Hospitality and Cookery students and staff from Forth Valley College took part in a special Master Chef Dinner tasting event on Tuesday 3 November at the Gallery Restaurant at the Stirling Campus.
Led by former FVC Chef Lecturer Rohan Wadke – also a former Professional Master Chef contestant – the team of Professional Cookery students and front of house Hospitality students created a special Asian themed menu for 40 invited guests.
FVC Lecturers Carolyn Taylor (Hospitality) and Rufaro Saunyama (Cookery) were also on hand to direct their relevant groups in the kitchen and in the front of house area.
The tasty menu created by Rohan and produced and delivered by the students consisted of a special chutney – Rohan’s mum’s old recipe – Moilee kerala coconut based soup from southern India with kerala, turmeric and ginger, served with bread soldiers. The next course served up Scottish scallops with a Malaysian sauce and three different kinds of wild rice and the main course consisted of an Old Dehli style buttered chicken. The meal ended with a dessert of cinnamon Bramley apple crumble.
Rohan, said: “I feel it is very important for students learning their craft in the kitchen to look for experiences such as this, so they can become adaptable and understand different styles of cuisine and cooking styles.
“I think the newly refurbished Gallery is looking fantastic and I have really enjoyed coming back to help with this learning experience. I really love seeing the students’ eyes light up when they taste the new styles of food they have prepared.”
Carolyn Taylor, Hospitality Lecturer, said: ““HND Hospitality Management First Year students embraced the opportunity to take part in Chef Rohan’s five-course tasting menu event, demonstrating great enthusiasm for this new style of service. Throughout the evening, they excelled in all aspects of service delivery, showing exceptional attention to detail and a strong guest-centric approach. As their lecturer, I was incredibly proud of their professionalism, learning, commitment, and achievement, which contributed significantly to the success of the event.”
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