Weston College Catering Students Learn From The Experts at The Chefs’ Forum Academy

Last month saw the first module of The Chefs’ Forum Academy at Weston College, led by Michelin-starred chef Hywel Jones and his team from Lucknam Park. Students were treated to a three-week series of three-hour masterclasses in shellfish, pastry and game.

This month saw Paul O’Neill, Head Chef at Berwick Lodge in Bristol teach the students how to prepare a venison saddle and a smoked duck dish. In 2013, Paul became the 30th Roux Scholar of the prestigious Roux Scholarship, which gives British chefs the opportunity to train in some of the best restaurants in the world.

Paul teamed up with Jack Cook from Walter Rose & Son traditional butchers in Wiltshire to show the students how to pick, prepare, season and cook the perfect cut of meat.

Hywel-Jones-and-the-students- 350Georgia White, who studies a Level 2 Diploma in Professional Cookery at the College, said: “I feel The Chefs’ Forum Academy at Weston College is benefiting me as I am getting the opportunity to work with high class chefs, which is helping me expand my CV and get work experience in the chefs’ restaurants and hotels.”

Debbie Palmer, Chef Lecturer at Weston College, said: “Our aim is to develop the skills of our students so they are ready to enter the industry.

“Working with high profile chefs has encouraged, motivated and developed the skills of our students.”

The Chefs’ Forum Academy, launched in April, enables Weston College students to work with well-respected industry experts, suppliers and top chefs to increase their knowledge and skills of specialist subjects from butchery to pastry, seasonality, Sous Vide, CV skills, world food, game and foraging.