Chinese Cookery Course

The Learning and Development Group hosted the second of its three international cookery courses at University College, Birmingham from the 17th to the 19th of February. The focus this time was on Chinese cuisine with the group learning to prepare dishes such as steamed white fish with ginger, shredded lamb and rice noodles and coconut rice cakes.

John Horobin from organisers University Hospitality Seminars (UHS) attended all three days and told us: “The workshop was a practical, hands-on event using one of the advanced training kitchens at the college. On the first day the chefs had an introduction to the cuisine of China, Mandarin, Cantonese, Szechwan and Shanghai. They used typical ingredients in Chinese cookery to produce a range of sauces.

“On the second day they covered soup, stir fry, braising, roasting and deep frying. The highlight for me was a demonstration by Chinese chefs from the nearby Wing Wah restaurant. The feedback from the chefs at the end of the workshop was very good indeed, and many have already re-booked onto the final workshop in May.”

John Williams of Jesus College, Oxford certainly agreed, saying: "I thoroughly enjoyed the experience and I will look forward to practising my new skills at work." Kevin Box of the University of Birmingham added: "Yet another well organised and interesting course. It was very enjoyable and I can't wait for the next one.”
Bill Brogan, Learning and Development Group Chairman and Catering and Conference Manager at St John’s College, Cambridge, also received good feeback, as he told us: “The chef that I sent from St John’s College was very impressed with the course and the attendees from other institutions that I spoke to were also extremely complimentary. I also have to add that the support from University College, Birmingham was first class.”

The third workshop will be held in May from the 27th to the 29th of May covering the cuisine of Malaysia, Thailand, Vietnam, Indonesia, Korea and Burma, and at the time of writing 13 reservations had already been taken. The organisers are hoping to arrange a dinner during the programme at a specialist restaurant so that participants can have firsthand experience of the cuisine.
For more information, email w.a.brogan@joh.cam.ac.uk or call 01223 338615.