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Back where it started

"Even Paul Rhodes had to start out somewhere. He came from the same place as us, and has proven that it is possible to get very far if you put your mind to it."
"Kayleigh Reeder, apprentice"

The students at Wharncliffe College of Culinary Arts have anticipated Paul&K's cookery course for months, hoping to learn some of the secrets behind their success. Today is the big day. Everythings ready for Paul and Kjartan to show the students what cooking can be like.

For observers, it is hard to tell that the Paul&K and the 20 or so apprentices are on top of their task: serving 60 guests an exquisite ten-course menu. The kitchen is in a fury, the students are sweating over steaming pots; while others seem to scurry aimlessly like ants around the kitchen.

Paul lashes out on someone for leaving dirty dishes lying around. It is essential that everyone clean up their own mess, as chaos is prevalent enough as it is.

The students pick up tricks from the two chefs as the day progresses. It is however important not to loose sight of the object of today's exercise as the day progresses. They hope to deliver the best product possible to the guests waiting.

One of the students carries a large pan over to Paul asking him to clear the raspberry sauce.
"More sugar, much more sugar," is Paul's verdict, ordering him back to the pastry kitchen. An unknown amount of sugar later, Mark returns, and gets the same order again.

Kjartan's humoring some of the guys with one of his many jokes. It's part of Paul&K's filosophy that food should be fun, to be shared, enjoyed.

"Adding salt, pepper, sugar or seasoning the food in other ways while constantly tasting it, is essential to train your taste buds. It's essential to becoming a successful chef," says Paul.

The students listen and watch attentively as Paul demonstrates how to make pasta. In the pastry kitchen desserts are almost ready; crème caramel, ice cream, chocolate tart and lemon tartelle.

Both main courses are under control and the kitchen is drowned in scents of freshly baked bread and langustines, blended together in a perfect breathtaking balance.
The students serve the food and wine themselves, thanked by smiling faces.

The dinner was a success in every way. All school-teatchers and the local Rotherhams were very proud of their young local talents.

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