Foul language off menu for chefs

If TV chef Gordon Ramsay thinks his foul-mouthed antics are attracting a younger generation into cooking, then he can think again.

“I want to be a chef, but not like Gordon Ramsay as he swears too much,” says 18-year-old Stephen Hodson, from Old Hill.

“My interest in cooking started when my mum taught me how to make meals such as lasagna and spaghetti bolognese. The microwave-meal fad is over and more people are wanting food cooked from basics.

“It is a real art form to put a good meal together and part of that is not using the F-word every five minutes.”

Stephen is one of the students at Halesowen College doing a food preparation and cooking NVQ. The course teaches them how to work behind the scenes in the kitchen as well as creating a good atmosphere with the paying customers.

Student Lee Jones from Tividale has already secured a job working in the restaurant at Birmingham’s Copthorne Hotel.

“Originally I did an IT course, which I found boring, and so I thought it would be more exciting to try cooking,” says the 18-year-old. One day a week I go on a work placement to the Copthorne Hotel in Birmingham, where I am assessed for my course.

“However, before long they offered me part-time employment.

“It is busier at the Copthorne compared to working at the college, although they don’t swear like Gordon Ramsay does on the television. People in the kitchen can get anxious because they are under pressure and they want everything to be perfect for the customer – there is a real buzz and it is really exciting.”

Lee lives with his grandparents Phil and Linda, who thought that the new chef in the family would take over in the kitchen.

“My grandparents are really pleased that I have decided to become a chef,” says Lee.

“I think my grandmother thought it would mean she wouldn’t have to do any more cooking but I’m usually so tired when I get in, and after a full day of cooking, the last thing I want to do is start all over again.”

Training manager Beckie Dowle says staff are preparing two new diplomas in professional cookery to start in September.

“Even though the present NVQ is a good course, there is only one pass grading, which means students who work harder than others are not recognised,” she says.

“The new diplomas will allow students to study towards a pass, credit and distinction.

“The diplomas have had a lot of good feedback in industry magazines as restaurants seem to welcome students that have it with open arms – we want our students to be able to make the most of that.”

Students at Halesowen College prepare meals which are cooked for the public every day. “We have been having students cooking for customers for a while and our purpose-built restaurant at our Whitehall Road site, has been open for four years,” says Beckie.

“As well as cooking a range of meals students learn how to prepare the restaurant, lay it up and know all the different styles of service.”

On Tuesday for instance students prepared a menu of winter vegetable soup with a freshly baked bread roll for starters.

This was followed by roast lamb, with potato gratin, roast potatoes, cauliflower, carrots and green beans, with an apple sponge for dessert – priced at £10.95 for three courses and £7.95 for two courses. Sheila Priddey, 67, from Halesowen was in the restaurant to sample the food. “The food is always really good and you can see a gradual improvement in the students from when they start in September through to when they finish in June,” she says. “It is like going to a proper restaurant, but it is good to see so many young people working hard for their future.”

Student Beccy Sims, 17, from Halesowen says cooking used to be her hobby and it has encouraged her to work in hotel management. “My catering course is good background because it provides me with more knowledge of how a hotel works. You learn what your staff are supposed to be doing and what standards you can expect from your kitchen. I would not want to have my hotel staff swearing at me in the way that Gordon Ramsay does. No matter how much pressure you are under there is no need to be that rude to people.”