Hands on experience for catering students
Our Hospitality and Catering department welcomed five guest chefs and eighty customers for an evening of fine dining.
Having worked successfully in the past with our Hospitality and Catering students, guest Chefs Fred and Paul Muddiman, Holger Jackisch, Ben Gielen, and ex-student Faye Weatherburn returned to PRC and spent the afternoon working with Level 2 students preparing and producing the dishes for the evening’s service. Customers enjoyed:
Fred & Paul Muddiman, Executive chef Holiday Inn & Head chef Les Ambassadeurs Club
Parma ham basket, baked egg and asparagus soldiers
Holger Jackisch, Executive chef the Savoy
Seared scallop, beetroot risotto, apple and watercress salad
Ben Gielen, Head chef The Royal Automobile Club Pall Mall
Supreme of corn feed chicken, Fricassee of Woodland Mushrooms, Cambridgeshire Asparagus, Persillade Fondant Potato and Truffle Jus
Faye Weatherburn, The Ritz
Poppy seed sable, lemon mousse, lemon and poppy seed ice cream
The feedback received from both the room and the chefs was exceptional with everyone commenting on how well the students had worked throughout the day, not only preparing and cooking the food but also setting up the restaurant, the service and the attention to detail on every table.
Area Lead Phillip Sammons said “The evening has allowed the students to develop new skills and knowledge from chefs at the top of their field. It has also opened doors to work experience for those returning next year. My thanks go to the chefs involved for taking time out of their busy works schedules to spend the afternoon with us and support the students”.
Principal and CEO Terry Jones said “My guests were the Mayor of Peterborough, Dave Sanders and his partner Jacie. They were blown away by the quality of the food, the innovative perfectly balanced menu and the professionalism of the front of house staff. We all enjoyed talking to the students and especially to our ex-student Faye who told us lots of anecdotes about working at the Ritz. Thanks to all involved for a superb evening but especially to the guest chefs for their incredible meals”.
Holger Jackisch Executive chef The Savoy said; “It was a pleasure working alongside students willing to learn and show a real interest in their career aspirations. I look forward to supporting the college again.”
Published May 2017.