Shaun will be teaching Year 9 and Year 10 students how to cook scallops with coconut dahl, using local scallops caught and donated by The Fresh Fish Company. The Year 10 pupils are already studying Hospitality and Catering as part of their GCSE studies. The lessons taught by Shaun will teach the students the importance of using fresh local ingredients and hopefully inspire them to consider catering as a career.
More and more vocational studies are now being supported by Jersey schools. With the job market as competitive as it is, schools are seeing an uptake in interest for vocational studies. Shaun will be talking to the students about the reality of a career in the culinary industry and he hopes to identify some Jersey chefs of the future.
Shaun will teach Year 9 catering students on Wednesday 2nd and Year 10 students on Thursday 3rd March. He will be demonstrating the recipe before asking the students to attempt it and spending one-on-one time with each pupil to offer them advice and tips.
Shaun Rankin, Head Chef, Bohemia, says:
‘I was introduced to cookery by my mum and her lessons opened up a whole world of opportunity to me. I’m hoping I can inspire these students and put them on the right track for a career in the catering industry. I often refer to Jersey as my 9-mile garden as the whole island has a plethora of quality produce. It is the perfect place for young aspiring chefs to learn how to cook and I hope my lessons will improve their cookery skills and inspire them to use local ingredients.’
Maggie Edwards, Head of Design Technology, Grainville School says:
‘We are delighted to welcome a Michelin starred chef to Grainville School. Shaun’s lessons will offer an amazing insight into restaurant standard food and the students can’t wait to meet him. Shaun’s philosophy of using local produce is an inspiration to the pupils on this course and we’re also very grateful to The Fresh Fish Company for sponsoring the scallops so the students get to work with top quality ingredients. I want to introduce more professional aspects to the course and Shaun’s lessons will help the children understand more about the catering industry as a career. Here at Grainville School we endeavour to offer a broad range of opportunities and look at vocational courses as well as academic courses. I think these special lessons may inspire some Jersey chefs of the future.’