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News

Up and coming local talent competes in Chef v Chef 2020

 

Bath College hosted their annual Chef v Chef competition on 25th February. Six current local chefs, as well as groups of aspiring students competed in a variety of competitions; the Chefs vying for the Chef Champion title, and the students for best team, best knife skills and best Front of House service.

 

The morning focussed on the student competitions, students arrived and grouped into their teams. They then had 30 minutes to plan their two course dinner, including deciding what wines would pair with their food, and who would be in the kitchen and who would lead on the service. Each group had to produce a paupiette of plaice served with a suitable sauce and potato garnish of their choice, as well as a chocolate tart with appropriate accompaniment for dessert. The student selected to lead on service then took part in the Front of House challenge, demonstrating a napkin fold, cocktail and role play scenarios to the judges; Sylwia Ooger from Lympstone Manor and Stuart Shepherd, retired Front of House Manager. Once the students had completed their dishes, they presented one plate to the judges, for tasting and assessing, and served the other plates inside Bath College’s mock restaurant, where they were once again assessed on their customer interaction, their wine suggestions and how they had laid their tables.

 

 

Whilst this was happening, over in the other kitchen, more students were competing in a knife skills challenge. They had just 30 minutes to prepare 6 different vegetables, and cut them in 6 different classic styles (macedoine, paysanne, brunoise, julienne and chiffonade), and were marked from everything from their hygiene to the accuracy of their cuts.

 

 

The second half of the day was the Professional Challenge, 7 chefs from across the local area were shortlisted to compete; Andrew Jenkinson from Lucknam Park, Christian Orner from Salt Co, Dean Toon from Blunsdon Hotel, Jethro Lawrence from Woolley Grange, Henry Scott from Henry’s Restaurant, Frazer Carroll from No. 15 Great Pulteney Street and Jason Ramplin. Each professional had two and a half hours to compile a main course using game meat, and a dessert using Solkiki Chocolate, Williams Pear and Hazelnuts. Bath College students volunteered to act as Commis chefs for each professional during the challenge, to assist them with cooking but also to learn from the Professionals as they cooked. As with the student challenge, the Chefs needed to produce two plates; one for judging and one for presentation. The dishes looked fantastic, and were on display during the awards reception.

 

 

The judges really had their work cut out for them, and spent a while in the kitchen deliberating over who deserved the title. Once they had decided they joined the drinks reception ready for the awards presentation. Delicious canapés had been prepared by the students, and were being served with an assortment of drinks. The first award announced was the Knife Skills Challenge, which was taken by Joseph Rowe; next was the Front of House Challenge which was taken by Daniel Shermilt. The Team Challenge was won by Team Marcus Wareing, consisting of Lucy, Emily and Eryn. Finally, the Chef v Chef Champion was due to be announced, and Dean Toon from Woolley Grange was announced as the 2020 Chef V Chef Champion. Each competition took a long time to judge as each entry was so close, Scott Lucas from The Crafty Chef, and one of the judges commented:

 

“Sometimes you can pick a winner just by their dish, but today it was element by element, it was that close”

 

 

We want to say thank you to all our esteemed judges for taking time out of their day to judge the dishes:

 

 

We also want to congratulate all our winners:

 

Chef V Chef Champion

1st Place – Dean Toon
2nd Place – Frazer Carroll
3rd Place – Henry Scott

 

Team Challenge

1st Place – Team Marcus Wareing (Lucy, Emily and Eryn)
2nd Place – Team Angela Hartnett (Millie, Vicky and Ciara)
3rd Place – Team Paul Bocuse (Ollie, Dan and Sophie)

 

Front of House Challenge

1st Place – Daniel Shermilt
2nd Place – Destiny Smith
3rd Place – Emily Hunt

 

Knife Skills Challenge

1st Place – Joseph Rowe
2nd Place – Jack Goult
3rd Place – Rebekah Paisley

 

Josh Chambers – Commis Chef Apprentice

Apprenticeships, News, Student Spotlight

Apprenticeship Case Study – Josh Chambers – Commis Chef Apprentice

It’s National Apprenticeship Week this week, and we want to celebrate one of our Apprentices, Josh. Josh is on a Commis Chef Apprenticeship at Graze in Bath, where he learns his trade alongside other experienced Chefs in a busy restaurant kitchen. We visited Josh on site to ask about how he was finding his Apprenticeship, and see what he got up to on a typical day.

 

What apprenticeship are you studying at Bath College?

I am studying on the Level 2 Commis Chef Apprenticeship.

 

What is the most enjoyable aspect of your apprenticeship?

I like bringing what I learn from College to my job at Graze and what I learn on the job to my College studies, it’s interesting to adapt between the two environments.

 

What have you done on your apprenticeship you feel is most valuable?

I think what’s been really valuable is being given the same work and responsibilities as my other colleagues. They don’t treat me differently because I’m an apprentice, so I get real job experience.

 

What made you apply to Bath College?

Bath College has both extensive kitchen facilities for learning in, but is also conveniently local.

 

What do you want to do after your apprenticeship?

After my apprenticeship is finished I want to keep progressing forward in my career. I want to keep learning so I can keep myself motivated and focused on securing a secure job in the hospitality industry.

 

What piece of advice would you give to someone looking to do an Apprenticeship with Bath College?

Go for it! It gives you the opportunity to learn on the job and actually experience the working environment and all that comes with it. You can put what you learn in College straight into practice in a real environment.

 

 
For more information about apprenticeships at Bath College, click here.
 
 

News, Student Spotlight

Case Study: Jessica’s Erasmus Catering placement in Seville

 
We spoke to Jessica Porch about her REYeurope Erasmus+ placement in Seville.

 

Name: Jessica Porch
Course Name: Catering and Hospitality Level 3
Placement Location: Seville
 
Why did you apply for the placement?
I applied for my placement because I was interested in working abroad.
I was encouraged by my tutors and lectures at college to go as it would be and was a good experience.
I prepared myself by writing a CV and cover letter and also organised my passport, EHIC card, travel money card and budget.
 
Describe your work placement and tasks.
My work placement was joined onto an English Hotel so served English food as well and Spanish tapas food. Some tasks that I carried out were preparing starter dishes, preparing all food that needed to be cooked in advanced and also cleaning down the kitchen after service.
 
What was your biggest learning experience and achievement during your placement?
Learning about different cuisine and learning a new language.
 
Do you feel that your international placement will help you professionally in the future and if so, how?
I think that it will help me in the future as it shows that I have no limit to what I think I can achieve.
 
Jessica in Seville
What did you like best about your destination abroad and why?
The city was really beautiful and had lots of amazing attractions that we visited throughout the 3 weeks. I also liked the restaurants and shops we went in and the people were very welcoming. It was also really hot which is always nice when you are not used to it.
 
What next for you and do you have any advice for future participants?
Next for me is going into a full time job away from home. And my advice would be don’t get too caught up in missing parents or loved ones as the time goes so fast that you have to enjoy all of your time there and use your days off wisely – go sight seeing or to the beach.
 
 

Thanks to Jessica for sharing her placement experience. If you would like any information about our Catering & Hospitality courses, click here.
 

Catering students with chefs Michael Nizzero, Tony Casey and Damien Wager

News

Top Bath Chefs and College students raise £5000 for Dorothy House at Charity Gala Dinner

 

Bath College hosted a Charity Gala Dinner in their Shrubbery Restaurant in aid of local Hospice, Dorothy House. A four course tasting menu was served with each course prepared by a different high-profile, local chef with the assistance of the College’s catering students.

Bath College held the Charity Gala Dinner as the finale of their annual programme of collaborative fine dining events featuring top, local chefs working alongside staff and students, offering their inspiration and expertise.

Catering Students preparing canapes

 

It was the last event to be held in the Shrubbery Restaurant, which is housed in the Ralph Allen building. The College are moving the Catering & Hospitality facilities into the Roper Building, after securing £2million in funding from the West of England Joint Committee’s Local Growth Fund.

Each course of the dinner was created by a different chef including Michael Nizzero, Executive Chef at The Bath Priory, Tony Casey, Head Chef and Proprietor of the Bunch of Grapes Bradford on Avon and Damien Wager, a self-taught patisserie chef, who runs his own pastry academy, Edible Art Patisserie.

 

It was a college-wide collaboration as the dinner was served by front-of-house students from the Hospitality course and table decorations were designed and created by the Floristry students and staff.

The evening was a huge success, with diners enjoying four stunning courses all the while raising £5000 for Dorothy House.

 

Phillippa Watson, Philanthropy Manager at Dorothy House Hospice Care said: “Our sincere thanks go to those who attended the dinner, Bath College, the students and each of the local chefs who supported this excellent fundraising event for Dorothy House. The funds raised are gratefully received and will help us provide vital palliative and end of life care in the community as well as at the Hospice.”

 

Stephen Garrod, Lecturer/Restaurant Manager at Bath College , added ” We are so pleased that our sell out event supported such a great charity. Working together with some excellent chefs, Bath College catering students delivered a fantastic gala dinner to raise charity for Dorothy house. This was an important dinner also due to being the last ever service in the College’s Shrubbery Restaurant thanks to a £2 million grant from WECA to help create a more modern and contemporary restaurant experience here at Bath College which is scheduled to open in 2020.”

 

For more information about Catering & Hospitality at Bath College, visit www.bathcollege.ac.uk

 

Apprenticeships, News

Apprentice of the Month: April 2019

 

Our April Apprentice of the Month is Jake Wheeler. Jake is an Apprentice Commis Chef working for Fullers at The Crystal Palace in Bath, and has been nominated by his tutor Hazel.

 

The Commis Chef Apprentice aims to give students experience working in a busy kitchen, allowing them to progress onto full employment as a Chef. A commis chef works hands on in a kitchen, meaning you can gather experience in many different areas of work. You’ll assist the head chef in food preparation, cooking and clearing down.

 

Jake’s tutor Hazel told us:

“As part of National apprenticeship week, Jake Wheeler represented Bath College and Fullers at the Hospitality Apprenticeship showcase at the House of Commons. There he talked to local MPs on the importance of investing in apprenticeships. Jake continues to be an asset to his workplace and is exceeding in his Commis chef apprenticeship.”

 

Jake is well deserving of this month’s title of Apprentice of the Month, good luck for the future Jake!

 

If you’re interested in an Apprenticeship be sure to check out our Apprenticeship vacancies here or alternatively you can look at our top three Apprenticeships for this month (April 2019), simply click here.

 

News, Student Spotlight

Bath college student renovates a horse box for his own pizza business

 

This week at Bath college Tom Bowling (student currently undergoing work experience) spoke to Tom Wills, a bright and motivated second year student working towards his Level 3 technical diploma in professional cookery at Bath College, about his ambitions of starting his own business converting a horsebox into a mobile pizza business.
 
We asked Tom where the idea came from he replied with “My ambitions of being a chef came from my uncle working on a farm. I have memories of going on holiday there and working hard on the land, and cooking proper food in the kitchen. Opening a mobile pizza business has been a dream of mine for four or five years. I love street food, really enjoy going to food festivals and wanted to be a part of it.”
 
Tom is currently converting a horse box by himself, while managing a full time course at bath college with the help of his father who is a technician in the RAF. Tom said he is hoping that the horse box will be completed from 6-7 months from now. Tom is also looking into pizza ovens for the box now, he has to be interviewed by the pizza oven companies to make sure he gets a suitable oven for the box. Tom’s journey is available for all to see on Instagram (@pizza_revolution), showing his process from purchasing the box through to working on the box.

 

Tom is hoping that his business will first open in Swindon or near Royal Wootten Bassett, he will also try and open at local events, weddings, birthdays and festivals. We are looking forward to opening day so we can get some yummy pizza!

 

 
 

 

Events, News

Travelling along the Silk Road at the Spiciest Shrubbery Event yet

 

Last week our Shrubbery Restaurant hosted its spiciest event yet, with the Silk Road Spice Night. The dishes were inspired by places such as Pakistan, India and Shanghai, with each one have an element or interpretation of spice.

 

The dishes included Tuna Tataki, Poached Seabass, Spicy Pork Soup, Chocolate Tart and many more. Each one being designed and executed by Catering students in the kitchen, and served by Hospitality students in the restaurant. The food itself was presented akin to a professional kitchen and tasted incredible, there were very few unfinished plates left in the dining room.

 

The Shrubbery is a great way for students to get real job experience from within the College. Every aspect of the Restaurant and Kitchen is run by the students, including making bookings, running the bar, table service, preparation, clearing up, cooking and decoration. The students in the kitchen create their own menus for certain themes and have freedom in their creativity, they are then responsible for executing their dishes to order on the night of service, and they do a fantastic job every time.

 

The next Shrubbery event is Flavours of the Caribbean on the 25th April at 6:30pm. If you would like to reserve a table, please get in contact with The Shrubbery on 01225 328 502. Please note that the phone is manned Tuesday – Friday and only between 10am and 2pm. Alternatively you can email the restaurant to book at shrubberyrestaurant@bathcollege.ac.uk

 

If you’re interested in a Catering and Hospitality course you can find more information by clicking here. Otherwise scroll on for lots more pictures of the night!

 

 

 

 

 

 

 

Events, News

Success at Chef V Chef 2019

 

On the 15th February our Catering Department and Shrubbery Restaurant once again hosted the annual Chef v Chef Competition. This was an incredible day showcasing not only the talent of local Chefs but also of the Bath College Catering and Hospitality students.

 

To kick off the day students undertook a Canapé and Knife Skills Challenge. Tasked to create a selection of delicious canapés to be served at the awards ceremony at the end of the day. The students made a delicious selection, including a range of perfect Macarons! The winner of the Canapé Challenge was Modesta Petrauskaite, well done Modesta! Knife skills involved students preparing ingredients in different cutting styles, such as julienne and brunoise. They were then marked on how well they had prepared the ingredients and the accuracy of their cutting, the gold award winner of knife skills was Will Evans, closely followed by Fred Veal and Leon Dyer in second and third place respectively.

 

The Level 3 students were tasked with creating a two course meal to serve to guests in ample time. They had to design, cook and serve the meals, all whilst being keenly watched by our judges. This was a fantastic opportunity for them to practice in an environment much like a lunch service in a restaurant, with many high profile guests including the Mayor and Mayoress of Bath. The atmosphere in the kitchen was very tense, but the lunch service was a success and there wasn’t a scrap of food left on any of the plates! This meant the judges had an incredibly difficult decision to make, but ultimately it was Team Connaught who came out on top, consisting of Florence Sewell, Keziah Morgan and Thomas Will.

 

 

The day culminated in the Professional Chef Challenge, which saw Chefs from all over the local area coming down to compete. They needed to prepare a two course signature dish, consisting of a main and a dessert, all whilst being watched by our keen eyed judges. These plates were then tasted by the judges and a display plate was placed in the restaurant for viewing by attendees during the awards ceremony. Once the Chefs were finished they came out and mingled with the audience of the awards, where our Catering and Hospitality front of house students served drinks and the canapés made earlier to guests who were eagerly awaiting the winner’s announcement. After a long period of deliberation, the judges came to a decision, and Jethro Lawrence, Head Chef of Woolley Grange Hotel, was crowned the Professional Chef Champion! The celebration continued on, with more bubbly and canapés making the rounds as winners and runners up chatted about their dishes and collected their awards. What an incredible day! We can’t wait for next year.

 

We would like to thank our esteemed judges:

 

We would also like to thank our sponsors, without whom the day would not have been possible.

 

If you’re interested in our Catering and Hospitality courses, please click here

 

Otherwise scroll on for our complete list of winners and short gallery

 

Canapés challenge:

Gold: Modesta Petrauskaite

Silver: Molly Wilson

Bronze: Samuel Rossiter

 

Knife skills challenge:

Gold: Will Evans

Silver: Fred Veal

Bronze: Leon Dyer

 

Level 3 team challenge:

Gold: Team Connaught

  • Florence Sewell
  • Keziah Morgan
  • Thomas Will

 

Silver: Team Goring

  • Maddie Dodd
  • Jasmine Barnett
  • Ben Colley

 

Bronze: Team Savoy

  • Rosa Juodaky
  • Connor Adamson
  • Lewis Nash

 

Level 2 Team Challenge:

Gold: Team Pineapple

  • Destiny Smith
  • Liam Cottle

 

Silver: Team Strawberry

  • Lucy Knight
  • Emily Hunt

 

Bronze: Team Orange

  • Vikki Pearcey
  • Kaitlin Ellis

 

Front of House challenge

Winner: Ben Colley

Highly Commended: Thomas Will

 

Professional challenge

Gold: Jethro Lawrence. Head chef at Woolley Grange hotel.

Silver: Andrew jenkinson, Lucknam Park Hotel

Bronze: Fraser Jones (best western plus centurion hotel)

 

 

Have a look at some of these snaps from the day!

 

 

 

 

 

 

 

 

Events, News

Top local chefs support Bath College students at Charity Gala Dinner in aid of Dorothy House

 

Bath College announces they are hosting a Charity Gala Dinner in their Shrubbery Restaurant on Thursday 31st January 2019 at 6.30pm in aid of local Hospice, Dorothy House. A four course tasting menu will be served with each course prepared by a different high-profile, local chef with the assistance of the College’s catering students.
 
Bath College are launching the Charity Gala Dinner as part of their annual programme of collaborative fine dining events featuring top, local chefs working alongside staff and students, offering their inspiration and expertise.
 
The line-up of four well-known local chefs will be similar to a round of Professional Masterchef as the chefs will present a brief commentary on the food they have prepared. Each course of the dinner will be created by a different chef including: Chris Cleghorn, Head Chef from The Olive Tree who has worked with Heston Blumenthal, Michael Caines and Adam Simmonds; David Campbell, Head Chef at the 3AA rosette award winning Dower House Restaurant at the Royal Crescent Hotel; Garry Rosser of the award winning fish and chip restaurant, The Scallop Shell, who trained under Mitch Tonks at Fishworks and Damien Wager, a self-taught patisserie chef, who runs his own pastry academy, Edible Art Patisserie
 
This is truly a college-wide event as the dinner will be served front-of-house by students from the Hospitality course and table decorations will be designed and created by the Floristry students and staff. There will also be live music from local guitarist JD and a full bar.
 
Phillippa Watson, Philanthropy Manager at Dorothy House commented: “This Charity Gala Dinner is an exciting new event for Bath to raise funds for vital patient care at the hospice.
 
“We believe this could become an annual ‘hot ticket’ for the Bath calendar bringing together the professional experience of top local chefs and the creative ideas of up and coming Bath College catering students. We’re indebted to the Bath College team for organising this fabulous event.”
 
Damien Wager said that: “I am honoured to be involved in this event and look forward to working alongside not only the best local chefs Bath has to offer, but the culinary students who aspire to be as successful as them one day.”
 
Ryan Hanson, Deputy Head of Hospitality and Catering at Bath College added that: “Students and staff alike are really excited and proud to be working on this event. As caterers these are the occasions that inspire and enthuse teams and for our students it’s a wonderful opportunity to learn and show what they can do.
 
“Couple that with the charitable aim of Dorothy House, a charity we have raised money for before and it’s a wonderful recipe for success.”
 
A limited number of sixty tickets are available for this prestigious event. Tickets are £60 per head with tables available in groups of six, eight and ten as well as individually. To book a table or a ticket visit https://www.dorothyhouse.org.uk/events/charity-gala-dinner/ or contact Phillippa Watson, Philanthropy Manager at Dorothy House on 01225 721480.
 


 

Patisserie in the shape of strawberries

News

Bath College students tutored by top pastry chef

 

Bath College Hospitality and Catering students have been lucky enough to be guest-lectured by top pastry Chef, Damien Wager.

Damien with catering studentsDamien has been a Pastry Chef for over two years and owns and operates his own company, Edible Art Patisserie Limited where he teaches others how to make his signature ‘edible fruits.

 

Damien said: “The best thing I have found about working at Bath College sounds like a cliché and that I have been paid to say it, but it is genuinely the eagerness and willingness to learn I have encountered from the majority of the students.

 

“A vast majority of the students travel on average an hour to and from the college on a daily basis and that is portrayed in their work ethic also. I am sure it would be ‘easier’ for them to attend a college closer to their home, but the facilities and working environment obviously warrant that commitment each student has to attend Bath College.”

 

“I was sceptical about guest lecturing at first as I have encountered numerous colleges and hundreds of students across the UK over the past year, so I understand the strain that the lecturers are under on a daily basis, and this portrayal that it is a ‘wind down’ or a chapter that a chef undertakes in their ‘twilight’ years couldn’t be further from the truth.

 

“Each and every faculty member I have encountered in the culinary department run the whole operation like a high end hotel, from the ladies who organise and order in the supplies for the stores, right up to the lecturers who juggle practical, skills & theory lessons all in the same day.

 

“This role isn’t for the faint hearted or the chef looking for an easy ride!”

 

Bath College have been delighted to have Damien work in the Shrubbery restaurant kitchens.

 

Steve Bywater, Catering Lecturer said: “Damien has been an inspiration to both students and staff in the six weeks he has been with us, a real treat to have a masterclass type experience for our students for this length of time, what an amazing opportunity for learning”

 

The students have learned some incredible dessert recipes from Damien. To book in for a meal at the Shrubbery restaurant, call 01225 328502.

 

News

Executive Chefs’ Spring Lunch left Hospitality Students with a taste for fine dining

 

The Chefs’ Forum Educational Foundation held its first Executive Chefs’ Spring Lunch for sixty guests. The sell-out event showcasing four multi-award-winning Executive Chefs generated over £4,000 for the foundation incorporated to support young chefs coming into the hospitality industry. The event with Bath Audi as Headline Sponsor, took place at The Bath Priory and was attended by Bath College Hospitality students, who were impressed and inspired by the experience.

 

Michael Nizzero, Executive Chef of The Bath Priory hosted the event which saw three other guest Executive Chefs join him on the pass. Michael has been at The Bath Priory for two years but prior to his appointment at this beautiful hotel, he has worked with many industry greats including Michel and Alain Roux at the three Michelin-starred Waterside Inn and most recently The Ritz (London). The Spring Lunch saw him cook with three peers, each with a combination of Michelin stars, TV appearances and industry accreditations to raise money for The Chefs’ Forum Educational Foundation. Each chef expertly cooked one of four courses to showcase the best cooking that the Bath & Cotswolds area has to offer. The Executive chefs who took part were:

 

Michael Nizzero (The Bath Priory), Niall Keating (Whatley Manor), Hywel Jones (Lucknam Park) and Richard Davies (Calcot Manor).

 

Host Michael Nizzero said:

“The Spring Lunch was an amazing experience – it was a real privilege to work with such talented chefs from the Bath & Cotswolds area in our kitchen at The Bath Priory. Huge thanks to Bath College and Gloucestershire College for arranging for their top students to work with us in the kitchen – they were a real credit to their colleges.”

 

Paola Cassoti, General Manager at The Bath Priory added:

“We are very happy to host The Chefs’ Forum Educational Foundation’s Spring Lunch. It is great to see so many industry experts in one room and a really rewarding experience to support the next generation of hospitality professionals.”

 

A silent, sealed bid auction made up of luxury dinners and stays donated by the chefs taking part, with a Hallgarten Wines sponsored Magnum and 6 Vinoteque crystal glasses from Artis helped to boost monies raised making this a highly successful fundraising lunch. Sponsors including Walter Rose & Son, Flying Fish, Santa Maria, Dorset Sea Salt, Koppert Cress, French Garden, Premier Cheese, Clifton Coffee and Hallgarten Wines all donated ingredients driving down the food cost, making the most money possible for The Chefs’ Forum Educational Foundation. The chefs who took part in the lunch often give up their time to work with and mentor hospitality students at the Gloucestershire College via The Chefs’ Forum Academy and demos at Bath College enabling them to learn from the best.

 

Catherine Farinha gave a speech about the fabulous work The Chefs’ Forum Educational Foundation does in helping young chefs and hospitality professionals overcome problems with travel, relocation and equipment costs.

 

Catherine commented:

“The work we do is vital in offering support to young people entering the hospitality industry. From helping schools transport GCSE students to hospitality industry taster days, to paying for driving lessons or a first month’s rent, it is fund-raising Chefs’ Lunches like these that facilitate our offering help to the next generation, bridging the chef shortage.

 

At the lunch, hospitality and catering students from Gloucestershire and Bath Colleges got the opportunity to sample the best in Michelin-starred fine dining, most of them, for the very first time. All students who attended were chosen for outstanding performance on their hospitality courses.

 

Ryan Hanson, Deputy Head of Hospitality at Bath College concluded:

“Monday was a fantastic advert for collaborative and inspiring teaching and learning with industry. Our students had a fantastic chance to work alongside some of the South West’s top talent both in the kitchens and front of house and a lucky few even had the chance to sit down and savour the experience as guests. The meal and event itself were superb, no doubt leaving long lasting impressions with both our students and the professionals in the room who were in no doubt about the potential that is being developed at college.”

 

For more information on Hospitality & Catering courses at Bath College please see our course listings.

 

News

College catering students prepare Winter Olympic Skeleton team for record Medal winning haul

 

Young chefs at Bath College had the chance to cook for some of our medal winning athletes, including gold medallist Lizzy Yarnold and bronze medallists Laura Deas and Dom Parsons whilst preparing for the Winter Olympics in PyeongChang, South Korea.

 

The students, Jake Starnes and Dan Curtis, studying Catering and Hospitality, created a nutritional buffet for the British Skeleton team whilst the athletes and team were in holding camp prior to departing for the games.

 

They were supervised by Freddy Brown, an experienced performance nutritionist who helped the team put together their menu.

 

The Level 3 students served a buffet-style menu, allowing athletes to select proteins, carbohydrates and vegetables depending on their needs.

 

The menu included pulled beef with fajitas, butterfly chicken in burger buns with couscous and salads high in antioxidants.

 

Freddy Brown said, “Working together to turn my nutritional requirements into a practical menu, Dan and Jake managed to serve up dishes high in micronutrients to support the athletes, without taste being compromised, with the slow-cooked beef fajitas, lemon and thyme chicken, and various accompaniments all being ravenously received!”

 

Lizzy Yarnold, Dom Parsons, Laura Deas and Jerry Rice from the British Skeleton & British Bobsleigh Association (BBSA) team train at the University of Bath, home to the UK’s only bobsleigh and skeleton push-start track.

 

Their success at the games followed in the footsteps of previous Gold medallist, Amy Williams and topped the team’s best ever result.

 

Jake said, “it was a great opportunity to be able to cook the meals for the GB skeleton team before they went to the Olympics.”

 

Dan agreed; “I really enjoyed myself and it was a great learning experience. We got great feedback and were really pleased to get the opportunity.”

 

For more information about Bath College’s Catering and Hospitality courses please visit our course search or contact us on 01225 312 191 or info@bathcollege.ac.uk for advice.

 


 

Pictured are Jake Starnes, Freddy Brown and Dan Curtis with a signed shirt from the British Skeleton & British Bobsleigh Association (BBSA) team.

 

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