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The Maelog Project
On a dull and overcast day in Anglesey a couple of weeks ago thirteen of the sixteen Maelog Project Cadet Chefs gathered together for a team bonding day. It was the first time the successful candidates had met up with each other, as well as Peter Harris, from the Timpson Training Team and The White Eagle Executive Chef, Roger Gorman, and manager, Adrienne Owen, since their two day outward bound experience the previous month.
Then, you may recall, the youngsters were participating in a typically Timpson selection process – blindfold navigation games, clambering up climbing walls and kayaking off the Anglesey coast – all designed to see which of them had the personality and gusto to bag their place on a life changing opportunity that is the Maelog Project Cadet Chef’s Academy.
Two of the young people who had earlier passed muster had not responded to Peter’s invitation to gather for the ‘getting to know you better day. And unfortunately young Danny had a prior engagement so couldn’t make it along. Bu the dirty dozen + one congregated at McDonalds in Holyhead to set off on a one day of fun and media frenzy as the Maelog Project was officially launched to the press.
The day started with a rib tickler with everyone in fits when a seagull pooped on Roger’s head just as he was about to clamber aboard the minibus he was driving. “It’s good luck Roger,” someone shouted. Understandably, Roger wasn’t laughing quite as hard as everyone else.
First stop was a visit to Maelog Lake Hotel for a press photocall and where a crew from BBC Wales Today and the Welsh language channel S4C were also waiting.
After snaps were taken for the Daily Post and the Holyhead & Anglesey Mail, the cadets took a look at the plans for the new building that will go up later in the year.
“We wanted to give them a sense of being there right at the beginning,” revealed Peter, “so it was important that they saw the hotel in its derelict state and were then able to view the exciting plans for the amazing new build that will be the first workplace for those who stand out as hard working superstars.”
After a further flurry of press photos the gang climbed back on board the Roger Express and headed off to the White Eagle to meet up with Alex Timpson and start the filming for that night’s evening news bulletins on BBC Wales Today and S4C.
The White Eagle kitchen is long and narrow and it was extraordinary how Roger managed to demonstrate the preparation and cooking of one of the White Eagle’s most popular dishes – haddock, chips and mushy peas – to 12 Cadets, a cameraman, three journalists and a small bevy of assorted onlookers with such aplomb.
To the great amusement of the Cadets, Matthew from the BBC set up an interesting little camera gizmo that he placed in the lobster cooking pot and then on a platter, which gave viewers a lobster’s eye view from pot to plate!
Following the filming, Peter sat everyone down with a host of magazines, scissors and a Pritt Stick and tasked us all with cutting out our life story. The Cadets took to the challenge with great enthusiasm and we all then presented our photo montage to the group. It was a terrific way for everyone to learn about everyone else.
By this time it was early evening and we all scurried upstairs to watch the BBC Wales Today item on the TV. There was a mixture of chuffed embarrassment. Viewing over, we trooped back into the pub where Peter, Roger, Adrienne and I joined the Cadets for a fabulous meal, with many of the young people demonstrating an appetite for trying new tastes on Roger’s White Eagle menu. Three of the lads even managed to finish off Roger’s famous Snowdon Burger for which they were awarded a White Eagle certificate!
“I think we have some stars in the making,” declared Adrienne afterwards. Roger was also impressed by the group, all of whom behaved impeccably over dinner. “I’m really looking forward to working with them,” he said, adding: “I think it will be tough for some, and others will fly but it will be a fascinating journey for all of us.” Peter too, was buoyed by the whole day. “It was fantastic, pretty much everything I’d hoped for.”
