Top Bristol Chefs Inspire Next Generation of Talent
On Monday (14) January, five of Bristol’s most highly-skilled chefs helped 40 young people from three catering colleges serve up a mouth-watering meal for 70 extremely discerning diners in one of the most famed catering colleges in the country. Nearly £500 was raised to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college events.
Heads of School for service industries, catering and hospitality from three colleges: Weston College, City of Bristol College and Coleg Gwent, each brought a team of front of house and kitchen students to work in the kitchens with the visiting chefs and a thoroughly inspirational day was had by all.
The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum.
Guiding the students from the three participating colleges on the day were Elisabeth Julienne from Gambas on the starter, Saravanan Nambirajan and Raju Raju from The Mint Room on the fish course, Louise McCrimmon from Harvey Nichols on the meat course and Istvan Ulmann from Berwick Lodge on dessert. Presiding at the occasion ‘front of house’ was the fantastic Sarah Arikan, Owner of Berwick Lodge and Front of House expert.
All ingredients and drinks for the lunch were kindly sponsored by Koppert Cress, Fish for Thought, Walter Rose & Son, Brindisa and Santa Maria.
Together, the chefs and students created and served a four-course meal for around 70 professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.
Catherine Farinha, Chefs’ Forum Founder, said: “It is great to have so many fantastic chefs here today and bring three colleges together. It is fantastic to return to City of Bristol College for the seventh year later to work with another new cohort of students and the next generation of top chefs. The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the three colleges that took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”
Photography by: www.jamesaphotography.co.uk
