|| Head Cook Gaynor Woolfenden and her assistant Julie Binder lead a team of 16 catering staff at Bramhall High in Stockport who cook for 1400 students. They try to be as healthy as possible. To further this ambition Gaynor and Julie set off on a two day course to The Training Kitchen in Essex where they hope to be able to enhance their skills and improve their abilities to design menus which meet nutritional guidelines and stay within budget. Run by Jeanette Orrey, the pioneering dinner lady and school meals policy advisor, the Training Kitchen is the right place to go! In addition to essentials such as food safety and theory, the course also includes lots of hands-on cooking, with help from Michelin star chef Simon Owen, and fresh ingredients from Ashlyn's Organic Farm. Back at school, starting from scratch proves popular as Gaynor and Julie throw out the packets and make their own white sauce, introduce fresh fish and use real eggs again.