Posted: 02/06/15
Renowned chef Sat Bains shares his recipe for success
Renowned chef Sat Bains shared his recipe for career success with students at West Nottinghamshire College.
Celebrated chef Sat Bains with hospitality students in Refined
The two Michelin-starred chef took time out from judging a cookery competition hosted by the college to lend his unique insight into what it takes to succeed in the restaurant business.
It came courtesy of a question and answer session with students on its NVQ Level 3 Diploma in Hospitality Supervision and Leadership and NVQ Level 2 Diploma in Food and Beverage Service courses.
The celebrated culinary figure – who won the prestigious Roux Scholarship in 1999 and is now one of the country’s top chefs – talked about his route into cooking before sharing tips on how students could realise their career aspirations.
Hospitality student Jazzmin Stupple, 19, from Shirebrook, Mansfield, said: “For someone like Sat Bains to come and speak to us was amazing. Getting his knowledge and experience of the catering industry and being able to ask him questions was a real privilege.”
Fellow student Elizabeth Browne, also 19, from Mansfield Woodhouse, said: “We were able to ask Sat anything we wanted about the industry and he gave us his honest answers. Hearing his story of success has given me the confidence to apply for jobs in establishments I may not have otherwise considered.”
The chef and proprietor of Nottingham establishment Restaurant Sat Bains with Rooms – who is a well-known face on television following appearances on hit BBC shows Great British Menu, Saturday Kitchen and Market Kitchen – was at the college to judge the best young chef category of this year’s Nottinghamshire Food and Drink Awards.
Hosted at its fine-dining training restaurant, Refined, last week (Tuesday 26 May, 2015), the competition saw six talented chefs from restaurants across Nottinghamshire battle it out to create a winning dish, with the winner being announced at an awards ceremony hosted by Masterchef co-presenter Gregg Wallace on 25 June at the East Midlands Conference Centre, Nottingham.
During his visit, Sat praised the college’s approach to preparing students for the world of work by giving them real-life industry experience in the restaurant. Its professional cookery and hospitality courses are designed to put students alongside experienced chefs and front-of-house tutors in running the popular establishment – part of the college’s £11 million lifestyle academy building – which has carved out a reputation as one of Mansfield’s best places to eat since opening in April 2013.
Sat said: “The students are doing real work associated with running a restaurant – from front and back-of-house, to meeting customer demands – which is getting them ready for when they leave college. The restaurant is fantastic and the kitchen has all the equipment that students need, which really allows them to shine. It’s one of the best approaches to training you can take.”
Renowned two Michelin-starred chef Sat Bains (fourth from right) pictured with hospitality students (from left) Jazzmin Stupple (19), Jordan Mort (18), Lucy Brettle (18), Daniel Moore (20), Elizabeth Browne (19), Lathaniel Marshall (20), Kristen Martin (17), Jay Tyler-Watson (18) and Terri Mathers (18) in the college’s fine-dining restaurant, Refined.
