IT wasn’t so much smoke and mirrors as smoke and sparkles, at the latest meeting of The Chefs’ Forum in Dorset on Monday (September 14.)

Bournemouth and Poole College hosted the event, which kicked off with a Nyetimber English sparkling wine reception, by canapés prepared by students under the guidance of one of Dorset's top chefs, Mark Hartstone from La Fosse restaurant.

Mark said: “The students were a real credit to the college. They all worked very hard and created some great canapés. Bournemouth and Poole College has a reputation as one of the best colleges in the country for catering and hospitality and judging by the high calibre of these students it is easy to see why. They are a real credit to the college and I am sure that they will go on to be culinary stars of the future.”

The College is renowned for The Specialised Chef Scholarship, which is a prestigious 3 year Advanced Apprenticeship which offers the opportunity to train in all aspects of professional cookery to the highest level. The Scholarship is arranged by the Royal Academy of Culinary Arts and is managed by The Bournemouth & Poole College.

The College also offers full time courses including VRQ in Professional Cookery and BTEC Level 3 in Hospitality and Events. The College also offers apprenticeships for Chefs, Food & Beverage Service and Front of House Reception.

Guests were treated to a demonstration by Mark of different smoking techniques and then students had the chance to show off their skills with a Ready Steady Cook-style Smoked Canapé Competition judged by Mark and former Michelin-starred Dorset chef Russell Brown and ex-Bournemouth deputy head, Charvet’s Colin Leonard. The competition was won by 19-year-old level 3 student, Jack Wood.

Russell Brown from Creative About Cuisine (formerly owner of Sienna restaurant) also performed a cookery demo with aubergine smoked on a Monolith Kamado ceramic grill with duck breast with tasters for everyone to enjoy.

Founder of The Chefs’ Forum, Catherine Farinha said: “This is the third consecutive year that we have held a Chefs’ Forum event at the College and we are delighted to say that this has been our most well-attended yet, proving the fantastic support local chefs are giving the next generation.”

“Bournemouth and Poole College has a great reputation, and today’s event has proved why. The facilities for learning are world class, and as a result the students have a real opportunity to become stars of the future.”