thing the chef hoped students would gain through his intervention, and in any future relationship he has with the school, is an understanding of fresh produce, something which he sees as lacking in many households.
"Obesity is quite high. People are drinking sugary drinks and eating processed foods. Certain families don't have time because of the situation with work and the pressures that people are under, but if the kids can understand it, they can help cook at home."
"It becomes a multitude of things of why I believe it's a good thing."
In light of the industry's skills shortage, it's important to double down on efforts to encourage young people into the industry - like fostering their work-life balance with four-day weeks, as the chef plans to do when he and his team at The Capital are settled in - and cutting these subjects goes directly against that.
And while, he said, there are limits to what you can teach - because young people need to remember that they can't be a head chef from day 1 and need to work hard to reach their goals - with the right mindset, most have it in them to become an asset.
"It's easy to say everyone is shit. But it's about how we as an industry, how we train people."
"Patience is a virtue, my dad used to say. And that's very much the case today."
"It's about bringing youngsters on that have to have the right attitude and that's what I'm looking to employ people here. You're never going to get a kitchen full of superstars and why would you."
