Posted: 11/04/11
Students to dish up the best to diners
Professional cookery students at West Nottinghamshire College are graduating from their course next week with a fine dining extravaganza.
Scott place (22) and Keeley Staples (20), both from Mansfield, together with Robert Beedall (18) from Ollerton, will be serving up five courses to diners at the No. 19 Brasserie – the college’s training restaurant – on Friday (15 April) as they graduate from the NVQ Level 3 Professional Cookery course.
Dishes include a starter of boiled duck egg in Panko breadcrumbs – a crispy Japanese variety of breadcrumbs – and a main course of spiced cod with saffron mash and fennel salad. Desserts include a dark chocolate torte with white chocolate and orange foam with coffee ice cream.
Robert, who works as a commis chef at Mansfield's Il Rosso bar and restaurant, said: “I’ve really enjoyed my college course and have developed so much confidence in creating professional dishes. I'm hoping to work on cruise ships to refine my skills.”
NVQ Level 3 Supervision and Leadership student Anna Barber (18), of South Normanton, will be managing the 'front of house' during the graduation meal. As well as decorating the restaurant in a silver and white theme, she will be preparing a range of traditional cocktails to serve to guests throughout the evening.
Diners can book a table for the graduation meal, which costs £24.95 per person, by calling the No. 19 Brasserie on (01623) 413629. Tables will be available from 6.30pm.
