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The heat is on in college’s professional kitchen

Posted: 21 May 2019

A six-course gastronomic showcase will be served up this week by graduating catering and hospitality students at West Nottinghamshire College as they near the end of their course.

(l-r) Brandon Lawrence, Aaron Matthews, Connor Chivers and Chelsea Leatherland
(l-r) Brandon Lawrence, Aaron Matthews, Connor Chivers and Chelsea Leatherland

On Thursday (23 May) Level 3 Professional Cookery students Aaron Matthews, Connor Chivers and Chelsea Leatherland will join Level 3 Hospitality Supervision student Brandon Lawrence in the college’s Refined fine dining restaurant.

Dishes such as ham hock, grilled New England asparagus and pea and watercress soup will be served-up to diners for starters. Roasted duck breast, chicken supreme, salmon, and vegetable wellington are the tasty choices for the main course.

Chelsea, from Sutton-in-Ashfield has been concentrating on the five dessert choices – her favourite part of cookery. A choice of rhubarb and gin sorbet, chocolate delice, vanilla and hazelnut parfait, blueberry cheesecake and petit fours are being cooked up for those with a sweet tooth.

The 18-year-old, who works at the Holiday Inn, South Normanton said: “I love making desserts, it gives me lots of freedom to be creative.”

Aaron, 19, who currently works in the kitchens at Thaymar Ice Cream in Bothamsall, has been working on the main courses. He said: “I’ve particularly enjoyed creating the duck dish for the graduation meal.

“After the course finishes I’m staying at Thaymar and saving up as eventually I’d like to travel to Australia. My dream would be to run my own restaurant there.”

Connor, 21, combines working at The Snipe pub in Sutton-in-Ashfield with college work. He said: “My speciality is working with garnishes - I love putting the detail onto dishes. I’m looking forward to getting more chef experience after I’ve graduated.”

Hospitality supervision student Brandon, 21, will be welcoming guests on the evening, serving his array of cocktails, including Chambord Royale and a summer’s gin and tonic. He said: “I’ve learnt so much more about wines and cocktails on this course and it’s given me confidence for the future.

“Ideally, I’d love to work in an Asian restaurant after getting more industry experience.”

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