Chefs of the Future were the stars of the show at a special dinner event to be held at Forth Valley College’s Stirling Campus during MA Week 2017.
The event which took place on Tuesday 7 March was a collaboration between Forth Valley College and STEP(Stirling Enterprise Park) and was organised to allow the college and STEP to showcase the opportunities and support that can be offered to employers taking on apprentices.
Key stakeholders and employers from the Hospitality Industry were invited to an evening that began with mocktails and a demonstration of Molecular Gastronomy, followed by a six course menu, prepared by FVC’s SVQ Level 3 Hospitality students.
FVC Principal Dr Ken Thomson welcomed everyone to the event and spoke about the importance of raising the profile of apprenticeship opportunities in the Forth Valley Area.
Guest speakers included Alice Silverwood - owner of Inn at Kippen and the Old Mill -who has been advocate of taking on apprentices over the last couple of years. Tom Lewis from the Mhor Group was a guest speaker at the event and rounded off the evening speaking about the value of brining young talent to such a vibrant industry, especially in the Stirling area.
Gordon Bell, CEO of STEP was the MC on the night and he highlighted the importance of supporting employers and how through STEP they can find out more about training opportunities, funding and business solution support.
Forth Valley College Principal Dr Ken Thomson, said: “The Chefs of the Future event at the Stirling Campus was a tremendous event and a great way for Forth Valley College to showcase the talented students and Modern Apprentices we are currently training to become the next generation of hospitality professionals. It was also great to welcome so many guests from the industry to the campus to discuss best practise and enjoy an excellent meal prepared by our students.”
Vicki Sutherland, Regional Manager – Tayside & Fife, The Springboard Charity & Springboard UK Ltd, said: "It was a real thrill to see the young chefs involved in such adventurous dishes and performing to such a standard at such a young age. It absolutely thrills me to see this in action, you should be very proud of everything you are achieving within the college. Truly outstanding youngsters and indeed, the “Chefs of the Future.” Massive well done on such a great inspirational event!"
