A GROUP of six young masterchefs from East Renfrewshire showed they had what it takes at the council’s annual culinary arts banquet at St Mirren Stadium in Paisley.
Cooking doesn’t get tougher than this, with En Croute chefs Matthew Harris and David Gray critiquing the work of the youngsters, but they rose to the challenge.
ERC has been working in partnership with Reid Kerr College to provide senior pupils with the chance to earn the British Institute of Innkeeping Awarding Body Level one and two, and the REHIS Health and Safety certificate, before leaving school.
The course provides pupils with a range of skills in the hospitality and catering industry by offering work experience with professional chefs.
More than 70 diners were served by the pupils, who included Woodfarm High’s Holly Cambell, Stuart Melvin of Mearns Castle and Scott Lyttle of St Ninian’s.
In the kitchen preparing the meal were Woodfarm’s Scott Campbell and Pamela Storie and Williamwood’s Emily McCann, alongside a number of Barrhead and St Luke’s pupils.
To start, the up-and-coming chefs served a a trio of Scottish seafood tastes with a trio of spinach mousse, roasted veggies and garlic mushrooms for vegetarians.
Main course was basil chicken with a tomato cream sauce served on fondant potato with seasonal veggies, while veggie choice was open lasagne with feta and pumpkin cubes.
Dessert was honeycomb chocolate mousses, fresh fruit salad and seasonal cheesecake.
Brian McGourlick of St Luke’s was presented with a box of delicacies from Wholefoods Market in Giffnock by council leader councillor Jim Fletcher for being voted the top student on the course.
Meanwhile, Our Lady of the Missions Primary School held a number of Fairtrade fortnight activities last week, including assemblies, competitions and stalls.
On Friday, a trio of East Renfrewshire councillors; Alan Lafferty, Mary Montague and Ian McAlpine came to visit the stalls.
More than £2,000 worth of Fairtrade goods were sold.