Sand, Sea & Chefs’ Forum Inspired Budding Chefs

Dorset and Hampshire Chefs swapped chef jackets for wetsuits for a day of beach front cookery and water sports at the latest meeting of The Chefs’ Forum at the Sandbanks Hotel in Poole.


Students working in the kitchenFifteen students from three hospitality education providers (Bournemouth and Poole College, Highbury College and HIT Training) came together to assist Wayne Joyce, Head Chef at the Sandbanks Hotel, to prepare and the serve canapés which were enjoyed by guests during a Nyetimber reception.

Founder of The Chefs’ Forum, Catherine Farinha, said: “We have never had so many learners at one event and it has been great to have them here. They have all been brilliant. We are delighted to encourage networking at such an early stage in their careers. We hope that they will continue to interact with their peers as they continue into industry, after all, this is what we do at The Chefs’ Forum: Sharing knowledge and best practice”

Wayne added: “It has been amazing. The students did almost all of the canapés themselves. It is refreshing to see students with such enthusiasm for cooking.”

Christophe Baffos, Head of Hospitality and Tourism at Bournemouth and Poole College, said: “We have been involved with The Chefs’ Forum for the past three years and it is always a great opportunity for us to get our learners to come and work with great chefs.

“It is good for them to see that all the things we are teaching them are actually the things that employers are looking for.

“In our Hospitality and Catering department we offer an array of courses for those who have a passion for food and for meeting new people. We train chefs, food and beverage staff and front of house staff.

“Our courses are available in full time mode and/or day release courses for adults who want to improve their skills and/or in apprenticeships. Some of our courses are more hands on with some elements of theory; while others combine an half and half approach. At level 3, you will also be taught the relevant supervisory skills to turn you into managers of the future. We have a very professional approach to our courses with some great endorsements from employers from the industry.”

Loic demoLoic finished demo dish Wayne Joyce DemoWayne finished dishAfter the Nyetimber reception guests were treated to a demonstration by Loic Gratadoux, Head Chef at the Harbour Heights Hotel, who prepared light and zingy Tiger Prawns with Indonesian Satay, and Wayne prepared a mouth-wateringly good Chargrilled Squid Thai Salad using a Monolith Kamado Grill.

Following the demonstrations guests were able to take advantage of the seaside location and try their hands at kayaking and paddle boarding in Poole Harbour with the neighbouring Watersports Academy.Watersports

Catherine said: “It has been great to get everyone from chefs to learners working together and swapping notes. That is the purpose of The Chefs’ Forum.

“Thanks to all our sponsors, and especially to Samways seafood suppliers, Walter Rose butchers and Harvest Fine Foods who supplied the ingredients for the canapés and demonstrations.”

Photography by Andrew Plant: