{"id":12102,"date":"2025-04-17T10:05:58","date_gmt":"2025-04-17T10:05:58","guid":{"rendered":"https:\/\/www.vwa.co.uk\/blog\/?p=12102"},"modified":"2025-05-23T12:09:11","modified_gmt":"2025-05-23T12:09:11","slug":"local-chef-broadens-flavours-horizons-on-vwa-course","status":"publish","type":"post","link":"https:\/\/www.vwa.co.uk\/blog\/local-chef-broadens-flavours-horizons-on-vwa-course\/","title":{"rendered":"Local Chef Broadens Flavours Horizons on VWA Course"},"content":{"rendered":"\n

A local chef was given the opportunity to participate in a specialist training course this week. Matthew King-Mason from popular local restaurant 22 The Square in Crosshills was given a complimentary place on Introduction to Flavours <\/a><\/em>by Skipton-based food industry training company Verner Wheelock.<\/p>\n\n\n\n

The annual course is led by internationally-renowned flavour chemist Professor David Baines and flavour application specialist Richard Seal, who have worked with flavour houses all around the globe.  The training gives delegates an understanding of the different types of flavour, different manufacturing processes, how to conduct sensory evaluations and the basic application of flavours to products.<\/p>\n\n\n\n

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This course is insanely interesting. It\u2019s really made me think differently about flavours and flavourings<\/p>Matthew King-Mason<\/cite><\/blockquote><\/figure>\n<\/div><\/div>\n\n\n\n

Over the two days, Matthew attended a combination of lectures and practical workshops where, together with other delegates, he applied what he learned to create his own savoury and sweet flavours.<\/p>\n\n\n\n

Matthew was recommended for the place as he is currently studying for a Level 3 Chef de Partie Apprenticeship through Craven College, where the course took place.<\/p>\n\n\n\n

Supporting Craven College’s Apprenticeship Scheme<\/h2>\n\n\n\n

\u201cWe have hired the venue at Craven College for our Introduction to Flavours<\/em> and our 5-day Creating Thermal Process Flavours<\/a><\/em> course for a number of years now,\u201d explains Verner Wheelock\u2019s Business Development Manager, Claire Lennon. \u201cThe college staff have been very accommodating, enabling us to use their facilities over the holidays. We wanted to support the apprenticeship scheme at the college by offering one of the students a place on this course. Matthew was recommended by his tutor as someone who would get the most out of the course.\u201d<\/p>\n\n\n\n

Matthew said \u201cThis course is insanely interesting. It\u2019s really made me think differently about flavours and flavourings. I always thought that they were full of chemicals but that\u2019s not the case, many are naturally-derived and can be used to enhance existing dishes.\u201d<\/p>\n\n\n\n

For more information about flavours and other food industry training courses, please visit vwa.co.uk<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

A local chef was given the opportunity to participate in a specialist training course this week. Matthew King-Mason from popular local restaurant 22 The Square in Crosshills was given a complimentary place on Introduction to Flavours by Skipton-based food industry training company Verner Wheelock. The annual course is led by internationally-renowned flavour chemist Professor David […]<\/p>\n","protected":false},"author":1,"featured_media":12103,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety-hygiene-news"],"_links":{"self":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/12102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=12102"}],"version-history":[{"count":0,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/posts\/12102\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/media\/12103"}],"wp:attachment":[{"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=12102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=12102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vwa.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=12102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}