A delicious chocolate raspberry roulade was the master chefs’ pastry selection of the day. With its delicious ingredients, accompanied by its French feel, the roulade was a sophisticated dish for our young participants to create. To complement the stylish dessert, the children learned to prepare spun sugar to be drizzled over the top or used as side decorations to their creations.
Young Chefs is not a completion; it is a cooking discovery course designed to be fun and experimental. David Buck, the founder and instructor of Young Chefs, awarded Rigpi’s roulade the day’s “tasty” prize for best moisture, texture and presentation.
The grand finale will come at Christmas-time when the young chefs will create their very own three-course menu. All participants are winners, as their final creations to be published together in the first edition of Prem's very own cookbook.