A day well spent at West Suffolk College
Creating Culinary Excellence: Inspiring Students at West Suffolk College
This week, I had the privilege of visiting West Suffolk College to share my passion for cooking and my experience as a chef with a group of enthusiastic students. The focus of the day was on one of the most versatile and beloved ingredients in the kitchen: fresh pork. This wasn’t just any pork; it was exceptional produce, carefully prepared and handled earlier that day by the students themselves. The opportunity to work with such high-quality, locally sourced ingredients made the demonstration even more special.
The Power of Hands-On Learning
Cooking is an art, a science, and a craft all rolled into one, and there’s no better way to learn than by rolling up your sleeves and diving in. Spending time with the students allowed me to guide them through the intricacies of pork preparation, from understanding the different cuts to mastering techniques that enhance flavour, texture, and presentation.
We discussed some of the fundamentals, such as properly breaking down larger cuts of pork and understanding which techniques best suit each part of the animal. Whether it’s a slow-roasted belly, a pan-seared chop, or a tender fillet, every cut has its own story and culinary potential.
Showcasing Technique and Creativity
One of the key aspects of the demonstration was discussing the students how to transform this fantastic produce into dishes that truly shine. I demonstrated a variety of techniques, from classic methods like braising and roasting to more modern approaches, such as sous vide cooking and creative plating.
For example, we worked on:
• Crispy Pork Belly: Pan frying the belly pork and pairing it with some charred hispi and chorizo
• Pork “pot au feu”: using braised pork and the gelatinous rich cooking liquor mixed with some root vegetable and fresh apple
Each dish was not only a chance to teach technical skills but also an opportunity to emphasise the importance of plating. A beautiful presentation elevates a dish, turning it into a feast for both the eyes and the palate.
Sharing Experience and Passion
What I truly love about days like this is the chance to connect with the next generation of chefs. I’ve spent many years honing my craft, and there’s nothing more rewarding than passing on that knowledge. The students were eager, curious, and full of great questions, which made the experience even more enjoyable.
I encouraged them to experiment, make mistakes, and most importantly, trust their instincts in the kitchen. Cooking is as much about creativity and intuition as it is about technique, and I wanted them to leave the session feeling inspired to push their boundaries.
Celebrating Quality Ingredients
Throughout the day, I emphasised the importance of respecting the ingredients. The pork we worked with was not only of exceptional quality but also a testament to the care and dedication of those who produced it. Supporting local farmers and producers ensures that the food we create has integrity and tells a story—something every chef should strive for.
A Day to Remember
My time at West Suffolk College was a reminder of why I fell in love with cooking in the first place. It’s about sharing, teaching, and creating something extraordinary out of the simplest ingredients. Seeing the students’ excitement and watching their skills grow over the course of the day was incredibly fulfilling.
As I packed up my knives and said my goodbyes, I left with a renewed sense of purpose and gratitude. These students are the future of the culinary world, and I’m honoured to have played a small part in their journey.
