Menu’s great frogs legs

Michelin-starred: From the left, Sheffield College students Luke Rhodes, 19, Zachary Buckle, 17, and Danny Dodu-Brand, 19, with visiting chef Aiden Byrne and his prawn cocktail dish.
Michelin-starred: From the left, Sheffield College students Luke Rhodes, 19, Zachary Buckle, 17, and Danny Dodu-Brand, 19, with visiting chef Aiden Byrne and his prawn cocktail dish.
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A celebrity chef showed Sheffield’s young chefs of the future how to handle frogs’ legs and liquid nitrogen when he turned up at their college.

Aiden Byrne demonstrated the culinary skills that clinched him a place in Monday night’s final of the BBC2 show Great British Menu to Sheffield College students.

Liverpool’s Michelin-starred chef Aiden showed his trademark theatrical style to 50 students studying for their Professional Chefs Diploma - and the secrets of two of his top dishes from the show. He showed how to cook his classical frogs legs starter and his radical transformation of a prawn cocktail into a main course, which involved a balloon, frozen with an injection of liquid nitrogen.

The chef, who says a catering college course turned his life around as a young man, commented: “It’s really important to inspire young people going into the catering industry, because it can be really tough to stick at it, especially in the early years when you’re working your way up the ladder. If I can inspire just one of the students, then I feel as though I’ve done my bit.” Among his audience was catering student Zachary Buckle, 17, who aspires to run his own restaurant and has completed two years of the Professional Chef’s Diploma, and Luke Rhodes, 19, who found the lecture “impressive and inspiring”.