Published: 12 February 2010 at 10:21
The Grub Club helps set students up for life
Chef’s hats and wooden spoons were the order of the day at an Anglia Ruskin University event organised in partnership with Writtle College, Chelmsford Borough Council and NHS Central Essex Community Services.
The ‘live’ cooking ‘master class’ was attended by around 70 students from Anglia Ruskin University and Writtle College who were keen to learn some tips on how to create healthy and balanced dishes on a budget. ‘Market Kitchen’s’ celebrity chef winner Ben Ebbrell, and the SORTED team were helping to spread their knowledge on surviving at university. Part of the SORTED campaign to challenge the student diet covers ‘Brain Booster’ dishes for use around exam time, ‘Meals to Impress’ to cook for someone special, and ‘Nights Out’ recipes to line the stomach before a drinking night out.
The practical ‘interactive’ demonstrations started with simple ideas and concepts developing to a finale of how to cook three simple yet tasty courses from scratch in half an hour. Students were asked to volunteer during the sessions to demonstrate their skills and were treated to a sausage and mash supper while they watched variations on meat and two vegetables being prepared including pork chop with apple and sage mash and broccoli, and gammon steak with a tarragon mash and sautéed mushrooms.
During the event, first-hand tips and tricks were revealed relating to every food aspect of independent living including shopping budgeting, planning, controlling, storing, cooking and maximising the use of leftovers.
Talking about why the initiative is so important for students particularly, Deborah Barker from Anglia Ruskin University said:
Chelmsford Borough Council’s Cabinet Member for Safer Communities, Councillor Ian Grundy, was delighted that his team’s bid to the Food Standards Agency secured funding for the activity, saying: