Recently our Level 3 Hospitality and Catering students went to Bury St Edmunds in Suffolk to visit the Infusions 4 Chefs ‘Infusions Culinary Experience’ (ICE) development kitchen, where they were shown the latest in cutting edge culinary techniques.
The students were greeted by chef Paul Boorman and Infusions Director John Jackman, where they were then shown around the development kitchen and given demonstrations on molecular gastronomy, modernist cuisine and innovative techniques in the kitchen.
Example techniques included making ice cream with liquid nitrogen, and how to cook beef in a vacuum and a water bath. After sampling some of the food, the students learned how to develop dishes in line with our taste buds to create the most delicious combinations.
Chef lecturer at Eastleigh College Greg Cheeseman said “It’s great to have professional and passionate people spending time with our students to develop their understanding of new and modern cookery techniques. I’m sure the visit will stick with them in the years to come.”
The visit has helped open the students’ eyes to the possibilities in both the technical and creative side of catering, and will give them some great inspiration to take back to the College and apply in their studies.
We are delighted to have been recognised by The Times Education Awards for the support we provide to students who need to re-sit their GCSEs after leaving school. The excellent results our students achieved last summer include more than twice the national average gaining a maths GCSE, testament to the dedicated team of teachers who use innovative approaches and techniques to inspire our learners.
Young chefs and hospitality students from Eastleigh College were joined by other competitors from training providers across the south to take part in the southern regional heat of an established national competition. The Major Series 2020, which is organised by Major International in conjunction with the Craft Guild of Chefs, saw 50 competitors take over Eastleigh College's three professional kitchens and East Avenue restaurant and work their culinary majic across ten different classes from 'afternoon tea' to 'street food'.