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The Corporation

Posted: 22/05/12

Nice as spice for chefs’ graduation

The penultimate chef’s graduation at West Nottinghamshire College promises to be an aromatic affair this Friday (25 May).

Joseph Johnson and Rebecca Davis, both 19, will be graduating from their Level 3 Professional Kitchen and Larder course and serving a six course spice-infused menu to diners.

Dishes such as tornedos of salmon with a lemon and herb risotto and pork loin in a satay sauce are on the starters menu, while Caribbean spiced chicken with a red pepper salsa and sea bass in a lemon and chilli butter are on the main course menu.

Joseph, from Mansfield, currently works as a commis chef at The Larch Farm pub in Ravenshead and cites James Martin and Heston Blumenthal as his cookery inspirations.  His favourite dishes to cook are puddings and would one day like to own his own restaurant or bakery and patisserie. Joseph also has ambitions of going into teaching catering later in life.

Rebecca, who also lives in Mansfield, works as a chef at The Woodend pub in Huthwaite.  Rebecca has applied to study a foundation degree in culinary arts at The University of Derby's Buxton campus and will specialise in artisan cookery and butchery.

She said: “I enjoy cooking a variety of food – especially aromatic spicy dishes.  I am looking forward to our spice-themed menu this week and I think the diners will enjoy what we’re cooking."

Rebecca would eventually like to work her way up in a top restaurant and own her own specialist food shop or delicatessen.