Wonderful Wadebridge

Past Pupil

Mark Lewin from the Cornwall Hospitality Collective visited Wadebridge School along with chefs from Rick Stein's restaurant to share their expertise on the hospitality trade and to educate young people about potential careers in the industry. During their visit, they conducted a cooking presentation that showcased professional culinary techniques, with a focus on the chemistry behind cooking. For example, students learned how heat causes proteins in the fish to denature, changing their structure and making them easier to digest. They also discovered the role of Maillard reaction in browning the fish, which not only enhances its flavour but also creates the delicious, crispy texture we associate with perfectly cooked seafood. The students then had the chance to apply these chemical principles in a hands-on cooking experience, where they prepared and ate the fish themselves. This practical session provided valuable culinary skills, while also giving them a taste of how chemistry is essential in the kitchen and in shaping a career in hospitality.