A taste of things to come

Chefs of the Future

A taste of things to come

Chefs and hospitality professionals of the future delivered a first class meal and high quality service at a special event recently at Forth Valley College’s Stirling Campus (Thursday 28 February).

Held at Forth Valley College’s Gallery Restaurant at the Stirling Campus – and organised in partnership between FVC and STEP - the event was attended by representatives of more than 50 food and drinks businesses.

Main speakers at the event were FVC Principal Dr Ken Thomson and Caroline Hogg FVC’s Client Manager in the Department of Business Development, who outlined what FVC has to offer in Hospitality courses, facilities, skills and partnerships. Gordon Bell, Chief Executive at STEP was also in attendance.

FVC Principal Dr Ken Thomson, said: “Once again the students and staff in our Hospitality Department have created a wonderful evening of fine dining accompanied by a very high standard of service. It was great to welcome so many professionals from the food and drinks industry to the event and we hope they enjoyed the evening as much as me. The continued backing of STEP for this the fourth event of its kind, is also very important for us and we hope this relationship will grow from strength to strength in the years to come.”

Gordon Bell, Chief Executive at STEP said “It is always a pleasure to partner with Forth Valley College on Chefs of the Future and it was great to see so many new faces at this, our fourth annual event. With circa 400 businesses in Stirling, Food and Drink is an essential part of the sector support work we do here at STEP and encouraging local businesses to hire local talent is important to us.”

For more information about our Hospitality courses, facilities and the Gallery Restaurant please call 01324 403000

Learning his craft
Plating up
Attention to detail
Focus on food
Hard at work in the kitchen
Event made quite a stir
Smiles all round
Positive conversation
Eagerly awating their meal
It's good to talk
Dr Ken Thomson
A well attended event
Caroline Hogg


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