Held in UCB鈥檚 Brasserie restaurant, the event was an opportunity for students and apprentices not only to network with industry leaders, but work with them directly to pull off a top quality five-course meal for a packed room of discerning diners. Each top chef - including industry giants Luke Tipping, Executive Chef at Simpsons restaurant, Mark Walsh of Opus restaurant and Oliver Briault of the Edgbaston Boutique Hotel as well as Leo and Louisa - acted as a mentor to the team of students cooking a dish they had each designed. The resulting feast included showstopper dishes such as pork rib eye, smoked eel, pumpkin and leek, and a dessert of creamy dark chocolate, crunchy hazelnut and blood orange segments with cognac ice cream. 聽
聽鈥淵esterday was a fantastic opportunity for our students and apprentices to work alongside two Masterchef: The Professionals stars and Michelin-starred chefs,鈥� said Nicky Millard, Assistant Dean at UCB鈥檚 College of Food.
鈥淭he guests attending 鈥� including prominent food bloggers, suppliers and restaurant owners 鈥搘ere incredibly impressed with the standard of food and the professionalism of service provided.
鈥淲e are extremely proud of the achievements of all students and apprentices involved.鈥澛�
