A STAR-STUDDED line up of regional chefs helped students at Bournemouth & Poole College cook up a storm and raise £665 for The Chefs’ Forum Educational Foundation.
Matt Budden (Hilton), Jan Bretschneider (Restaurant Roots) Nick St. Peter (Highcliff Marriott) and Andrew Du Bourg (Elderflower Restaurant) prepared a four course banquet with students at the college’s Escoffier Restaurant.
Welcoming 60 industry guests, Christophe Baffos, Director of Learning for Service Industries said: "It is a great opportunity for our students to work with different employers in our kitchen, and to showcase our facility, the quality of teaching and the range of qualifications that we have to offer to the local community and to businesses.”
Tracy Butler, Learning Manager for Catering added: “It’s a fantastic event that brings suppliers, local chefs and students together and we as a college are very happy to be part of it!”
Level three student Emma Lumber, 26, who worked on Matt Budden’s starter of smoked mutton 'Bruschetta' with radish, celeriac, quince and beurre noisette dressing said:
“Working with Matt and the guest chefs today showed me how different chefs work, It was brilliant to see such high level cookery. I came to Bournemouth & Poole College because of its great reputation in industry and I have really enjoyed my day today!”
Nick St Peter produced a main course of slow roasted belly, seared loin, fennel, carrot and roasted apple and potato with the students.
Andrew Du Bourg created his signature dessert of ‘Close But No Cigar’- chocolate and whisky mousse, coffee ice cream, vanilla milk foam, cigar smoked chocolate.
As an ex-student of The College, he said he was very happy to be invited back to work with the students:
“Today was great fun; the students seem to have a brilliant understanding of the basics. Being back at The College brings back many happy memories and I’m feeling rather spoilt in using the fantastic facilities! I look forward to sampling the great food being produced.”
The Chefs’ Forum holds quarterly events in Dorset and Hampshire. Any chefs or front of house professionals wishing to attend should contact Catherine Farinha, Founder of The Chefs’ Forum: catherine@redcherry.uk.com
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