Catering & Hospitality - News

Students receive advice from local professionals

On Thursday 8 and Friday 9 September 2011 the NVQ Level 3 Professional Cookery students were given the chance to speak to a number of local professionals who have first hand experience of the catering and hospitality industry.

Ross and Maddy from 'Gastro Pub of the Year' British Larder gave a demonstration of how to present a fish platter in a modern and professional way. Furthermore they gave a demonstration of freedom foods. Learning from those that have insight into the catering world is invaluable for the students and is often the best way to gain knoweldge of current trends.

On Friday the students were able to speak to Rick Sheepshanks from Stoke Sauces about product development and the use of fresh ingredients. Chris from Cleveleys Butchers follwed with a presentation about different cuts of meat. John Jackaman concluded the day with a modern and innovative approach to cookery with a demonstration of molecular gastronomy.

The talks were greatly received and illustrated to the students the industry standards required and the pressures of kitchen life.