20 June 2008
Top Chefs from the Four Seasons Hotel in Hampshire joined students at Farnborough College of Technology in producing an evening of fine dining for 40 guests in the College restaurant ‘The Gallery’. The Four Seasons Hotel in Dogmersfield a Georgian manor house boasts elegance and ultra-modern comforts within acres of rolling countryside and heritage-listed gardens. Renowned for its intimate and intuitive service students were treated to some top training from senior staff of the hotel.
Catering students joined Four Seasons Sous Chef Keith Howland in preparing a 6 course meal with Seared Fillet of Grey Mullet, Piperade, Scallop Cracker and Fennel Foam being just one of the courses. Cyrille Pannier executive Head Chef of the Hotel shared his experience with budding chefs of the College adding to the whole five star feeling of the event.
Richard Main a former student of the College and now a Second Commis with the Four Season helped students prepare the desert course in the College Patisserie kitchen. Diners were treated to English Strawberries with Sable biscuits and set Vanilla Cream. Helping Richard was student Hayley Bellairs who had spent time at the hotel on work experience. Hayley was thrilled to be part of the event as she had really enjoyed her time at the Four Seasons and the experience had really helped her get a feel for the industry. One of the best experiences was the Banqueting evening which Hayley declared were “extremely busy and challenging.”
Efficient front of house is essential and students serving in the restaurant were joined by Caroline Horsman the Hotel Front of House Manager giving advice on how to deliver a first class service.
John Clarkson Senior Lecturer at the College thanked the staff of the Hotel for taking time out of their very busy schedule to be part of what is becoming an annual event, that the students really look forward to and benefit from. He also commented “This is just one example of the strong links the College has with employers in the community something we are justifiably proud of. Helping our students with industry experience is vital to the success of our young people.”