Chef cooks up masterclass at South Tyneside College

Chef Kenny Atkinson, centre, with students Christopher Lloyd, left, and Daniel Francis.
Chef Kenny Atkinson, centre, with students Christopher Lloyd, left, and Daniel Francis.
0
Have your say

A double Michelin-starred chef showed catering students how to keep a cool head in the heat of the kitchen during a masterclass at South Tyneside College.

Kenny Atkinson, owner of Newcastle’s Quayside’s UK Restaurant of the Year 2015 winner House of Tides, added the ingredients of experience and skill to help them prepare a five-course taster and wine taster menu for a sitting of 34 private and public sector VIP guests.

Kenny joined studfents in the college’s commercial restaurant, Bistro 150.

The facility allows learners to master the skills they learn on a range of catering courses.

As part of the package of support, students Daniel Francis and Christopher Lloyd spent a day working with Kenny at House of Tides, which Kenny opened with his wife Abbie in February 2014.

He said: “It was wonderful to spend time working with this new generation of chefs and catering professionals. I’ve enjoyed a fabulous career in this industry, and I like to pass on my experience whenever possible.

Rob Grainey, head of commercial services at South Tyneside College, said: “Kenny is an inspirational chef who is using his talent to make a real difference to the learning journey of our students.

“He has exceptionally high standards and worked them very hard during the session, but all were hugely impressed by his expertise and skill.

“It is by working closely with professionals like Kenny that our students will get the best possible understanding of the level at which they must perform.

“I am grateful that he gave his time to come to the college and to work with Daniel and Christopher at House of Tides.”

The college’s catering diplomas include level 1 kitchen and front of house, level 2 professional cookery, and food and beverage service, and level 3 professional cookery and patisserie.