Thermomix in Education
I recently had the privilege of demonstrating the power of Thermomix to a group of Year 3 students at Barnfield College in Luton, Bedfordshire. The approximate equivalent of American high school Seniors, these young people will be out in the workforce next month where chances are good they’ll find Thermomix in their kitchens.
With this in mind, Chef John Barge arranged for a demo bcause he wanted his students to see Thermomix in action and familiarise themselves with it as they would need to know how to use it their professional lives. I was amazed when I arrived at Barnfield College. I hadn’t anticipated the extent to which the school is equipped to prepare students for life in the real world of work. I entered the Hospitality & Catering Department building through a large reception area with a flower and gift shop as well as a full beauty salon. As I waited to be escorted to Training Kitchen 3, several calls were taken for haircuts and various treatments. This is a school? I asked myself. Wow, yes, it is!
The training kitchens are very well equipped, featuring a wide mirror above the teaching bench so that students could easily view all aspects and angles of the dish or process being taught. There is one thing missing in Training Kitchen 3, however, and that of course is My Best Friend in the Kitchen, the Thermomix!
Chef Barge introduced me and my Thermomix by reminding the students that before they learn to use any tool, they need to learn to make things by hand, to familiarize themselves with colours, flavours and textures. I agree totally with this, and pointed out that Thermomix is no more and no less than a tool – albeit a fabulous one – that would enable them to produce consistent, high-quality results, over which they would have ultimate control. But especially to pass their exams, they had to learn to make crème brûlée, hollandaise sauce and risotto the hard way first!
The students were eager to get their hands on Thermomix; some for the first time. Others were already using it in their part-time jobs after school, or at least had seen it in the professional kitchens where they worked. In reality, I’m not sure the youngest members of kitchen crews are allowed to get their hands on such a fine piece of kit 😉
Chef John Barge’s attitude towards Thermomix and learning is echoed by Chef Grant Hawthorne, who speaks highly of John and says that he is absolutely right. Any good professional kitchen needs a Thermomix, and students need to know how to use it. I’m just pleased to have been able to help some students take one small step towards that goal.
Bon appétit !
