Top Cornish Chefs Cooked with The Students at Cornwall College to Raise Vital Funds to Support the Next Generation of Hospitality Professionals

On Monday (23) September, four of Cornwall’s most highly-skilled chefs helped young people from Cornwall College serve up a mouth-watering meal for 60 extremely discerning diners in one of the leading catering colleges in the country.  Nearly £1000 was raised to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college events.Glenn Gatland

Cornwall College opened up its teaching kitchens to the cream of the culinary profession on Monday to host a fundraising lunch for The Chefs’ Forum Educational Foundation CIC – An organisation incorporated by Catherine Farinha and Alexandra Duncan in October 2016 to raise vital funds to help disadvantaged young people to enter the hospitality business, by linking them up with employers and providing essential support and equipment.

The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, Cornwall College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

HenkMentoring the college students on the day were Henk de Villiers Ferreira (Trevisker’s Kitchen & Dining) on the amuse bouche with smoked Newlyn hake chowder and the starter of spiced Two Brothers pork belly with stir-fried bok-choi and oriental jus, Glenn Gatland (Una St Ives) on the fish course of Cornish crab and almond arancini with cauliflower and white truffle puree, Chris Archambault (The Headland Hotel) on the main course of 48 hour Two Brothers beef short-rib, grilled courgette, caramelised shallot, fried girolles and salsa and Ken Symons (Chef Consultant) on the dessert with glazed Cornish cream, apples and hazelnuts’

The front of house studenFOH servicets also did a fantastic job of table lay-up and wine, lunch and coffee service led by front of house lecturer Mark Devonshire, Daniel Thompson (General Manager at Mullion Cove Hotel) and Alex Chalk (Deputy Manager at Mullion Cove Hotel).

The menu was absolutely delicious with the chefs all showcasing signature dishes to their professional peers as well as the students.

Anna CavaCodorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.

A welcome speech was made by Cornwall College Principal, Justin Olosunde and Chefs’ Forum Founder Catherine Farinha.  Justin spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.

Chris beef dishJustin said

“It is an honour to host today’s lunch at The Cornwall College and to have such talented chefs from our region in the kitchen inspiring the next generation.”

“The colours and taste of each dish made me realise the value and breadth of cooking we are fortunate to have in Cornwall, without the top chefs continuing to inspire and enthuse the next generation this will not be sustained.

“I would like to thank The Chefs’ Forum for making today possible and for our learners to continue to benefit from the amazing opportunities offered to them at their events.”

All ingredients and drinks forPork belly the lunch were kindly sponsored by Codorníu, Koppert Cress, Total Produce, Two Brothers Foods, Ritter Courivaud and Santa Maria.  This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £1000 on this occasion.

Together, the chefs and students created and served a four-course meal for around sixty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.

KenCatherine Farinha, Chefs’ Forum Founder added:

“We have been working with Cornwall College for five years now.  It is great to have so many fantastic chefs here today with the common purpose of enriching students’ learning.  It is fantastic to return to the College for the second time to stage a lunch event with another new cohort of students and the next generation of top chefs.  The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”