The Royal Society of Chemistry meets The Tallend Bay Hotel

Cooking Extravaganza!

Chemistry and CookingRecently, an inspirational culinary class was conducted with Mark Lewin from Cornwall Hospitality Collective and Truro and Penwith College alongside the Manager of The Tallend Bay Hotel, Jack Ashby-Wright.

EBP, generously funded by The Royal Society of Chemistry, is committed to delivering workshops that actively engage students in exploring future career paths. In partnership with Liskeard School and Community College, the aim is to cultivate enthusiasm among students for the fascinating realm of chemistry and its diverse career prospects.

During the session Mark took the pupils through the chemistry involved in cooking, explaining the various chemical reactions that occur when preparing a bacon sandwich. As the bacon sizzled, he highlighted how heat causes the proteins in the meat to denature and change structure, creating new flavours and textures. The Maillard reaction was also discussed, a key process responsible for browning and the delicious savoury flavours that develop when the bacon cooks. As the bread toasted, Mark explained the chemical changes in the starches, turning them from a soft, flexible structure into a crispy, golden crust. This practical demonstration connected the science of cooking to everyday experiences, helping students understand how chemistry plays a crucial role in transforming raw ingredients into the food they enjoy.

Followed by Jack, the Tallend Bay Hotel manager, who focused on front of house service. During this part of the session students acquired valuable front-of-house skills and insights into delivering five-star dining experiences. Part of the session was purely focused on front of house skills. Etiquette, customer service, team work, communication and building confidence, which are important transferable skills. Mark and Jack promoted not just full-time careers in their profession but also meaningful part time work experience for those looking to build skills and add to their CV.

The students had a great time and got to lay their own place settings, serve their fellow pupils and were challenged to see who could make the best BLT. It was a delight to see all pupils come out of their shells and get involved. This proved to be an inspirational way to show them there are great careers in the hospitality profession.

Jack has now formed a relationship with the school and is working on taking the school and it's pupils to the hotel.

Mark and Jack

Cheers to Chemistry