St Edward's Chronicle Summer 2018

31 ST EDWARD’S CHRONICLE

Ralph Wiskin What do you do at Teddies? I’m the Head Chef. How long have you been here? 10 years. Where were you before?

I was Head Chef at Abingdon School and Abingdon Prep. Before that I was Head Chef at Magdalen College School and before that I was working in a hotel in Cape Cod, Massachusetts. I have also been Head Chef at a conference centre and Executive Head Chef for Nuffield Hospitals as well as working for the NHS and various independent restaurants, hotels and corporate contract caterers. What do you like about working at St Edward’s? The pupils and staff are great! The Catering Department is always appreciated and receiving positive feedback is extremely satisfying. As a Head Chef I get to look at all aspects of the industry here such as busy mass catering, fine dining, special functions, banqueting and canapé events. What made you want to be a chef? When I was 15 I had a part-time hotel job and loved working in hospitality and it progressed from there. I went to Oxford College when I left school and Birmingham College of Food after that to complete my catering HND. What’s your favourite item on the lunch menu? I run three different seasonal menu cycles but my favourite dish on the last term’s Summer Menu is honey and ginger salmon with spring onion noodles. King prawn curry with basmati rice, assorted pizzas, and turkey schnitzel with black pepper and thyme crust are three of our most popular dishes. Theme nights are also very well received! Top cooking tips for any budding chefs? Respect your ingredients and don’t be afraid to try new ideas. Keep abreast of food trends, eat out and enjoy what you do. Lastly, watch what you are doing: cut fingers are a real hindrance!!! How do you set about ensuring the nutritional balance of the pupils’ diets? We offer a lot of choice at mealtimes ensuring that the recommended Government School Food Standards are covered. We use the Eat Well Food Plate as a guide for a well-balanced meal and always try to keep the food offer seasonal, current, varied and interesting. What do you think pupils like about Cooper’s, and what are you looking forward to about the café area in the new Quad Development? Cooper’s has been a massive success! The pupils love having their own eating space in super smart surroundings. The high street feel of the restaurant and garden, and the healthy daily menu choices, make Cooper’s a lovely eating experience at lunchtime. The café in the new building is an exciting future project. It will broaden or catering service further and give pupils a chance to tell us what they would like to see on the menu before its completion date. We have not finalised our catering offer, but are thinking perhaps a Prêt-style of service might go down well. Such projects are great as they keep everyone enthusiastic and interested in our food as St. Edward’s grows year-on-year. It’s a winner with everyone - light and healthy. What are the three most popular dishes?