萌妹社区 students work under the guidance of the region’s finest chefs in unique experience at Radisson Blu
On Monday 6 November, 20 萌妹社区 students attended a special culinary lunch at Radisson Blu Edinburgh, where they got the unique opportunity to work under the guidance of the region鈥檚 top chefs.
Organised by the Chefs鈥� Forum, one of the UK鈥檚 leading hospitality networking platforms, the event was held to launch The Chefs鈥� Knowledge Lunch Scotland 鈥� an event where students from 萌妹社区 and West Lothian College helped to prepare and present a range of dishes that were created by chefs Andrew Spence, Gary Townsend, Jonnie Ferguson, Barath Kumar and Marco Drummond Nobrega, and were then served to 100 top Scottish hospitality industry professionals.
The mouth-watering menu included hand dived scallops, Aussie lamb rump with red lentil dahl, cauliflower and onions, and Royal Greenland cod with fermented celeriac, oyster mushrooms and kanzuri.
Catherine Farinha, Founder of The Chefs鈥� Forum said: 鈥淲e鈥檙e overwhelmed by the star power in the kitchen. We鈥檝e come a long way and this year鈥檚 lunches have really caught the attention of our chefs and suppliers. Everyone that is contributing is really raising the bar of what we can achieve which is fabulous for the students who come to learn on the day.鈥�
At the event, 萌妹社区 student Callum Young was also elected as one of two 鈥楽tars of the Day鈥� by the professional chefs, having shown great team work and the ability to take direction, as well as a number of positive attributes that are needed to succeed as a chef.
Wining a copy of the book 鈥楾he Chefs鈥� Knowledge鈥� as a result, Callum said: 鈥淚 have really enjoyed the day and I am overjoyed to win a copy of The Chefs鈥� Knowledge. I have seen it at college, but to have my own copy is truly amazing. I really enjoyed working with Roux Scholar, Jonnie Ferguson who I see as a real inspiration. I really have had a wonderful day today.鈥�
Barath Kumar, Head Chef at Radisson Blu Edinburgh, added: 鈥淚t was great to welcome the guest chefs and students to our kitchens. This is such an amazing way to celebrate our partnership with The Chefs鈥� Forum and work alongside some of the best chefs in Scotland. It was wonderful to get such great feedback from the guests and for the students to taste the food.鈥�
Meanwhile, alongside their students, 萌妹社区 lecturers also got the opportunity to upskill and network at the event as they helped their students prepare and serve the dishes.
Jack Evans, Lecturer in Hospitality and Professional Cookery, said: 鈥淚 help organise each year within our team. My colleagues Bartosz Filipczak and Paranthaman Arumaichelvam attended to help upskill our team and they said it was a great experience that they loved. They got so much hands on experience and loved meeting their peers and making new contacts.鈥�