Students reach for the Michelin Star

Catering and Hospitality students taking part in the Staff Canteen Live Event.

Catering and Hospitality students taking part in the Staff Canteen Live Event.

Our Catering and Hospitality students gained valuable experience by taking part in an event with four Michelin Star chefs to enhance their knowledge of cookery and the catering industry.

The Staff Canteen Live event provided the students with the chance to watch the four chefs demonstrate their dishes and ask questions related to catering, career progression and the prospects available.

Michelin starred chef Michael Wignall cooked hare with sprouting grains. Two Michelin starred chef Daniel Clifford cooked a hazelnut and chocolate mousse, reduced milk and vanilla ice cream and yuzu. Chef Sean Wrest made cod cheeks, fermented honey, smoked butter and pickled mussels. Former Michelin starred chef Sally Abé created venison tartare with smoked egg yolk and straw potatoes.

Kris Hall, founder of The Burnt Chef Project, also spoke to students about the importance of catering and hospitality staff being able to discuss the state of their mental health and the support services available to them.

“It has been great to learn about the projects available that support chefs and my understanding of the industry has grown due to this event.”

Adam Burns, a Level 3 Professional Cookery student, said: “The event was amazing and very informative. It has been great to learn about the projects available that support chefs and my understanding of the industry has grown due to this event. My favourite dish was chef Daniel Clifford’s.”

James Key, Catering and Hospitality tutor at Barnsley College, added: “It was an incredible opportunity for the students to experience how Michelin starred chefs demonstrate their dishes and present their food.

“The College is committed to transforming the lives of all its students and we aim to provide the highest quality provision possible. This helps to raise our students’ aspirations and provide opportunities for them to realise their full potential.”

Last updated: 29th March 2021

Originally posted on: 29th March 2021