This week our catering students were fortunate enough to enjoy a range of cookery demonstrations and activities that allowed them to hone their skills and knowledge.
The week kicked off on Tuesday when we welcomed former students Adam Pamplin and James Sands (pictured in action above), who are currently working at Masons restaurant in Brentwood as a sous-chef and senior chef respectively.
They demonstrated how to make one of Masons' most popular dishes; a succulent roast lamp rump with sautéed potatoes and haggis with garlic and rosemary sauce. After this, they shared some advice with the students and welcomed any questions from them.
Following Tuesday’s success, we were honoured to welcome members of 167, the army’s only regiment of chefs, on Wednesday. They delivered a versatile presentation detailing life as a chef in the army and the experiences it brings, which was followed by a question and answer session, before students took part in a ready steady cook challenge using army rations. In teams of four, the students had to prepare a three-course meal fit for some troops.
Yesterday saw students take part in another ready steady cook session ahead of The Jubilee Restaurant’s weekly fine dining. Proceedings were concluded today by appearances from guest speakers Jack Rodway of the University of Essex's Edge Hotel School, Richard Roberts, executive head chef at Holiday Inn Brentwood, and Ken Crosland from Hospitality Action who delivered a seminar on alcohol and drug awareness.
The week was very interactive, inspirational and educational; our students were able to learn a lot from industry professionals and inherit some useful guidance to apply to their studies and careers going forward. Activities such as these are unrivalled and are instrumental in preparing the caterers of tomorrow.
Hospitality and Catering lecturer Tony Peceraro, who organised the fun-filled week, said:
I am pleased with how this week and went and I am confident that our students were able to learn a lot from it. Meeting industry professionals and seeing them in action makes them realise the opportunities available and where they could be in ten years’ time if they work hard.