A group of budding young chefs discovered the many benefits of healthy eating as part of an event at 蜜桃传媒 to mark International Chefs Day.
The group of 16 children from schools around the city took over the Summer Row kitchens on Saturday to prepare meals using a range of healthy ingredients, as well as learning how they help to support the body.
is an annual event celebrating the chef industry while also helping to pass on skills and knowledge to the next generation of kitchen stars.
This year鈥檚 celebration, which focused on the theme of 鈥楬ow Healthy Food Works鈥�, was held in association with the British Culinary Federation and the World Association of Chefs鈥� Societies (WACS) as well as The Savoy Educational Trust.
It is the fifth time UCB has been involved in the event, having hosted similar hands-on cooking sessions with students every year since 2015.
Working alongside chef lecturer Mat Shropshall, the children produced a number of dishes and learned more about the individual health benefits of a variety of fruits and vegetables including bananas, broccoli, mangoes, carrots, apples, oranges, cucumbers and spinach.
鈥淚t鈥檚 a real honour to be supporting International Chefs Day through the Young Chefs Academy at UCB for the fifth year,鈥� said Mat. 鈥淭he children attending the event produced some quality healthy dishes and learned about healthy living.
鈥淭he British Culinary Federation are proud to support this event alongside WACS and the Savoy Educational Trust in promoting healthy eating in England and joining in with the rest of the world.鈥�
UCB is a highly-respected provider of culinary training for those wishing to enter a career in the food industry. Find out more about our range of courses and opportunities within the College of Food and Hospitality Management here.
