Posts Tagged ‘roux’

Opportunity of a Lifetime for Gary

Written by Charleston Academy on . Posted in Achievements, Curriculum, Personal, Wider Curriculum

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As we settle into the new session and prepare for the Albert Roux Dinner on 12th September, we are delighted to congratulate Gary Millard who has the opportunity of a lifetime – with the offer of an apprenticeship with Albert Roux Consultancy.

From S1 onwards, Gary has had a keen interest in food and from S3 onwards won local and regional competitions. He reached North of Britain Chef competitions on two occasions and was runner up in 2012. His passion for patisserie earned him ‘best sweet’ in the 2012 Scottish Final.

 Mr Roux’s generosity to the Home Economics Department is never ending. He has already employed two Charleston pupils as apprentices to work at his establishments in London, Edinburgh and then France, (Rebecca Williams and Caitie Grainger).

They have now been joined by Gary, who starts at Mr Roux’s 5-star Inverness restaurant, Rocpool Reserve next month.

“It’s hard to take in,” said Gary. “To be taken on by a world class chef like Mr Roux is such a privilege. It’s a once in a lifetime opportunity.”

“I will start off at Rocpool Reserve and hopefully he will move me around to some of his other restaurants later on.”

Gary has a particular interest in patisserie – Mr Roux’s own speciality when he was training.

“I’ve wanted to be a chef as long as I can remember,” said Gary. “My grandad used to own the Ledgowan Lodge Hotel at Achnasheen and my uncle was his Head Chef – so you could say it runs in the family. My granny used to do a lot of cooking with me as well.”

Until now, Gary has been working in the evenings as a chef in Corner on the Square in Beauly where I’m sure he will be missed.

Mr Roux will guide him and train him and get him qualifications on the way. Everyone is delighted for Gary. We are all very proud of him!

Gary Milard, 6L

Gary Millard, 6L


Miss Eilidh Matheson, Home Economics Department

Albert Roux Kitchen

Written by Charleston Academy on . Posted in Important Announcements, Wider Curriculum

UnknownOur ambitious plans to see a fully equipped, industry standard training and hospitality kitchen took a massive step forward recently. The City of Inverness Committee approved an award of £40,000 towards our over all costs.

BBC_SCOTLAND_CMYKTogether with contributions from Highland Council and our own fund raising it’s now hoped work on the kitchen project can be competed during session 2013-14. The news has drawn widespread media attention.

Read about our partnership with Albert Roux HERE or search for “Albert Roux” in the box above.



Home Economics serve up Pizza & Cakes

Written by Charleston Academy on . Posted in Achievements, Curriculum

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Our Home Economics department is renowned as a centre of excellence for top class cooking and hospitality courses. Achieving that accolade has been helped enormously by our on-going partnership with the world renowned master of French cooking, Albert Roux OBE.

However, the talents of our Hospitality pupils and their teachers go much further. Pupils have recently successfully completed their SQA Cake Production Course. SQA moderated the course and described the work of our pupils as exemplary.

Also of note, the department recently worked with Pizza Express in Inverness where pupils learned how to provide service and quality pizza in a busy city centre establishment. We know that Mr Roux is enormously proud of the success of our pupils across all aspects of the hospitality industry, both locally and further afield.

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S3 Hospitality pupils get tasting lesson from Mr Albert Roux

Written by Charleston Academy on . Posted in Achievements, Curriculum, Personal, Wider Curriculum

Our S3 Hospitality pupils were enthralled to have a two  hour lesson on our sense of taste from non other than Mr Albert Roux and his assistant Mr Glen Watson. Both had flown up from London to visit Charleston Academy as part of their work with the school and the Chefs Adopt a School scheme. The pupils were asked to sample an assortment of jams, jellies, crisps, and vegetables. However, they did some of this blindfold, removing important visual cues about the food, and some of the jelly was strangely coloured and flavoured. Blue-coloured marzipan flavoured jelly? Red-coloured peppermint jelly?

The pupils received a valuable lesson about how our appreciation of food and our sense of taste is affected by our other senses and perceptions.

Mr Roux was in school to find out about progress towards the building of our Albert Roux kitchen which is progressing well, and to begin planning for our fourth Albert Roux Gala Dinner which will be held in September. On his arrival at school this morning, Mr Roux and Mr Watson were piped in by Euan Morrison (4L1) and greeted with a huge round of applause by our S3 Hospitality pupils.

Mr Roux also took time to catch up with his new apprentice. Rebecca Williams (5T2) is being employed by Mr Roux at Rocpool, his Inverness hotel and restaurant. This is a fantastic achievement for Rebecca who is Mr Roux’s second Charleston Academy apprentice. Former pupil Catie Granger has already been offered a position at one of Mr Roux’s Edinburgh hotels. As part of her training Rebecca will spend time in London working with Mr Roux’s son, Michel Roux Jnr at Le Gavroche. Catie meanwhile, is being offered the chance to work in Paris.

Albert Roux Dinner 2012

Written by Charleston Academy on . Posted in Achievements, Curriculum, Personal, Wider Curriculum

Our annual Albert Roux Gala Dinner was held on 30th October 2012. Mr Albert Roux and his expert staff from Le Gavroche in London and Rocpool in Inverness spent the day with Charleston Academy pupils. Our Hospitality pupils were put through their paces by the world’s top chef, who advised, assisted, and praised the work of our Hospitality pupils as they prepared and then served a three-course dinner for over 100 paying guests. This year our guests included Provost of Inverness Alex Graham and important representatives from the hospitality industry from across the Highlands. And of course our food critics, the parents of the pupils themselves.

The Video of the 2012 Gala Dinner is now available. CLICK HERE.

Mr Chris O’Neill, Rector