An exciting cooking demonstration in collaboration with Crieff Hydro, was held recently at Forth Valley College’s Stirling Campus.
Designed to inspire and educate hospitality students, the event - on Monday 28 October - showcased the art of culinary creativity and emphasized the importance of quality ingredients, innovative techniques, and teamwork in the kitchen.
Ryan Whitcut, Executive chef from Crieff Hydro led the demonstration, guiding students through a demonstration on local produce to make a selection of homemade pies.
Paul Cunningham, Curriculum Manager at Forth Valley College, said: "We're thrilled to partner with Crieff Hydro for this event. It’s a fantastic way for our students to gain real-world experience and insights from industry professionals."
The demonstration not only focused on cooking techniques, but also discussed the business side of hospitality, including menu planning/costings and customer engagement. Students were encouraged to ask questions, fostering an interactive and dynamic learning environment.
Annie Wardrope, a Professional Cookery student at FVC, said: "This experience is invaluable. Learning from chefs who work in a leading hotel is inspiring and gives us a taste of what to expect in our careers."
The event concluded with a tasting session, where students sampled the dishes prepared during the demonstration, further enhancing their understanding of flavours and presentation.
Paul added: “Forth Valley College is committed to providing its hospitality students with diverse learning opportunities, preparing them for successful careers in the culinary industry. Collaborations like this one with Crieff Hydro not only enhance students' skills, but also build essential connections within the hospitality sector.”
For more information on Hospitality and Cookery courses at the College visit https://www.forthvalley.ac.uk/courses/hospitality-and-cookery