Lecturerlink

FOLLOWING Chef's feature on chef-lecturers keeping up to date in the kitchen (16 February 1995), Caterer has received many requests from readers seeking work placements in the industry.

Perhaps you can help by offering a chef-lecturer the chance to join your brigade. Here are some of the requests Caterer has had from chef-lecturers:

placements wanted

I HAVE been teaching catering and hospitality studies at Yeovil college for eight years. My current teaching includes: NVQ level 2, food preparation, cookery practical; foundation students on a vocational catering course consisting of a 12-week module; and school links career courses, years 10 and 11.

I am particularly interested in improving my skills in the following areas:

l Use of new equipment, such as combination ovens, steamers, halogen stoves.

l Working during service times calling orders and working as a team manager.

l Short-cut methods and use of convenience foods.

l Use of sous-vide and cook-chill foods.

If possible, I would prefer a local placement.

ROSIE BROWN

Yeovil College, Somerset.

I WOULD be interested in receiving a work placement link. I am a chef-lecturer teaching GNVQ hospitality and catering advanced.

JENNIFER A P WYLIE

Ballymena, Co Antrim.

I WOULD be interested in making contact with a chef. Mid-Warwickshire College has, for many years, offered catering courses for adults. As from September 1995 we will be offering hospitality and catering GNVQs and NVQs for school leavers and others wishing to pursue a career in the industry.

A new training kitchen and coffee shop/bistro is planned to provide realistic work environments. Students will be required to complete a work placement and obtain part-time employment to gain experience. I would be pleased to hear from chefs able to offer student and lecturer placements. It may also be useful to hear from anyone interested in kitchen planning and design to assist with our new project.

NICOLA BAYLIS

Mid-Warwickshire College, Leamington Spa.

I AM interested in work experience placements and would be grateful if you would put me on your list. I am currently working at North West Kent College of Technology.

JANET JOHNSON

North West Kent College of Technology,

Gravesend, Kent.

I AM the Catering Training Organiser for the NVQ food preparation and cooking levels I and II here in Germany, working for the British Forces.

At present I am organising our Annual Cookery Competition for at least 10 students. But prizes always seem to be so repetitive. This year I was hoping to add a little excitement by offering them real working conditions in a top class hotel.

Sadly, in Germany our students are quite restricted to the kind of work open to them. Could you help me in any way by placing them in a more realistic work placement for a weekend?

KATHY HOLLINGWORTH

Catering Training Organiser, BFPO 113.

THE feature on keeping up to date in the kitchen has proved of great interest. Several of my colleagues have shown interest in the scheme. We would be interested in hearing about any placements that chefs have on offer.

GRAHAM ABBATT

Brunel College of Arts and Technology,

Bristol.

I AM a chef-lecturer at Barry College in South Glamorgan and would like to be involved with lecturer/student work placements. I consider the matter vitally important to the development of our courses and our teaching methods/strategies.

KEVIN FAIRLIE

Barry College, South Glamorgan.

I AM a chef-lecturer at Hastings College. Prior to moving into teaching my initial training was in London, after which I took up a variety of positions, to head chef level, and worked in South Africa for two years. I have kept in touch with the industry by taking temporary work in the summer break but would like to make contact with a chef who is willing to pass on experience and modern techniques.

STEVE J MOLINEAUX

Hastings College of Arts and Technology,

St Leonards on Sea, East Sussex.

placements offered

WE FEEL we have a great deal to offer students or lecturers requiring placements. A former Catey award winner and now Michelin Red M and Red Hotel, we are also GFG Restaurant of the Year.

TRACY BLACKISTON

Morston Hall,

Morston, Norfolk.

I WOULD like to offer kitchen placements for students or lecturers. We are an expanding, young company with six bars/restaurants in the central London area. The size of our operation varies from small bars doing 20-40 covers per lunchtime, to larger bars doing 100-200 covers per lunchtime and a steady evening trade. The brigades vary in size too, so a good all-round experience should be achieved with full on-site training.

AMANDA CARR

Pitcher & Piano, London.

WE ARE a prestigious conference and banqueting centre, located in the City, and would be delighted to offer placements to students or lecturers.

STEPHEN ROWE

Head chef, The Brewery, London.