Hospitality and Catering students serve up a chocolate feast with expert chef
Posted 1st June 2011
Students from the London City Hospitality Centre (LCHC), Hackney Community College’s on-site hospitality and catering training centre, prepared an assortment of delicious chocolate desserts last week with the help of visiting expert pastry chef Andrew Gravett.
Andrew, who works with prestigious chocolate manufacturers Valrhona, delivered a master-class on how to make the perfect pudding with the finest chocolate available in the College’s state-of-the-art kitchens on Wednesday (19 January).
The Level 3 students were separated into teams and set the challenge of preparing different recipes which included a tricky chocolate soufflé and a rich caramel chocolate mousse.
The finished dishes were then served to other students and staff which all went down a treat.
Student Dionne Clarke said: “Personally I’m not a fan of chocolate but I’ve really enjoyed making these desserts today. You have to really be precise and concentrate on the measurements to make sure the dish is perfect.”
Student Tony Smart added: “Andrew has been fantastic! There was a lot to take in but the training was really interesting. I will definitely be trying these recipes again when I get home.”
HCC tutor and head chef Anthony Boorman said: “The students really enjoyed today’s lesson. I feel it is crucial for their development to have the opportunity to work with professional chefs. This gives the students an insight into the industry and prepares them for future employment.”
Andrew is the latest catering professional to visit the LCHC and hold a specialised workshop where our students benefit from further industry experience and advice.
Alongside developing their culinary skills in the kitchen, students also get the opportunity to help run the College’s on-site restaurant Open Kitchen as part of their course.
