5th November 2019
On Tuesday 5 November, students studying on the Level 2 Professional Cookery course at Stafford College, got the chance to work with the award winning establishment, The Aston Marina, to develop their knowledge and employability skills during a kitchen takeover which took place at The Riverbank Restaurant.
The students had the opportunity to hear from the restaurant managers and cook with some of the area’s top chefs.
Chefs Andy Pickstock and James Geofferies helped students prepare and cook an impressive taster menu which comprise of the following:
-Raspberry bellini & canapes
- Chilli & cumin spiced roasted sweet potato, coconut and coriander soup with home-baked bread
- Pan seared Cornish scallop, George Stafford black pudding, crisp pancetta, Beurre blanc
-12 hour slow cooked Staffordshire blade of beef, horseradish creamed potato, heritage carrots, bourguigon reduction
-Woodland foraged Staffordshire blackberry & Wells Farm dairy cream parfait
Reflecting on the event, Curriculum Leader for Hospitality and Catering at Stafford College, Rich Finney, said: “The event was a fantastic opportunity to involve local employers in developing our curriculum offer to match their employment needs and to bridge the skills gap. Hopefully is the start of a special relationship with the college in an effort to improve the current industry staffing shortages.”
Find out more about studying a catering course at Stafford College, call 01785 223800, or come along to our next Open Event which takes place on Thursday 5 December from 5.30pm until 8pm.
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