{"id":243,"date":"2017-02-23T14:33:25","date_gmt":"2017-02-23T14:33:25","guid":{"rendered":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/?p=243"},"modified":"2017-03-01T08:44:07","modified_gmt":"2017-03-01T08:44:07","slug":"ex-pupil-making-a-storm-in-the-culinary-world","status":"publish","type":"post","link":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/2017\/02\/23\/ex-pupil-making-a-storm-in-the-culinary-world\/","title":{"rendered":"Ex-pupil making a storm in the culinary world."},"content":{"rendered":"

Ex-pupil, Fraser Cameron is in the running for the title\u00a0of Scottish Junior Chef of the year. This is the pinnacle of the Scottish culinary championships at Scothot 2017 and is hosted at the\u00a0SECC in Glasgow on Wednesday and Thursday 15th\/16th March.<\/p>\n

\"fraser-cameron\"<\/a><\/p>\n

Each competitor is allocated 120 minutes to produce 3 courses, one of which must be fish.<\/p>\n

The competition takes place within the live theatre in front of an audience and 12 respected judges.<\/div>\n
<\/div>\n
We can only share one of the dishes that Fraser will be producing before the event.<\/div>\n
<\/div>\n
Fish Dish<\/span><\/div>\n
Cured and blowtorched sea bass with candied golden beetroot. Pickled candy and red beetroot. Apple, lemon gel, charcoal oil, carbon salt, bacon popcorn and a selection of edible flowers and cresses.<\/div>\n
<\/div>\n
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We all wish Fraser the best of luck in the competition and we are honoured that he will be hosting a workshop for our pupils during Health Week in May.<\/div>\n
<\/div>\n
All the other dishes will be shared with you once the competition is complete.<\/div>\n","protected":false},"excerpt":{"rendered":"

Ex-pupil, Fraser Cameron is in the running for the title\u00a0of Scottish Junior Chef of the year. This is the pinnacle of the Scottish culinary championships at Scothot 2017 and is hosted at the\u00a0SECC in Glasgow on Wednesday and Thursday 15th\/16th March. Each competitor is allocated 120 minutes to produce 3 courses, one of which must … Continue reading Ex-pupil making a storm in the culinary world.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":11706,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-243","post","type-post","status-publish","format-image","hentry","category-uncategorized","post_format-post-format-image"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/posts\/243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/users\/11706"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/comments?post=243"}],"version-history":[{"count":2,"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/posts\/243\/revisions"}],"predecessor-version":[{"id":247,"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/posts\/243\/revisions\/247"}],"wp:attachment":[{"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/media?parent=243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/categories?post=243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/dg\/dalrysecondary\/wp-json\/wp\/v2\/tags?post=243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}