Chef, Ryan Stafford and Director of Food Services, Richard Cubbin dropped by with baskets of raw ingredients ready to give our budding chefs an expert lesson in the fine art of creating canapés for a range of clients and events.
During the day, students took turns to make delicious canapés, serve them to guests and become versed in the blending of different ingredients to achieve the most mouth-watering tastes and textures.
Alison Price & Company has been organising and catering for some of the world’s most renowned blue-chip companies, royalty, heads-of-state and private clients for over thirty years. Their visit was part of a long-standing partnership between Alison Price and the College. For the past two years, they have enabled a number of our students to gain valuable work experience and expertise in a variety of hospitality and catering disciplines.
Level 2 student, Cassie has recently secured part-time employment with their team after taking part in an initial work experience programme. They were so impressed with her energy and enthusiasm that they invited her to work as a Commis Chef. In December 2016, she won the company’s Young Chef of the Year Award.
Cassie discovered her passion for cooking after working on a friend’s pop-up stall. She says: “I knew nothing about the industry before I enrolled on my course here at London South East Colleges. I’ve since discovered the huge choice of career paths it can offer and the levels of job satisfaction it can give you. I have learnt so much on-course and at my workplace. The experience I have gained is invaluable. My teachers and my colleagues have been so helpful and supportive.”
Richard Cubbin says: "Cassie has shown great promise and an eagerness to learn right from the start of her placement. This is what we look for in all of our staff, and it is what makes us so successful. Working with London South East Colleges to provide their students with these specialist masterclasses and real working experiences is important in the training of the next generation of top chefs.”
If you think you have what it takes to become a professional chef or build a successful career in the hospitality and catering industries, we’d like to hear from you. We have a great range of courses to get you started. Come along to one of our open events during February and March.
PW