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.