"This year marked the second year of our culinary skills sessions, the aim of which is to assist seminarians with some basic recipes and skills for cooking meals for themselves and others in social situations.
We had two groups, each receiving six sessions in total, covering the following topics; how to make a basic sauce, cooking a wholesome soup, creating a versatile bolognese recipe & baking a classic sponge cake. We also covered food hygiene basics and discussed what items are deemed “store cupboard essentials”.
As a finale, we had a “bake off”, which showcased the trainee- bakers creativity and brought out their competitive sides. Though the overall winner has yet to be announced, everyone exceeded our expectations, when we had the enviable job of tasting each one.
(Note - Thank you to all who participated from the team in Pugin Hall, and hopefully you enjoyed the experience as much as we did!)"
