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Reynolds’ chefs have wowed the pupils with cooking demonstrations and food workshops, helping to promote and support catering as both a subject and as a possible career path.
Reynolds originally became involved with Passmores through the Springboard Futurechef programme - something Reynolds has supported for many years.
Most recently, Reynolds has provided a selection of fruit to help promote healthy eating at Passmores’ summer school for the next batch of year 7 students.
Reynolds was also involved with Passmores’ community day in June, when pupils take a day out to help those in need within the local community. Reynolds provided fruit and vegetables for the students to make jams and chutneys, with the support of Georgina Brannan, Head of Catering at Passmores; the preserves are now being sold for charity, with over £100 raised so far for good causes.
In May this year, Glenn Evans, Reynolds’ Development Chef, judged the catering coursework at the Technology Celebration Evening for the year 11 students (pictured). Glenn also helped the students create some sumptuous canapés and the event was judged the ‘best ever’ by Vic Goddard, Passmores’ Principal!
Earlier this year, Reynolds provided apples for a student recipe competition during February’s Bramley Apple Week.
Since Georgina Brannan has taken over the role of Head of Catering at Passmores, as well as encouraging her pupils to get involved with such initiatives as Futurechef, she has also sought to involve people from the catering industry to help inspire the pupils and offer a true insight into the industry; subsequently, the school has seen a sharp rise in pupils taking on catering as a GCSE subject for next year.
Georgina Brannan said: “Reynolds has been invaluable in supporting both the students and the school throughout the last year. Through their workshops, the development team have inspired the students to be more creative and innovative with their cooking, and given them an insight to the industry. The donations of ingredients have meant that students can have a fuller access to the curriculum and a better understanding of the world of fruit and veg - experiencing produce they may never have used before.”