Top Cornish Chefs Cooked to Support Young Chefs at Senara Restaurant, Penwith Campus

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On Monday (26) February, The Chefs’ Forum joined forces with Bryok Williams (The Square at Porthleven), Ashley Gains (Rick Stein’s Porthleven), Ken Symons (Oliver’s), Ben Prior (Ben’s Cornish Kitchen) and Penwith College to stage a stunning Chefs’ Lunch to raise vital funds for young chefs coming into industry. The Chefs’ Lunch came after five years of working with Truro and Penwith College. Having opened eight years ago, Senara Restaurant was launched to inspire, train and develop hospitality professionals in Cornwall.

Ben PriorThe lunch raised an impressive £640 for The Chefs’ Forum Educational Foundation, all of which will support schools, colleges and education providers in assistance with mini buses and coaches to transport students to work experience and industry events.  Last week saw a Hospitality Industry Taster Day take place at Gloucestershire College where three coaches were provided to transport eight local feeder schools to the event. The Chefs’ Forum would like to do more of these types of events to inspire GCSE students to train to be chefs and front of house professionals, which will in turn boost college registrations and bridge the shortfall in chefs.

Bryok with studentsHIT Training learners Hannah Salisbury (24) and Ben Paulsom (22) joined their Penwith College peers in the kitchen to cook with the visiting chefs.  This is also such a positive experience for the learners as it enables them to network with their peers from other learning providers whilst studying.

Ken Symons, Award-winning Chef Patron of Oliver’s (Falmouth) said:
“I love passing on my knowledge and skills to young chefs, I strongly believe that all good chefs should teach. Its great to be here at the college today and there’s a great atmosphere created byKen Symons all involved in this positive event.

Catherine Farinha, Founder of The Chefs’ Forum stated:
“It was a real honour to collaborate with the College on The Chefs’ Lunch.  It is amazing to see chefs in industry being so generous in supporting the next generation of chefs and front of house professionals with their time and expertise.  Students at Truro & Penwith College always demonstrate great aptitude in showcasing their skills at our quarterly chef networking events in Cornwall; Working with the top chefs in the kitchen today will build on their excellent skill sets, making them even more work-ready.

“This event, really celebrates Cornwall’s reputation as a foodie stronghold. We are so grateful to the chefs who took part to raise money to help 14-25-year olds with travel and equipment expenses.”

The Chefs’ Forum works with young people through Hospitality Industry Taster Days, The Chefs’ Forum Academy and work experience to inspire and encourage young people to develop a career in hospitality. The Chefs’ Forum will also support individuals to explore employment and further training and progression opportunities with local employers.

Graham Oxley, Programme Team Leader at Penwith College said
“There is no substitute for gaining industry experience whist studying hospitality and catering as you quickly develop the skills you need to progress in this fast-paced industry. We’re proud to support The Chefs’ Forum and work with those who are passionate about great food and supporting our students.”

Level four Hospitality Management student Amelia Sawyers (20) has worked on five previous Chefs’ Forum events and was supervising the restaurant at the lunch today, she said

“I really like Chefs’ Forum events as its great for us students to experience different venues acquire new skills working with a variety of different chefs.  Its great to have four great local chefs at our college today – really exciting!

I have really enjoyed supervising the lunch today as the food was amazing and it was a joy to see the guests’ reactions – I love making people smile!”
Bryok Starter
Ashley FishKen MeatBen Prior Tart

 

 

 

The day featured a mini trade show where equipment and produce suppliers showcased their products and equipment. There was also the chance to try a range of award-winning Cornish sausages by Two Brothers Foods washed down with Secret Orchard cider locally made by college lecturer Todd Studley.

Special thanks go to Chefs’ Forum Sponsors Two Brothers, Koppert Cress, Total Produce, HIT Training, Santa Maria, Fish For Thought, Clifton Coffee, Synergy Grill and Oliver Harvey whose greatly-valued support facilitates events like these to take place.

Photography by www.fayditphotography.com

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