Dozens of budding chefs attended a masterclass at South Thames College’s Hospitality and Catering Academy as part of Wandsworth Council’s Young Chef of the Year competition.
Students from seven of the borough’s schools donned their chef whites and learnt how to prepare sauces for fish, make canapés and expert knife skills from the College’s chef lecturers and students, in their second master class of the competition – preparing them for the grand final.
South Thames College’s catering students explored the kitchens that have whipped up meals for famous actors, musicians and royalty during a behind-the-scenes tour of the Royal Albert Hall – finding out how the kitchens work and even visiting the Queen’s private rooms.
The group from our Hospitality and Catering Academy were welcomed by Daniel Jacobs, the General Manager of the RAH catering suppliers Rhubarb. Daniel treated the students to full access of all areas of the iconic building.
Daniel Day, a Level 2 Hospitality and Catering student, said, “The trip was really interesting. It was great to see all the different kitchens, which were much smaller than I thought they would be.
Budding chefs from South Thames College will showcase their dishes to celebrity chefs and senior guests at a special event, as part of their journey to produce the menu for the world famous Investec Derby.
The college teamed up with event sponsors Investec and the Jockey Club catering which runs the kitchen at Epsom Downs Racecourse to offer students the chance to create dishes to be served to more than 1,000 people during the two-day event.
Dozens of students entered a range of their boldest and most inventive dishes, but only five will make it onto the final menu.
Budding chefs from South Thames College were treated to a masterclass from legendary French chef Albert Roux OBE. Roux joined the students in the kitchens of the college’s Hospitality and Catering Academy as they tested their techniques ahead of the menu pitches that will see them compete to serve their dishes at the prestigious Investec Derby Festival 2015.
Young chefs received expert advice as our Taste restaurant hosted an industry event attended by top chefs and food industry professionals.
Organised by the Chefs’ Forum, an organisation that brings together top chefs and catering colleges to support the next generation of young chefs, and held at the Merton Campus, guests were invited for a day of cookery demonstrations, chocolate tasting, a butchery masterclass and expert-led forage at nearby Morden Park.
Budding chefs and front of house professionals from South Thames College have an exclusive opportunity to design, cook and serve a menu at the prestigious Investec Derby Festival held at the Epsom Downs Racecourse.
Over 50 students from the college’s Hospitality and Catering Academy will work in teams to develop three-course menus fit to be served to high-profile guests paying over £700 a ticket for the event in June 2015.
They may officially be on their summer holidays but hospitality and catering students from South Thames College have been stepping up to the plate(s) on high profile work placements.
Five students spent time working with Adam Handling, British Chef of the Year and a finalist in the 2013 Masterchef: The Professionals, at an industry event attended by top London chefs and food industry professionals.
Staff and students from the Hospitality and Catering Academy celebrated the end of the first very successful academic year since its opening. Guests enjoyed birthday cake and canapés before enjoying the end of year awards ceremony, where chef ambassador Bruno Loubet was also in attendance.
Hospitality and Catering students from South Thames College produced a stunning four course meal under the supervision of acclaimed chef Bruno Loubet to raise almost £1000 for charity.
The students withstood the heat in the kitchen to cater for 64 lucky residents and employers from the local area who were invited to the student-run Taste restaurant at the College’s Merton Campus. The event was organised to raise money for Action Against Hunger, fund new equipment for the students and to give them vital experience of working at a large-scale catering event.
An aspiring chef from South Thames College cooked up a three course storm to be crowned the winner of the district final of the Rotary Club's Junior Chef Challenge.
Held at our £5.7m Hospitality and Catering Academy which opened in September, the competition saw 17-year-old Mark Shields beat 11 other entrants to the top spot. He impressed the judges with his winning three course meal of asparagus with king prawn and a poached duck egg to start, followed by stuffed chicken breast with cous cous and salsa verde and a strawberry and lemon cheesecake with strawberry coulis.