GROW crew get cooking

Thursday 16 February 2023

Chef, James Ferguson has been sharing his tips and advice for culinary creativity with the team at GROW as part of a new partnership.

Mr Ferguson's brand, COOKED and the GROW brand - which reflects the ethos of the charity for adults with learning disabilities - teamed up to help students preparing for future careers in hospitality.

Together they've devised a two-week course to develop key cooking skills as a foundation for further training through the College of Further Education.

Mr Ferguson is showing the students how to make both a savoury and sweet dish in a hygienic and safe way, whilst encouraging them to work as a team with a central goal. 

Pictured: James Ferguson.

"With the planned cafe at GROW it makes perfect sense to get some of the team who are interested in helping at the cafe trained up now," he said. "These skills will assist them in not only their professional lives but their personal lives too."

Mr Ferguson is acting as hospitality training consultant for the charity which he said is an exciting initiative.

"From the minute I heard about GROW’s plans I wanted to be involved and was very keen to help in any way I could. Going forward the project could turn out some great chefs and waiting staff to bolster the catering industry’s requirement for additional staff." 

Each week two GROW crew members will spend half a day with Mr Ferguson learning to make simple dishes. Over the next two weeks those students, Roger and Jonathan will make sausage rolls and Victoria sponge cakes.

GROW’s training and development manager, Richard Portsmouth said they can then share those goods with their team mates to review too.

Pictured: GROW hit its fundraising target last year.

"The vision for our café is an inclusive workplace, where adults with learning disabilities can maximise their potential, be recognised for their skills, and be regarded positively and with respect. Working with James will help us realise our goal to provide quality education, occupational training for Crew who may wish to pursue hospitality as a potential employment avenue, all supervised in a safe, stimulating and professional environment."

GROW hopes to be back in its redeveloped facility later this year which is closer practically to the College of FE site where the students will continue their studies.

Mr Ferguson said: "Once the charity is fully re-established at the Coutanchez the Crew will be able to experience the full journey of what they plant in the greenhouses being used in what they cook and serve in the cafe. It will certainly encourage a healthy diet and provide important life skills."