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 17 November - showcased the art of culinary creativity and emphasised the importance of quality ingredients, innovative techniques, and teamwork in the kitchen.
Ryan Whitcut, Executive Head Chef from Crieff Hydro led the demonstration – returning to the Stirling Campus after a similar successful visit last year - guiding students through a demonstration on local produce to make a selection of dishes focussing this year on sauces. Ryan was joined by Georgia Robertson, Crieff Hydro’s Talent Attraction and Internal Communications Manager.
Paul Cunningham, Curriculum Manager at Forth Valley College, said: "We're thrilled to partner once again 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.
Ruari Chatburn, FVC Chef Lecturer, said “The visit gave students invaluable inspiration and real-world insight, boosting their confidence and career aspirations.”
The event concluded with a tasting session, where students sampled the dishes prepared during the demonstration, further enhancing their understanding of flavours and presentation. The visit also reflects Crieff Hydro’s commitment to engaging with local communities and nurturing future talent in Scotland’s hospitality sector.
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
