During the master class Aiden Byrne demonstrated the fish course he produced for the Great British Menu television series; Beetroot poached salmon with caviar, razor clam, fennel and beetroot. He advised the chefs to “know when to stop, have the discipline to know when a dish is complete.” During the question and answer session Aiden said to the chefs “you all clearly have the bug to cook just by being here today. This business is about passion and really knowing what direction you want to take. Perseverance is key.” He went on to say “don’t ever stop learning; you must invest time to develop your skills. Take sideways steps to broaden your knowledge.” Throughout the morning, each of the young chefs had the opportunity to speak to each other and with Aiden about his experiences and the dishes they are putting together for the Essential Cuisine Sponsored North West Young Chef Competition Final. As the master class came to an end, Aiden told the chefs “everyone has their own journey to take. Hopefully, you can take some of the things we have talked about today with you on each of your journeys.” 
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