A Chefs’ Forum meeting in Cornwall has proven to be a great opportunity for not only sharing best practice, but real job offers for students.
Held at Mullion Cove Hotel, Helston, on Monday, top chefs from across the county gathered at the stunning coastal location for a day of knowledge sharing and a celebration of Cornish culinary produce.
Hotel head chef Paul Stephens also welcomed students to prepare and serve canapés.
Taking full advantage of the opportunity, Cornwall College Level 3 Hospitality Supervision student Chantelle Butler, formerly of Redruth School, impressed the gathered industry talent, resulting in the offer of a job.
Chantelle said the offer was huge compliment, while hotel and catering lecturer at Cornwall College, Phil Oakes, said it was great to continue the College’s superb relationship with the Chefs’ Forum.
“Not only do our students get exposure to industry leaders and practices, it is a chance for the industry to realise the level we are working at,” he explained.
“It demonstrates that we put into practice our status as the ‘career college’, and the feedback of our students has been incredibly positive, with mentions of how positive they were and how well they worked as a team. This has led to job offers for seasonal work as well as long-term opportunities after the students have completed their courses.”
Two Brothers Butchers, Total Produce Cornwall and Kingfisher Brixham sponsored the ingredients for the canapés, while general manager of Mullion Cove Hotel, Daniel Thompson, compered the chef demos and laid on a competitive Clayzer shoot challenge.
Daniel said it was “absolutely delightful to have such a plethora of amazing culinary talent visit us at The Mullion Cove hotel”.
“Not only was it an extraordinary event for the hotel, but also for The Chefs’ Forum the Cornish hospitality industry,” he continued.
“It really is brilliant to be able to bring so many chefs, producers and suppliers together in one place.”
Other highlights of the day included a tutored Curio Spirits talk by brand ambassador Yohann Thuiller and a dehydration demo by Paul, who showed his peers how he can dehydrate produce to make healthy, raw and preservative free snacks, vegetable treats and beef jerky.
The Chefs’ Forum continues to hold quarterly events in Cornwall, bridging the gap between education and industry. Any chefs or front of house professionals wishing to attend should contact firstname.lastname@example.org
Cornwall College has just secured its status as the leading catering college in the South West, having retained its three centres of excellence status from People 1st, as well as two AA Rosettes for both its Trevenson and Cloisters restaurants.
Anyone interested in catering and hospitality courses at Cornwall College can visit www.cornwall.ac.uk.