentices and raising awareness for the apprenticeships week campaign.

David Walrond, principal, was first to have a go at making a main dish for an evening menu at Truro College’s Spires Restaurant.

Dressed in chef whites, David approached the task in hand alongside fellow trainee chef John Winney, who is at level 2 on the professional cookery course.

David assisted in the preparation of vegetables, cooked egg noodles and then piped a hazelnut, caramel and sesame mousse topping for one of the three desserts on offer.

Spires Restaurant was opened by Rick Stein last November and since then it has attracted a variety of food buffs and customers for lunch and twilight dinner.

Mark Wardle, director of curriculum also tried his hand at culinary cuisine working at The Seafood Restaurant in Padstow.

Mark joined Ryan Fisher, who has recently finished his apprenticeship, in the larder and helped to prepare a crab and cooked vegetables for service.

Truro and Penwith College is exceptionally proud of its five-year partnership with Rick Stein and Jill Stein’s restaurant, and its involvement with The Seafood Restaurant’s Professional Cookery Apprenticeship, an inventive and inspirational programme which is partly taught by tutors at the college.

To date, 70 apprentices who are passionate about cooking have completed the apprenticeship at level 2 and 3, which is a remarkable achievement for both the company and the college.

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