PROMOTION
South Devon College: Student to apprentice
MATTHEW REDCLIFT
Matthewstartedwith South Devon College in 2012 on a Level 1 Diploma in Professional Cookery and completed his first yearwith aMerit.Whilst on the course, Matthewwas involved in the Major Series Competition, andwas involved in external culinary activities such as Dartmouth Food Festival and dinners at the College.
PROGRESSION Throughout the year,Matthewshowed consistencywith hiswork andmaintained a high attendance record showing dedication to hiswork at the College and commitment to his chosen career. At the end of his first academic year,Matthewwas recommended toMitch Tonks towork in his Dartmouth Sea Horse Restaurant as an apprentice chef. Feedback fromMitch Tonks is thatMatthew is excelling in his newposition as an apprentice and iswilling to learn newskills. “South Devon College is a pool of brilliant
young talent. The tutors are totally committed to shaping tomorrows chefs. I really enjoy bringing a seafood element to the students learning. Cooking dinnerswith themis a greatway to expose themto the standards andworkings of a commercial kitchen. I have got three South Devon College studentsworking forme and they are brilliant. Local businesses should look to work closelywith the College as there is opportunity for both students and employers.” (Mitch TonksOctober 2013)
BARISTA TRAINING A barista is a trained coffee house employee who prepares and serves espresso based coffee drinks. Skilled baristas acquire knowledge of the entire process to effectively prepare a desired cup of coffee.
They need to be passionate and understand the relationship between coffee, extraction times and flavour to gently create a richly flavoured espresso using a range of skills, all taught here at South Devon College. The course is part of an
objective to improve standards in the industry and to get formal recognition for thosewhowish to improve their skills and in turn give their customers a better experience. Call Susan Heywood on 01803 540555.
Spaces are available and course runs monthly onMondays.
FESTIVE MERINGUE CROWNS
3 large eggwhites Small squeeze of lemon juice 150g caster sugar
For the Passion fruit cream: 50ml passion fruit puree or 6 passion fruit 200gmascarpone 150ml crème fraîche a little icing sugar, to sweeten (optional)
To Serve: About 250gmixed berries (raspberries, redcurrants and strawberries, blueberries) Icing sugar to dust Fruit coulis and sprig of freshmint to decorate.
Method 1 Turn the oven to its lowest setting 110C max. Line a baking sheetwith parchment and draw6 circles, 6cmin diameter, on the paper.
2Whisk eggwhiteswith the lemon juice in a large clean bowl until they formfirmpeaks. Graduallywhisk in the sugar 1 tbsp at a time, tomake a smooth, glossymeringue.
3 Spoon themeringue into a piping bag and pipe into crowns inside the drawn circle.
4 Bake for at least 2 hours. To test, lift one with a pallet knife: if it comes away cleanly, feels crisp on the outside and slightly soft inside, the baskets are ready. Leave for 10 minutes then carefully peel the fromthe paper and transfer to awire rack to cool.
5 Tomake the passion fruit cream; beat mascarpone and crème fraîche together,mix in the passion fruit puree and sweetenwith a little icing sugar if required.Whip the double creamuntil it is softly stiff and fold into the passion fruit cream.
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