Chef Goldsmith serves up at the Birmingham Independent Food Fair
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UCB had a presence at the Birmingham Independent Food Fair, offering the public the chance to taste and discover the city’s finest local food and drink.
Chef lecturer Gary Goldsmith gave a professional demonstration to over 150 people, including several UCB students, on how to make restaurant-style desserts and made an Italian meringue and highlighted its various uses. His objective was to show the audience how to make impressive sweet treats using basic recipes, kitchen equipment and easy-to-source ingredients.
"I took a lot of questions from the audience during the demonstration. I wanted to prove to people who thought they didn't have the time for cooking just how quick and easy it could be. I showed them various techniques to make them realise that many desserts can be made or frozen in advance of a meal, which leaves more time for enjoying food and the company of friends and family. The demonstration was a big hit especially when members of the audience were invited to taste-test the results."
The food fair was a great opportunity to showcase the wealth of learning opportunities available at the university and promote our two commercial restaurants, the Atrium and the Brasserie, by creating dishes straight from current menus.