Tag: eat
More than 100 Hospitality and Culinary Arts students savoured their success as they graduated from Westminster Kingsway College.
Two ceremonies were held at St Stephen’s Church near the college’s Victoria Centre in Vincent Square to honour those completing their courses and training this year.
Level 3 diploma students and apprentices received their scrolls at a ceremony led by Paul Jervis, Head of School for Hospitality and Culinary Arts, on 30 September.
Awards were also presented to the best and most improved students of the year before all the graduates marched outside the college to huge cheers and the school’s graduation tradition of banging pots and pans.
Alistair Biggins, 19, who won the Professional Chef Diploma Student of the Year, said: “I’ve enjoyed every minute of my time at WestKing. It’s been so much fun and I hope to come back one day. I owe it all to my class. We were a very tight unit and worked so well with each other. Three of us in the group got awards, which was nice to see. It’s great to be part of the school’s history.”
“My lecturers were really good. By the end of your course, they’re more like a friend. They were always looking out for our best interests and give us advice. They teach you things you won’t learn anywhere else because they have so much experience.”
Freya Smith, 19, who won Pastry Chef Diploma Student of the Year, and is now working at Miel Bakery in Camden, described her teachers as “amazing and inspiring.”
She said: “I‘ve really enjoyed my years at WestKing. I’ve always loved cooking and coming up with new flavours using different ingredients. Here, you start by learning all the basics, which allows you to be more creative in understanding the possibilities of what you can do. I’ve come a long way from where I started.”
Shanai Haynes, 19, who won Best Restaurant Service Diploma Student of the Year and is now working at Core in Notting Hill, said: “We had such a bond with our teachers. If we were stuck or struggling with an assignment, they were really helpful and supportive. They really prepared us well and gave us lots of experience for where we’re going. If it wasn’t for them, I might not have made it through the course.”
A Special Achievement Award was presented to the student who achieved above and beyond expectations during their studies, which was won by Jeremiah Youseman, 19, who studied for a Professional Chef diploma.
The ceremony also saw Stephen Carter, Michael Dutnall, David Smith, George Blogg, Julie Crocker and Guy Hilton receive Honorary Fellowships of Westminster Kingsway College.
Higher education students received their scrolls from Petrena O’Halloran, Head of Higher Education, as they were announced by Higher Education Lecturer David Bell, at a ceremony on 4 October.
David then presented awards to those students who had excelled in their studies this year.
Ricardo Ferreira, 43, graduated with a BA (Hons) Business and Enterprise Management and won the Institute of Hospitality Award, and is now a Chef Lecturer at WestKing.
He said: “It has been a long, challenging journey to reach this stage. There have been ups and downs, but the challenges have all been worth it. Being on the other side as a lecturer has further aided my self-development. I am thoroughly enjoying my role in helping learners achieve their potential.”
Giving the valedictorian speech, Business and Enterprise Management graduate Michelle Mori, 26, said: “Today is a day to be thankful and be inspired. It’s a day that demonstrates how much we can achieve if we don’t give up. We have received great education thanks to all our teachers who gave us the support, resources and the wake-up calls we needed to accomplish this major milestone.”
Guest speaker Professor David Foskett MBE, Chair of the International Hospitality Council and member of the Royal Academy of Culinary Arts and Craft Guild of Chefs, congratulated the graduates on their achievements.
Prof Foskett said: “Westminster Kingsway College is indeed a very special place and your qualification you have achieved here will change your life for the better and help you to develop your career.
“Higher education at Westminster is just as relevant today as it was in my day 50 years ago. A good, sound curriculum providing practical and cognitive skills and knowledge, giving its graduates dignity and status in the 21st century to compete for top positions in the hospitality industry.”
Commending all the graduates, Assistant Principal Terry Tinton said: “I would like to offer my warmest congratulations to all our students and apprentices on their graduation. They, and their teachers, have shown huge commitment and resilience during the most challenging period in education and for the hospitality sector. They will always be part of the WestKing family.”
Find out more about our Hospitality and Culinary Arts courses here and apprenticeships here.
A chef lecturer and an apprentice from Westminster Kingsway College are celebrating after being named winners in the prestigious Craft Guild of Chef Awards 2022.
Jose Souto, who has taught at the college for 18 years, scooped the Chef Lecturer Award, while chef de partie apprentice Grace Hawksley was presented with the Apprentice Chef Award.
The Craft Guild of Chefs Awards recognise exceptional talent in the industry, from apprentice and young chefs starting out to established chefs in hospitality, pubs and restaurants.
Jose and Grace received their awards from Andrew Green, Chief Executive of the Craft Guild of Chefs, and Nick Vadis, Culinary Director of Compass Group UK respectively, at a glittering ceremony at Magazine London in Greenwich on 9 June.
Before joining WestKing, Jose had worked as a Chef de Partie at the House of Commons for more than 20 years where he began as a sous chef. During this time he also worked at The Ritz, The InterContinental, Mosimann’s and the Savoy Grill.
Grace, 19, from Haywards Heath, is undertaking her Level 3 Apprenticeship at the four-star Gravetye Manor hotel in East Grinstead having completed a Commis Chef Level 2 Apprenticeship last year.
Young chef Lorcán wins Compass Apprentice Chef of the Year
WestKing commis chef apprentice Lorcán Leavy has been named Compass Group UK’s Apprentice Chef of the Year.
Lorcán, from Tower Hamlets, was among eight apprentice chefs who took part in a competition at the contract catering company’s head office in Chertsey to win the award.
Each chef was tasked with creating two courses in two hours using a mystery box of ingredients that included chicken, mackerel and seasonal produce.
Lorcán, who is training with Restaurant Associates, said: “I’m really happy to have won, it’s been a really good learning experience and has taught me to stay calm under pressure.”
All the entrants have been invited to cook at the Apprenticeship of the Year dinner at Tottenham Hotspur Stadium in July.
Congratulating Jose and Grace on behalf of the WestKing hospitality and culinary team, WestKing Assistant Principal Terry Tinton said: “Jose is an amazing educator that dedicates his work and personal time to training and supporting the next generation of chefs.
“As a senior lecturer he works tirelessly to ensure the college engages with the industry and that our curriculum offer exceeds the needs of our partners.
“Grace has always been an exceptional student and this accolade is a testament to her hard work and professionalism. The entire apprenticeship team has done a fantastic job, training, mentoring and support Grace through her studies.”
Steve Munkley, Vice President of the Craft Guild of Chefs, said: “This has been a year of exceptional challenges and I am so proud to see that we have so many worthy winners.”
Have you considered a career in the exciting hospitality industry? Chefs are in demand throughout the UK and London is a major culinary hotspot, so you too could follow Jose and Grace into the kitchen by studying at Westminster Kingsway College – one of the UK’s top culinary schools. Apply now for Hospitality and Culinary Arts courses and apprenticeships.
Westminster Kingsway College has been named one of the best culinary schools in the world by high-profile global business magazine CEOWorld.
The college’s superb reputation is highlighted in an article on the publication’s website by Sophie Ireland, Senior Vice President for News and Editorial Director.
It rates WestKing as one of the top five schools in the world to gain the skills and technical expertise needed to become a chef.
The college was recognised alongside other illustrious institutions, namely the Culinary Institute of America in the United States, Le Cordon Bleu in France, Apicius in Italy and the Business and Hotel Management School, Switzerland.
The article read: “Sitting in the heart of London, you are exposed to the best of the world’s culture right at your college campus. Westminster Kingsway College is one of the most diverse and dynamic colleges on this list.
“This title is claimed on the back of the diversity of the courses that it offers. It matters not if you are a young person … or a professional looking to brush up your skills or someone who is looking to reorient his or her career, you can find a course that suits your needs here at Westminster Kingsway College.
“A list of notable alumni also enables you to find professional footing once you graduate from the college.”
Read the full article here: Top 5 Culinary Schools In the World
WestKing runs full-time hospitality and culinary courses from Level 1-3 as well as hospitality apprenticeships with top industry employers.
Spaces for next year are filling up fast with more than 100 offers already made to prospective students looking to study courses or take apprenticeships at the college this September.
Lidia Pozzuto, 20, who completed a Professional Chef Level 3 Diploma last year, is now working as a pastry commis chef at The Ritz London.
She said: “I chose to study at WestKing because I felt the chef diploma was the best fit for me and would give me a good all-round understanding and skillset compared to courses at other colleges.
“I learnt a lot during the course. It definitely helps you to solidify the basics to work in the industry and gives you various opportunities to gain work experience.”
“I got into The Ritz after one of my lecturers was told about possible positions by a former student who worked there. I’ve really improved my skills since I’ve been there and its very fulfilling seeing the high standard of food we produce every day.
“What I love most about working in the culinary sector is that there are so many pathways to go down and you’re constantly learning. There’s always new skills and techniques to develop.
“I want to keep on improving and continue working my way up in the industry.”
WestKing is part of Capital City College Group (CCCG), which also comprises City and Islington College and the College of Haringey Enfield and North East London and apprenticeship provider Capital City College Training.
The college’s Victoria Centre is home to the School of Hospitality and Culinary Arts and two award-winning training restaurants, The Brasserie and The Escoffier, collectively known as The Vincent Rooms.
WestKing’s high-profile hospitality and culinary arts alumni include Jamie Oliver, Ainsley Harriott, Antony Worral Thompson, Sophie Wright and Ben Murphy.
Gary Hunter, Deputy Executive Principal of CCCG, himself a trained chef and chocolatier, said: “To be mentioned in the top five culinary arts schools by such a highly respected publication is incredible. It’s even more astonishing when you consider all the other institutions are all privately funded with access to better financial resources and would be right up there on my list too.
“WestKing is certainly punching above its weight, which is down to the huge dedication of our teachers, staff and employer partners who every day inspire and motivate our students and apprentices, who in turn continue to astound us with their talent, ability and commitment to be the best they can be.”
Apply now for Hospitality and Culinary Arts hospitality courses and culinary apprenticeships.
Student chefs won an outstanding 55 medals as Westminster Kingsway College was named the highest achieving college at this year’s International Salon Culinaire.
More than 600 chefs took part in the culinary challenge, considered one of the world’s top competitions for chefs, at the Hotel, Restaurant and Catering event at ExCel London in March.
WestKing’s students achieved three gold, 37 silver and 16 bronze medals and two certificates of merit, in various culinary skills challenges.
Among the college’s top performers were Professional Chef Diploma students Taylor Muller and Kaleisha Gordon, both 18, who each won a gold medal and best in class.
Taylor was awarded for her lamb and Kaleisha for her petit fours.
Kaleisha said: “I felt very excited to be chosen to participate in the competition and I really wanted to prove to myself that I was good enough. I was very happy when I won gold and knew all my hard work had paid off.
“The competition pushed me to really show my skills. We only had a week to prepare so I made a plan of everything and stayed behind at college every evening to practise.
“What I love most about cooking is the creativity and being able to express myself through my dishes. I enjoy challenging myself and seeing how far I can push myself.
“The college has prepared me well for the working world. It’s given me more confidence in the kitchen and helped me discover so much about myself.”
Also among the winners was Commis Chef apprentice Cameron Jones, 18, who won a gold medal for his amuse-bouche and a silver for his lemon sole filleting.
Other medallists included Marli Carter, 19, and Jess Erskine, 18, who were both presented with silver medals and named best in class for their deserts and pastries respectively.
Miranda Quantrill, Curriculum Manager for Hospitality and Culinary Arts, said: “We were thrilled to have been the highest achieving college at this year’s Salon Culinaire and are immensely proud of all our students and apprentices.
“For many of them, it was their first time taking part in such a highly regarded competition against other colleges, restaurants and hotels, so to take home more than 50 medals is a fantastic achievement. They are a credit to themselves, their mentors, their teachers and the college.”
Michelin-star chef Michel Roux Jr presented medals and certificates to the winners of the competition, which was judged by some of the UK’s most renowned chefs.
Steve Munkley, Director of International Salon Culinaire, said: “Salon Culinaire 2022 was an outstanding success, with all the theatre kitchens buzzing from early doors until the last competition.
“As Salon Director I was so proud to see the industry showing off its professionalism, hunger and tenacity, not letting anything stand in the way of getting us back on track and cooking. An amazing show.”
WestKing is one of the country’s top colleges for learning cooking and the culinary arts. As well as having great contacts with high-quality hospitality employers, which helps students get good jobs when they finish their studies, we also support students into culinary competitions like the Salon Culinaire, which is amazing preparation for their future careers.
Find out more and apply now for hospitality and culinary arts courses and hospitality apprenticeships.
A Nigerian chef who trained at Westminster Kingsway College hopes to inspire more black female chefs after being recognised for her success since leaving college.
Opy Odutayo, 25, from Harrow, was named a Successful Former Students winner in the annual Professional Association for Catering Education (PACE) awards.
She studied for a Grand Escoffier Diploma at WestKing and was named Best Overall International student before completing an MSc Food Business Management at the University of West London.
Opy is now a chef at Mortimer House members club in Fitzrovia and is also the co-founder of Ice Cream & Ting, which makes and sells ice creams with Afro-Caribbean flavours.
She said: “This award is especially important to me as a black African woman. When I started, I was always comparing myself and saying I’m not good enough. I hope winning this award will inspire and raise the profile of other black female chefs.
“I don’t see many black female chefs being recognised and getting these kinds of awards, so it feels so good to receive it and know that all my hard work, learning and pushing myself in the kitchen is starting to pay off.”
Miranda Quantrill, Curriculum Manager at WestKing, who taught Opy when she studied at the college from 2018-19, nominated her for the PACE award.
She said: ‘’Opy is a fantastic role model. She has always worked extremely hard in everything she has done. She is an inspiration to those wishing to pursue a career in hospitality alongside education. I am proud to have been her tutor and it’s wonderful to see her continue to flourish as an entrepreneur and one of our acclaimed alumni.”
Opy grew up in Lagos, Nigeria, and knew at the age of six she wanted to be a chef. After studying for a business economics degree in Ghana she moved to the UK in 2016.
While at WestKing, Opy helped Miranda at Billingsgate Seafood School at weekends and undertook a two-month work placement at three Michelin-star Galvin restaurants in London.
“Coming from Nigeria, I didn’t know anything about British food or French cuisine. I was just a blank slate coming with my hands open to learn,” said Opy.
“Miranda was a great teacher. If I was struggling, she would always tell me not to be scared and tell me I could do it. She took everyone along with her and made sure nobody was left behind.
“I truly enjoyed my time at WestKing. It gave me the foundation to grow and get to where I am today. Even now, when I need to know how to do something, it all leads back to my course. I still have my notes and use them today.”
“When people ask me about colleges I recommend, I always say WestKing – it’s the best place.”
Opy began her career working with fellow WestKing alum Ben Murphy at the Launceston Place in Kensington, AllBright members club in Mayfair and Nutshell in Westminster.
She featured in the 2020 Made You Look exhibition and hosted her own menu at the Carousel in Marylebone, which led to working with Future Plate, a company offering curated Afro-Caribbean fine dining events.
“This award has been an added motivation for me,” said Opy, who nearly quit being a chef after working excessively long hours at the start of her career.
“I often ask myself what is true meaning of success? I honestly don’t feel I’m there yet, but I’m my own worst critic. But when I look back, particularly in terms of confidence, I’m a completely different person now to when I started. I feel very proud of what I have achieved.”
Apply now for Hospitality and Culinary Arts courses.
