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Seafood masterclass as recruits pick up tips from Rick Stein chef

WORKING WITH SHELLS: Stephane Delourme, head chef at The Seafood Restaurant, David Fillary, Iain Lang, and Richard Walton-Allen, executive chef at Create.

WORKING WITH SHELLS: Stephane Delourme, head chef at The Seafood Restaurant, David Fillary, Iain Lang, and Richard Walton-Allen, executive chef at Create.

A top Rick Stein chef served up a seafood masterclass for 15 trainees at a Leeds restaurant.

Stephane Delourme, head chef at The Seafood Restaurant, taught employees to serve scallops, open oysters and cook crabs at the restaurant on King Street.

Employees are taken from the Create Foundation’s training programme, which recruits local homeless, marginalised or vulnerable people.

Stephane was joined by two other chefs who travelled 350 miles from the restaurant in Cornwall for the day.

He said: “When I mentioned Create to Rick he said it is a great idea.

“It’s important and a good thing to look after the local people.”

Trainees had to put their knowledge to the test on Tuesday evening as they served up a special seafood menu for diners.

Trainee David Fillary, 37, of Armley, has been unemployed for two years.

He said: “This opportunity gives us the chance to learn something new in an enjoyable way.

“For most of us this is a totally new experience so it’s really exciting.

“It’s good that such a big name is getting involved.”

Iain Lang, 51, is also a trainee. He said: “We didn’t know anything about hospitality before coming to Create and we’re starting to learn how much of a thriving business it is.

“I’m just pleased to get some experience and hopefully it will help me get a job afterwards.”

Award-winning Leeds chef Richard Walton-Allen left his job of 12 years as head chef of Harvey Nichols to become national executive chef at Create.

He said: “Rick Stein’s restaurant is one of the most successful in England and this is something they really believe in.

“It’s excellent for the trainees because it will expose them to the possibilities within the industry and give them new skills.”

Trainees at the city centre restaurant are employed on a 12-week basis to help them gain skills and qualifications to help them find employment.


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Saturday 26 May 2012

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