Fareham young chefs cook up a treat

YOUNGSTERS have been trained to become top chefs by catering experts.
Fareham College students with Exclusive Chefs AcademyFareham College students with Exclusive Chefs Academy
Fareham College students with Exclusive Chefs Academy

Fareham College’s catering and hospitality students hosted a visit from the Exclusive Chefs Academy.

The day saw six youngsters from the scheme working in pairs with Fareham College students.

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They designed a menu to serve up for customers at Avenue 141, the college’s commercial restaurant.

Amber Horton, Level 2 Professional Cookery student, said: ‘It has been a great experience to work with the chefs from Exclusive Hotels.

‘It has been a good opportunity to strengthen our skills and get further experience working alongside professional chefs.’

Other pupils said they were excited to take part.

Lucas Kelly, Level 2 Professional Cookery student, added: ‘I’m really excited that Exclusive Chefs Academy have come to Fareham College.

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‘It has been great to get hands-on experience working with industry professionals and I hope to work with them again in the future.’

Patrick McLoughlin, hospitality and catering lecturer at Fareham College, said: ‘It is great to host the Exclusive Chefs Academy here because it has given our students the unique opportunity to work alongside professional chefs and improve their understanding of what it is like to work in a professional kitchen.

‘We have found today enormously beneficial and I’m incredibly grateful to the Exclusive Hotels and Venue Group.’

The group offers luxury hotels and spa facilities across Hampshire.

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It is led by Andy Mackenzie, who has been a chef with Exclusive Hotels and Venues for more than 30 years.

Mr McKenzie said: ‘We want to inspire the future of hospitality and the best way to do that is to get amongst training students and, hopefully, encourage them to pursue a career in the industry.

‘Fareham College does a fantastic job in preparing students for employment which is why we are here today – to support young chefs who are the future of our profession.’