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Students get a taste for cutting-edge catering

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.