Heston launches new food GCSE

School children could soon be learning the benefits of using liquid nitrogen in the kitchen, if a new GCSE supported by Heston Blumenthal is introduced.
The qualification will attempt to teach students the science behind food and will see the Michelin-starred Chef feature in a series of explanatory videos as well as ‘Heston’s Hints’ which will be included in an accompanying text book.
The Food Preparation and Nutrition GCSE is currently awaiting accreditation from Ofqual, but the OCR wants to see it introduced to schools from September 2016.
It was developed alongside teachers and is designed to help students learn about nutrition, build strong practical cookery skills and understand the processes involved in cooking.
Explaining his reasons for supporting the new qualification, Blumenthal said: “My own passion for food began with questioning everything about the science behind cooking – which is what we need to encourage kids to do in schools.
“Helping them to understand why eggs make a soufflé rise or liquid nitrogen produces smoother ice cream makes a massive difference. It’s how they get engaged, learn and develop the confidence to experiment and get creative in the kitchen.”
The celebrity Chef launched the new GCSE by holding a demonstration in front of Year 9 to 11 students at St Michael’s Catholic College in London, where he showed them how to turn eggs into mayonnaise and meringues.
Elsewhere, the Michelin-starred Simpsons restaurant has announced that Nathan Eades will take control of the kitchen when it reopens later this month.
He will take on the Head Chef job from Matt Cheal who announced earlier this summer that he is to set up his own restaurant after spending 16 years at Simpsons.
Eades has worked in various Chefs jobs throughout his career including being the Chef Owner of Epi at The Courtyard in Bromsgrove and Senior Sous Chef at the three AA rosette Fishmore Hall Hotel in Ludlow, as well as spending time at Lainstone House in Winchester and the Wedgwood Hotel and Spa in Vancouver.
By Owen Mckeon
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