MOST OF THE WORLD'S GREAT CHEFS ARE SAID TO BE MEN BUT WHEN IT COMES TO PREPARING PASTRY 'A WOMAN'S TOUCH IS BEST', ACCORDING TO THE PRINCE OF WALES. THE ROYAL PRAISED FEMALE PRODUCERS OF BREADS, DESSERTS AND PASTRIES WHEN HE MET STUDENTS FROM A LONDON COLLEGE'S CULINARY ARTS DEPARTMENT RECENTLY. PRINCE CHARLES WAS GIVEN A KITCHEN TOUR AT WESTMINSTER KINGSWAY COLLEGE'S SCHOOL OF HOSPITALITY, WHICH HAS TRAINED CHEFS FOR THE CAPITAL'S LEADING HOTELS FOR THE PAST 100 YEARS. IN THE LARDER OF ONE OF THE SCHOOL'S 14 KITCHENS, KATE SIMS, FROM EPSOM, SURREY, WAS DELICATELY MAKING CANAPES OF VENISON CARPACCIO, WITH CHOCOLATE JELLY AND A RED CURRENT, WHEN THE PRINCE STOPPED TO CHAT. THE THIRD YEAR STUDENT SAID AFTER MEETING THE ROYAL: 'HE THINKS WOMEN ARE NATURALLY GOOD AT PASTRY BECAUSE OF THEIR LIGHTNESS OF TOUCH. HE ASKED ME WHY I HAPPEN TO COOK AND WHEN I SAID MY GRANDMOTHER WAS A VERY GOOD PASTRY CHEF HE SAID WOMEN ARE GOOD AT PASTRY BECAUSE OF THEIR LIGHTNESS OF TOUCH.' SENIOR CULINARY LECTURERS TOOK THE ROYAL THROUGH ALL THE STAGES OF A LUNCH BEING PREPARED BY THE STUDENTS FOR GUESTS INVITED TO A RECEPTION TO MEET PRINCE CHARLES. ON THE MENU WAS A LINE-CAUGHT MACKEREL SMOKED AT THE SCHOOL, A LOIN OF WELSH LAMB, MUTTON SHEPHERD'S PIE AND GINGER PARKIN CAKE FOR DESSERT. THE PRINCE HAS A LONG-STANDING INTEREST IN LOCALLY SOURCED, SUSTAINABLE FOOD AND RUNS HIS FARM ON HIS GLOUCCESTERSHIRE ESTATE ORGANICALLY. CHARLES, WHO IS SAID NOT TO EAT LUNCH, JOINED A CLASS OF STUDENTS DRESSED IN APRONS AND CHEF HATS WHO WERE BEING TAUGHT THE PROCESS OF BUTCHERING A VENISON. IN A SPEECH AT THE RECEPTION, HELD AT THE SCHOOL IN VICTORIA, PRINCE CHARLES SAID: 'IT IS HUGELY ENCOURAGING THAT IT HAS BEEN POSSIBLE TO PUT TOGETHER A PROGRAM BETWEEN WESTMINSTER KINGSWAY COLLEGE AND MY TRUST. IT WILL MAKE AN ENORMOUS DIFFERENCE FOR YOUNG PEOPLE TO HAVE THE CHANCE TO EXPERIENCE CATERING AND COOKING AND IT WILL GIVE YOUNG PEOPLE A 'TASTER' COURSE TO SEE IF IT SUITS THEM. I JUST WANTED TO USE THIS OPPORTUNITY NOT ONLY TO CONGRATULATE THE COLLEGE ON ITS CENTENARY AND ITS ONE HUNDRED YEARS OF REAL EXCELLENCE IN HOSPITALITY TRAINING, BUT ALSO TO SAY HOW PROUD I AM TO BE A PATRON OF THE ACADEMY OF CULINARY ARTS AND TO MEET PEOPLE IN THIS WONDERFUL FIELD'
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