Doors open at new Bootle cookery school

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The Mayor of Sefton unveils the golden plaque, officially opening the school. Pic by Andrew Nuttall © JMU Journalism

A Bootle-based cookery school has opened and is ready to teach the next generation of caterers.

StedyChefs has been in the process of building their business targeted at students with disabilities and learning difficulties.

The doors officially opened on Friday with help from the Mayor of Sefton, Councillor Iain Brodie-Browne. He told JMU Journalism: “It’s been great to come down here and officially open up the school. A big congratulations is in order to all involved for a successful open day too.”

The food continued to flow from the ovens in the newly-opened outlet, as the new students were providing guests with all the refreshments including sandwiches, chips and cakes.

Stephen Bygrave and Sean Ellis, who have over 30 years’ combined catering experience and met whilst working at the city’s Alma De Cuba bar, founded StedyChefs and have now set up the kitchen to educate people.

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Mr Ellis, Co-Director of StedyChefs, said: “Today has been a great success, we’ve had a fantastic response and a lot of interest from the students and we’re very excited to officially start the programme now.”

Mr Bygrave said that the company decided to include an additional communal area so that parents are able to stay and watch their children flourish in their new career path, sampling their dishes and providing an element of comfort for those who find the experience unnerving.

The new StedyChefs in training with Head Chef, Lisa Jamieson [2nd from right]. Pic by Andrew Nuttall © JMU Journalism

Head Chef Lisa Jamieson has over eight years of experience working in the culinary trade and is now passing on those skills to the new generation of Stedy-Chefs.

It wasn’t all fun and games, as chefs worked hard behind the scenes in the new kitchen area cooking up a storm.

The qualified sports therapist said: “The students have been great today and really took everything on board. We’ve had a good time in the kitchen and they’ve all learnt something new, I’m sure they’ll be great chefs one day.”

The courses run at varied lengths, depending on the needs of the student. They can range from small, attentive sessions or full, year-long courses.

Students who attended the open day said they were happy with the outcome and felt confident to return on Monday morning for the start of their development with the company.

About Andrew Nuttall, JMU Journalism