Two Forth Valley College Hospitality students helped to create and serve a US themed meal to help them raise funds for their exciting Stateside internship journey this summer.
HND Hospitality Management student Craig Thomson (18) from Alloa, fresh from winning the Student of the Year prize at the Forth Valley Student Association awards 2025 and recently returning from a HIT scholarship in Switzerland, and fellow student Eve McLeod (19) also from Alloa, who has just completed a HND Professional Cookery, are now taking their hospitality journey to America as part of a CIEE internship: https://www.ciee.org/in-the-usa/research-training/intern-professional-training/our-programs/ciee-internship-usa
Eve and Craig were accepted for a front of house and cookery internship at The Meat Market in Tampa, Florida. The Meat Market is a restaurant that offers a variety of meat cuts, delicate seafood, and seasonal produce, all under the expert supervision of acclaimed Executive Chef Sean Brasel.
CIEE, renowned not for profit organisation which provides students with paid internship opportunities in the USA aligned to their studies, partnered with FVC in a UK first pilot programme in November 2024.
To help fund their internship, they created a five-course tasting menu to raise funds and make their American dream a reality. The event sold out within hours, allowing them to pursue their passion while raising money.
The dinner took place at the Gallery restaurant on May 27 and was a resounding success. Craig and Eve were supported by students and lecturers who generously gave their time to help with the event. From the amazing food prepared and served by Eve and her team to the exceptional service provided by Craig and his squad, the evening was praised for its professionalism and attention to detail. This achievement brings them one step closer to making their dreams come true.
Front of house team:
- Craig Thomson - HND Hospitality Management Student
- Ryan Brown - HND Hospitality Management
- Alex Thomson – HND Patisserie
- Gaby Andrews - HND Patisserie
- Cerys Mcquillian – Hospitality Operations
- Sophie Tarrier – HNC Hospitality Management
- Chris Foote – Hospitality Lecturer
- Carolyn Taylor – Hospitality Lecturer
- Michal Tomaszewski – Hospitality Lecturer
Kitchen Team:
- Eve McLeod - HND Professional Cookery Student
- Brandon Crews – HND Professional Cookery
- Taylor Reynolds - HND Professional Cookery
- Rolando Senen - HND Professional Cookery
- Jack Eadie - HND Patisserie
- Makenzie McFarlane – Professional Cookery, City and Guilds, Level 3
- Rufaro Saunyama – Professional Cookery Lecturer
Karyn King, FVC Operations Manager, in the Department of Creative, Digital and Leisure Industries, said: “I am delighted that this fundraising event in the Gallery has allowed our students Craig and Eve, to take part in this once in a lifetime opportunity in conjunction with CIEE.
“The eight month placement in a restaurant in Florida, called The Meat Market, will be an amazing experience for them, where they will use the skills and knowledge they have learned throughout their time at College to further their career in hospitality.
“Craig and Eve created the menus, organised the teams and planned the evening from start to finish, with students and staff supporting them along the way. It was great to see everyone pulling together to help Craig and Eve achieve this ambition.”
Chris Foote, FVC Hospitality Lecturer "We are incredibly proud of Eve and Craig for their dedication and hard work. Their initiative and professionalism have truly shone through, and we are excited to see them take this next step in their careers."
Michal Tomaszewski, FVC Hospitality Lecturer, said: “This event was an example of exceptional teamwork and professionalism from the students and staff. The values that will serve them well in the future.”
Carolyn Taylor, FVC Hospitality Lecturer, said: “It was a truly rewarding experience to be part of Craig and Eve’s event on Tuesday evening in the Gallery.
“Watching the student team—both front of house and kitchen—volunteer their time to support Craig and Eve’s vision of their five-course tasting menu with drink pairings filled me with pride. Their teamwork, dedication, and professionalism was truly evident throughout the evening.
“They collaborated seamlessly to produce high-quality, appetising dishes that were beautifully presented and served with care. The warm, welcoming atmosphere they created made our guests feel at ease, and their positive engagement with our guests throughout the evening did not go unnoticed. The clean plates after each course and the enthusiastic feedback from guests were a testament to the students’ hard work and success. I am incredibly proud of what each student accomplished during Eve and Craig’s Gallery takeover. Their commitment and performance were outstanding.”
Rufaro Saunyama, FVC Professional Cookery Lecturer, said: “It was a pleasure to support students with their future endeavours.”
Allison Harris, FVC Support and Guidance Adviser, said: “I’m incredibly proud of both Craig and Eve, who—while continuing their studies—designed and coordinated an outstanding fundraising event.
“They thoughtfully considered every aspect of the USA theme to create a successful and enjoyable evening at the Gallery Restaurant. Their dedication, creativity, and commitment to raising as much support as possible truly reflect their passion and determination to embrace this incredible USA Internship opportunity.”
