00:00It's great, great seeing all the students, you know, so young but so talented.
00:05Yeah, it's their enthusiasm and I don't know, it was infectious, the way they were about talking about the food and what they created.
00:13I think it was wonderful.
00:15And you got to try a few of the dishes, what was, was there any highlights from that?
00:19I did take a couple of photos of ingredients, but not the methods unfortunately, but I like the chocolate fondant was amazing, the pie.
00:28The short rib was fantastic, the duck, I'm going to keep going, I love the pasta, the chips with the Henderson's powder that they've created out of alchemy somehow.
00:44It's been about what they've learnt on, and I hate the word journey, but it really has.
00:50All the dishes were their concepts, their recipes, we've just helped tweak and polish a few,
00:56but it really is their work.
01:00And as was said earlier, they've overcome an awful lot of mistakes and challenges, but that's how you learn.
01:07And it sounds like the results have been really positive and people have been, you know, congratulating them as basically like restaurant-worthy dishes.
01:15So what's that been like to sort of see them come that far?
01:18Yeah, it makes us incredibly proud, proud of the way that they went about the competition, proud about the food that they produced, which was exceptional.
01:32Great, so what have you thought about this experience with Hendoza?
01:36I think it was a really great experience.
01:38I think it was a really good way to show, like, to celebrate Hendoza's birthday and very quintessentially Sheffield.
01:46I think it was great.
01:48And you got to celebrate quite a bit for the meringue, is that right?
01:50How does it feel to sort of get that kind of recognition for you?
01:53I'm really giddy.
01:53Like, I didn't expect it.
01:55I'm really, I'm really, really pleased.
01:57Yeah, I think we all are.
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