Star chef cooks up a plan to help vulnerable during Covid crisis

Star chef cooks up a plan to help vulnerable during Covid crisis

A Trafford College lecturer is putting his catering skills to good use by helping to feed NHS staff and vulnerable residents struggling during the Coronavirus outbreak.

Michelin-star experienced chef, Paul Taylor, who is a lecturer in catering and hospitality at the College’s Aspire Restaurant, has gone above and beyond the call of duty to support not only his students, but individuals who are self-isolating and staff working on the front-line at Wythenshawe hospital.

No sooner had the period of lockdown been announced, than an initiative to service the local community with much needed meals had been devised by Paul. Together with committee members at Altrincham Kersal Rugby Club, Paul has been producing meals and delivering them weekly over the last month. The initiative has proven to be a much-needed service with over 1200 meals produced and delivered so far in the Timperley, Sale and Altrincham areas.

Paul has also been approached by members, sponsors and businesses related to the rugby club to produce meals for NHS frontline workers at Wythenshawe hospital on a weekly basis. He and his team have already raised £1000 for this which will secure 4 weekly drops at the hospital of 100 meals each week, going directly to staff.

Other committee members are now also involved in non-kitchen related duties such as deliveries, taking payments, writing hundreds of allergen labels and posting on social media, so that Paul can still manage his weekly work load of virtual learning for his college students.

Principal Lesley Davies commented, “Paul’s remarkable efforts are just one example of why I am so proud to work with our amazing staff at Trafford College. As I have seen on many occasions, their commitment and personal values often result in going above and beyond the call of duty to support our students, but for many, this is just a reflection of who they are as individuals. It's no coincidence that in remarkable times we see remarkable things and people, and I am proud to be able to say that I know Paul.”

Paul got his break in catering at the tender age of just 21, after gaining valuable experience at a Michelin-starred restaurant in Jersey.

The former head chef came in the top three of Gordon Ramsay’s first Scholar Competition when he was a student at Trafford College and now puts trainees through their paces in preparation for top competitions, such as TV’s Bake Off: The Professionals, MasterChef: The Professionals and curriculum contests, such as the prestigious Nestle Toque d’Or.