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Celeb Chef - James Martin

 
CELEBRITY chef James Martin turned up the heat in Stockton to encourage people who have difficulty using numbers to get help from a free course.

James, star of BBC�s Saturday Kitchen, was put through his paces at Warburtons bakery, creating a strawberry gateau while up against the clock.

The culinary challenge was to highlight the Learning and Skills Council (LSC) North East�s Skills for Life Get On campaign to improve adult numeracy and literacy skills.

In a survey for the LSC in which people were asked which maths situations they struggled with, 17% in the region had problems with cooking measurements.

James said: �Being able to do simple calculations and use numbers are skills which benefit virtually every aspect of a person�s life. So obtaining qualifications in numeracy and literacy is essential.�

Donna Mableson went up against James to see if she could beat his time to rustle up a gateau, and came close - managing five minutes 25 seconds, while the chef took just over four minutes.

Warburtons has just opened a new learning centre, partly funded by the Bakers Food and Allied Workers Union.

A new programme of courses, funded by the LSC and delivered by Darlington, Stockton Riverside and Middlesbrough Colleges, are being launched in September.

Liam McHugh, general manager at Warburtons in Stockton, said: �The training on offer will vary from health and safety to numeracy and literacy and will not only benefit them in the workplace but will furnish them with skills they can use in their personal lives.�

A BUSINESS owned by TV chef James Martin, was targeted by a small band of animal rights campaigners.

They gathered outside the Cadogan and James delicatessen in The Square, Winchester, to demonstrate against the sale of foie gras, a pate made from goose or duck liver after the bird has been deliberately force fed in order to enlarge the liver.

Protester Lisa Smith dressed up as Wacky the Duck and fellow protester Diane Cooper pretended to force feed Wacky to demonstrate the cruelty of foie gras production.

Other protesters were also asking people to sign a petition calling on Cadogan and James to stop selling the delicacy.

A staff member at the store, who would not give his name, said that there were six portions of foie gras left in the shop and after they were sold it would be discontinued. He refused to make any further comment



+ChefsWorld Tim Capper  
 


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