Graduates cook for celebration dinner
Eleven newly qualified chefs celebrated their graduation from the specialised chefs' course run by the Academy of Culinary Arts and Bournemouth and Poole College by cooking a meal for family, friends and mentors.
They moved in to the kitchens of the Hotel Inter-Continental, London, and worked alongside executive chef Peter Kromberg and their college lecturer David Boland to produce the four-course meal for 100 guests.
The menu comprised pan-fried fillet of sea bass with timbale of ratatouille and mixed leaf salad with basil and balsamic oil; wild mushroom soufflé with quail's egg surprise and ragoût of creamed wild mushrooms; tournedos of beef with foie gras and truffle, celeriac dauphinoise, roasted asparagus, baby vegetables and sauce périgueux; milk fan infused with almonds, with lavender tuile and lavender syrup.
The chefs, who started their training in September 1997, were supported front of house by some of the first- and second-year students on the course.
During the three-year block-release programme they have been trained and successfully assessed at NVQ levels 2 and 3 in food preparation and cooking, kitchen and larder, food service, pastry and confectionery. The course culminated in a six-hour practical examination, during which they were tested by chef members of the Academy of Culinary Arts.
Each chef has worked throughout their training at an establishment where they have been supported and guided by an academy member.
With new sponsorship from Waitrose, the number of students on the specialised chefs' course will be increased to 30 per year starting in September.
