After meeting a collection of Wakefield College students at my demo during the Wakefield Rhubard Festival I decided I would visit the college and hopefully inspire some of the students, with a private culinary class. The class consisted of 20 culinary students, which were keen to learn about the industry. I decided to run a class about modernist culinary techniques. We covered foams, spherification, tuiles and much more. The result of the class meant that Horto (the restaurant I was representing) found a new trainee pastry chef!

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