Hospitality team involved in Master Chef dinner

Master Chef Dinner

Hospitality team involved in Master Chef dinner

Hospitality students and staff from Forth Valley College took part in a recent Master Chef Dinner in aid of 'Lucy’s Fight' to raise funds for Motor Neurone Disease (MND) Scotland.

Held at Hotel Colessio in Stirling on Friday 17 May, the event boasted a team from FVC including: Ype van der Schaaf, Chef Manager, Rufaro Saunyama, Chef Lecturer and TQFE Post-grad student, HND Hospitality Management students Lauren Summers, Robyn Wilson and HNC Professional Cookery students Sara Robinson, HNC Professional and Katherine Lewis.

The evening was hosted by George McIvor MCGBF, who has over 40 years experience in the UK and international food service and hospitality industries. The purpose of the event was to raise funds for Lucy's Fight for MND Scotland. Lucy Lintott – Scotswoman of the Year 2018 - is the youngest person in Scotland with Motor Neurone Disease.

The night will begin with a champagne and canape reception, with a Scottish pipe band, followed by a five course gourmet meal, cooked by a team of Scottish Master Chefs, and also involving students from South Lanarkshire, Glasgow City and Forth Valley Colleges.

The dinner was prepared by top chefs:

  • Gary Maclean - winner of Master Chefs: The Professionals 2016
  • Robert Lintott - Lucy's dad
  • Kenneth Hett
  • David Auchie
  • Warren Brown
  • Neil Mugg
  • Students from South Lanarkshire, Glasgow City, Perth and Forth Valley Colleges

Ype Van Der Schaaf, FVC’s Chef Manager in the Department of Creative Industries, Hospitality and Tourism, said: “We were asked by George McIvor if we wanted to contribute to the dinner as a college and if students would want to participate, front of house and in the kitchen. We agreed to cook and serve the intermediate course of a five course menu. Students Katherine and Sara volunteered for this in the kitchen and also Lauren and Robyn for front of house service.

“The dinner as a whole was a great success. The students got to work with the other students and chefs and the food was awesome. I am very proud of all our students as they got stuck in and absorbed the whole event, fully and hopefully gained lots of experience and knowledge. The food we produced was on par with the rest of the food served and we had a lot of positive feedback.”

George McIvor, said: “Thank you Forth Valley College so much for your support and for taking time out of your very busy schedule and for delivering and executing the most innovative excellent and whisper light intermediate to our MND/master chef dinner. We raised more than £20,000 on the night and this takes Lucy’s personal total in excess of £200,000. It was an outstanding, amazing night, where I had the privilege to meet so many humble, beautiful generous people.”

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