Apprentice Chefs Learn from the Experts at Cook School, Ice

August 8, 2021

Apprentice Chefs and lecturers from Cambridge Regional College recently attended the first Passion to Inspire live event in over 18 months. Colleges from around the UK were invited to observe and experience professional Chefs and food producers at an upskill day aimed at inspiring individuals working in the Catering and Hospitality industry.

Anthony Dunball, CRC Chef Lecturer, said: “The opportunity to attend these upskill days gives our students first-hand experience of the industry at the highest level. This will inspire them in their own careers, and having a former student attend the event as an expert reinforces the message that they too can achieve success in catering and hospitality.”

Following the upskill day, students in colleges around the UK will now prepare for the annual Passion to Inspire culinary competition for aspiring chefs which opens to participants in November. Aspiring chefs from around the country will compete in the initial round after which the shortlisted entrants will move forward to the second round in Spring 2022.

To inspire the students, Chefs Mark Poynton, Chris Lee, Lee Cooper, Russell Bateman, Adam Smith and Nick Henn came together to produce a six-course tasing menu including background information of where, why and how they created their respective dishes. While the chefs worked in the newly refurbished demonstration kitchens at the cook school, Ice in Bury St, Edmunds, Steve Munkley, Vice Chairman of the Craft Guild of Chefs delivered a discussion on the importance of service and understanding.

To accompany the dishes, Ed Keith from Hallgarten & Novum Wines, supported by Nick Mills and former Cambridge Regional College student, Bradley Dorrington, presented wine matches for each dish, while England Cricket star, Matthew Hoggard, was in attendance as guest taster for the day.

The event was supported by producers and suppliers, Nick Claxton Webb, Adnams, Adam Ringrose, Anglia Produce, Mark Dingley, Dingley Dell Pork & Charcuterie and John Jackaman, Infusions Group.