PL1 Hosts Devon Chefs Club

17 November 2016 | College News, Hospitality & Catering

devon chefs club

City College Plymouth hospitality and catering students joined three of the most prominent chefs in Devon to cook up a storm and serve a five-course menu to a restaurant full of hungry diners.

The College’s training restaurant, PL1, opened its doors to the public to sample cuisine crafted by the chefs and students at the Devon Chefs Club dinner.

Head Chefs Mike Palmer (The Bedford Hotel), Dave Jenkins (Salumi) and Ben Palmer (The Greedy Goose), were accompanied by Emmalene Massey, Dwayne Blaby, Levi Frew and Tom Walsh – members of their staff and graduates of the Hospitality and Catering Academy at City College. Each team was assisted by current level 3 students in the production of their signature dish.

The diners were treated to a five-course menu starting with cured salmon avocado and pickled mushroom, followed by slow-cooked duck egg, smoked ham, artichoke and mushrooms. They sampled the sea with roasted monkfish, spiced seaweed butter, chick pea, cauliflower and cashew followed by venison, pistachio and pink peppercorn praline, parsnip and blue cheese. The meal was topped off with a lemon tart, raspberry and ginger ice cream, and aero white chocolate.

“PL1 was once again delighted to host the Devon Chefs Club dinner,” said Chef Lecturer, Richard Farleigh. “This proved to be an outstanding day for the students who were inspired by a trio of our top local chefs. They created dishes and developed their skills, providing them with confidence in their own abilities whilst demonstrating a level of food service for which they can aspire to achieve.

“The Devon Chefs Club is a network of likeminded professionals who continue to push education, help in our classrooms and inspire the next generation of chefs. These top chefs donated their time and all of the ingredients and raised an inspiring £1100, which will be used to purchase training items for the College.”

“I was delighted to assist and observe the students in action,” said Head Chef at the Greedy Goose, Ben Palmer. “They did a great job in helping me prepare and serve my food. I have agreed to provide work experience opportunities and I look forward to helping play a part in their futures in the capacity of guest lecturer or employer.”

Head Chef at Salumi, Dave Jenkins, said: “I have always enjoyed helping students at City College. They proved to be really receptive throughout the preparation, cooking, presentation and tasting of our food. I feel a real sense of pride in what we have achieved in helping to provide experience for these students as my entire brigade and I have been through at least one course at the College in the past.”

“The Devon Chefs Club has a growing partnership with City College, one which we intend to develop and expand in the future,” said Head Chef at The Bedford Hotel, Mike Palmer.

“These students are a credit to the College and worked tirelessly all day in preparing ingredients for our dishes. It was pleasing to see how the students’ skills had grown since our last visit; it provides us with confidence over the future of our industry. This was demonstrated fully in the production of their own dishes to commence and complete the evening. We are returning on 30 January 2017 to repeat and increase the success of this event.”

For anyone interested in a career in hospitality and catering, and for details on all full-time courses and study options including those that start in January 2017, the College is running Course Information Drop-ins on Wednesday 23 November and Wednesday 7 December 4.30pm – 6.30pm. Visit our events page or call 01752 305300 for more information..

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