Preparing a meal for the delectation of a Michelin-starred chef is the ultimate cooking challenge.
It was one that a handful of Glasgow school pupils rose to yesterday when they took over the prestigious Hotel du Vin in the city’s west end.
Martin Wishart, who in addition to his eponymous restaurant in Leith has a restaurant at Cameron House Hotel on Loch Lomond, was among 24 lunch guests.
Diners, including the Lord Provost and his wife, enjoyed a three-course meal cooked and served by pupils from Cleveden Secondary school, who worked alongside staff.
“Very, very nice. It was empty plates all round,” said Mr Wishart afterwards, who cited the main course of chicken fricassee as the highlight. “It was cut classically, jointed and cooked perfectly.
“Obviously, they were being guided by the kitchen, but you couldn’t fault anything, even the petit fours and canapes were superb. The service
was impeccable; you would think that these were full-time staff.”
Head chef Paul Tamburrini has worked with pupils over the past eight weeks. “I don’t let very many people into my kitchen but they’ve been a dream to work with,” said Mr Tamburrini. “Their attitude is first class.
“All in all, it’s been a success and hopefully they’ll get a lot out of today and it will head them in the right direction if they are interested in a career.”
Martin Wishart, who left school at 15 and took part in a training programme, now offers placements to school pupils at his restaurant.
“I find it is a very good way for them to wet their feet and see if that is the environment they want to step into when they leave school.”
“In the general industry there is a shortage of young chefs. It’s not a new thing. The opportunities to move away are quite exciting for them.
“What is good, though, is that there are a lot of good Scottish chefs who are coming back to Scotland and opening up their own restaurants. They do bring back with them new talent as well, so we have to be patient and we have to invest in training.”
Sarah Coyne, 17, has a part-time job in hospitality and was part of the front-of-house team serving Mr Wishart. “I would like to continue to work in this industry because it’s something I really enjoy,” she said.
“It’s been better than I imagined. We’ve learned about the complexities of everything that goes on.
“There is such a high standard here as well, which means you can go on work anywhere.
“It’s a good industry to have a career in because no matter where you go there is always going to be jobs so you can travel.”
Fellow student Michelle Johnston, 17, was part of the kitchen team. “I picked hospitality at school because I enjoy cooking, particularly baking, and I like the more practical, hands-on nature of the class.
“I was a little nervous about coming here – I know it’s a really upmarket hotel- but we’ve been made to feel really welcome in the kitchen. It’s been less hectic than I imagined but there is a good atmosphere.”
The lunch is one of the nine meals to celebrate the culmination of the 14th year of Glasgow’s Culinary Excellence Programme.
The programme is offered to senior Glasgow pupils in 10 schools who are studying hospitality at Intermediate 2 level. It is designed to provide hands-on experience under expert tuition for youngsters considering a career in the industry.
It combines a 12 half-day training sessions in the hospitality industry with a year-long school-based hospitality course and culminates in a gourmet lunch.
The course is funded by Glasgow City Council Education Services. Plans are under way to work with a further four Glasgow hotels next year.
