Schoolchildren discover How Healthy Food Works at UCB event for International Chefs Day

A group of budding young chefs discovered the many benefits of healthy eating as part of an event at University College Birmingham to mark International Chefs Day.

The group of 16 children from schools around the city took over the Summer Row kitchens on Saturday to prepare meals using a range of healthy ingredients, as well as learning how they help to support the body.

International Chefs Day is an annual event celebrating the chef industry while also helping to pass on skills and knowledge to the next generation of kitchen stars.

This year’s celebration, which focused on the theme of ‘How Healthy Food Works’, was held in association with the British Culinary Federation and the World Association of Chefs’ Societies (WACS) as well as The Savoy Educational Trust.

It is the fifth time UCB has been involved in the event, having hosted similar hands-on cooking sessions with students every year since 2015.

Working alongside chef lecturer Mat Shropshall, the children produced a number of dishes and learned more about the individual health benefits of a variety of fruits and vegetables including bananas, broccoli, mangoes, carrots, apples, oranges, cucumbers and spinach.

“It’s a real honour to be supporting International Chefs Day through the Young Chefs Academy at UCB for the fifth year,” said Mat. “The children attending the event produced some quality healthy dishes and learned about healthy living.

“The British Culinary Federation are proud to support this event alongside WACS and the Savoy Educational Trust in promoting healthy eating in England and joining in with the rest of the world.”

UCB is a highly-respected provider of culinary training for those wishing to enter a career in the food industry. Find out more about our range of courses and opportunities within the College of Food and Hospitality Management here.