Tag: student
A chef who trained at Westminster Kingsway College has won the Craft Guild of Chefs’ prestigious National Chef of the Year competition.
Ben Murphy, who is Chef Patron at Launceston Place in Kensington, scooped the top prize at a celebratory dinner at The Berkeley in Knightsbridge attended by VIPs from the hospitality world, including Gordon Ramsay who won the competition in 1992.
April Lily Partridge, who also studied at WestKing and is Sous Chef at The Ledbury in Notting Hill, came third in the competition, which was celebrating its 50th anniversary.
Ben served a menu of butter poached pollock, radish and oscietra followed by Lake District young fallow, watercress, onion and batek pepper, and a dessert of clementine, honey, tahitensis vanilla and yoghurt.
In an interview with the Craft Guild of Chefs at the ceremony, he said: “Winning National Chef of the Year is crazy. Seeing the standard of food today, I didn’t expect to win at all. As I said to my friends and family, I’m going to cook the food I do daily, cook food I love to eat and hope for the best.
“I was confident and in my comfort zone and felt happy with what I did. I felt I did enough, but I wasn’t sure because afterwards we got the chance to view other dishes and I saw the calibre of the chefs I was against and the level of food they were cooking.”
Ben was presented with an exclusively designed winners plate framed together with the winner’s medal from Churchill Catering, along with £500 worth of products.
He also received a cash prize of £2,500 from Knorr Professional to support his career development along with a chef experience from Continental Chef Supplies including Michelin-starred restaurants, masterclasses and artisan food classes.
Each of the finalists have also been given the chance to enjoy culinary dining experiences with well-known Michelin-starred or award-winning restaurants across the UK.
The competition was judged by a panel of professional chefs chaired by Kenny Atkinson, Chef Patron at House of Tides and Solstice in Newcastle.
He said: “Wow, what a final, with an incredible winner! I’ve absolutely loved my first year as Chair of judges and seeing the calibre of cooking we’ve witnessed today has been the highpoint.
“The brief I set, purposely left the menus open to individual interpretation so that we could clearly see each chef’s personality, skill and talent so we’ve tasted some amazing food today. Congratulations to all the finalists and well done to Ben.
“To the other nine chefs, I want to see you learn from this experience and come back next year, more determined than ever.”
Competition organiser David Mulcahy, Food Innovation and Sustainability Director at Sodexo UK and Ireland added: “The reason this competition has spanned half a century is down to the way we have developed it year on year to address the industry’s biggest issues and attracted the highest level of talent to enter and judge this competition.
“I know that Ben is joining a long list of incredible chefs who have become real ambassadors for our industry.”
The Craft Guild of Chefs is the largest UK chefs’ association with members worldwide in food service and hospitality, from students and trainees to top management, working everywhere from Michelin-starred restaurants to school catering.
WestKing is home to one of the UK’s leading schools of hospitality and culinary arts. Find out more and apply for our courses here and apprenticeships here.
WestKing alumnus, actor and comedian, Babatunde Aléshé, is getting off his Celebrity Gogglebox sofa and is off to Australia as one of the stars taking part in ITV’s smash prime-time hit show, I’m a Celebrity… Get Me Out Of Here!
Babatunde is one of Britain’s brightest black comedians. He studied Performing Arts at WestKing from 2002 to 2005 and is dreading the trials that he’s likely to face in the jungle. He told ITV that it took several attempts to persuade him to join I’m a Celebrity… because he is filled with horror at the prospect of rats, snakes and cockroaches being poured over him.
“I am going to see what happens but I know I will be doing a lot of screaming for sure,” he said.
Good luck Babatunde!
I’m a Celebrity… Get Me Out Of Here! starts on Sunday 6 November at 9pm on ITV. You can follow Babatunde’s exploits in the jungle – and vote for him – on ITV, online and on social media (#ImACeleb). You can find out more about his fellow contestants here.
A Women’s Network has been launched by Capital City College Group (CCCG) to promote equality and raise the profile of women across the Group.
The first meeting of the network, chaired by Hilary Moore, Assistant Principal at the College of Haringey, Enfield and North East London, featured a panel of inspiring women:
- Sarah Veale CBE – Former Head of the Equality and Employment Rights at the TUC
- Apinder Sidhu – Diversity and Inclusion Lead at the Education and Training Foundation
- Emma Case – Founder of Women Beyond the Box, a platform supporting neurodivergent women
- Fathia Abiola-Ajishafe – A-Level student and member of the Equality, Diversity and Inclusion Committee at City and Islington College
The panellists shared how they got to where they are today and discussed their experiences at work and how woman can support each other in the workplace and their advice to other women.
The Women’s Network was set up by CCCG’s Learning and Development Team, which hopes to establish similar groups to inspire colleagues and promote inclusivity.
The event combined an in-person event at Westminster Kingsway College’s Victoria Centre and a live stream on YouTube for those unable to attend.
Watch a recording of the live stream here: CCCG Women’s Network Launch – Panel Discussion
Molly Elliston, Group Learning and Development Business Partner, said: “At CCCG, we’re very proud that our Group Leadership Team is gender-balanced and represents our workforce. We believe is right and important to celebrate our women role models, and recognise we have many inspirational women leaders among our teachers, managers, support staff and students
“We started the Women’s Network in response to feedback from colleagues who told us that they would like more peer-to-peer support across the Group on issues that matter to them. We hope it will give colleagues more opportunities to share their experiences that will lead to an even more inclusive working environment. Our network chairs will also support us in making valuable contributions and important decisions relating to our equality, diversity and inclusion plans.
“We hope that the launch of the Women’s Network will be the first of many more sessions, which will bring us closer together and encourage others to start more networks to do the same.”
Here are some memorable quotes from the chair and the panellists of the first meeting of the Women’s Network.
Hilary Moore
Chair and Assistant Principal at the College of Haringey, Enfield and North East London
I came from a background where my parents were the first generation going to university. When I was 11, I decided I was going to become a lawyer. When I went to sixth form college, the careers team, which were nowhere near the quality we have across CCCG, said, “I don’t think it’s a good idea, you might get the grades, but you’ve got no contacts and you’re a woman. Why don’t you become a legal secretary?” I went home and told my mum, who said, “Well I’m not having that,” and my father said, “How ridiculous,” in a very broad Yorkshire accent. I carried on and got a law degree and became a lawyer. It’s things like background and support that can make such a difference.
Sarah Veale CBE
Former Head of the Equality and Employment Rights at the TUC
Workplaces are often competitive. Women sometimes get into this mode of thinking I’ve got to be extra good and fit in better than everybody else in order to be in the same place as the men they’re competing with. It’s about building confidence and challenging the parameters you’re working in. I’ve noticed that if men are in charge of an interviewing process, they tend to use words like assertive and dynamic. It’s all about power, but never valuing softer skills, like someone who can bring people together and who can explore situations and find solutions by working with other people. It’s a question of elevating the sorts of skills that women are often much better than men, which are valuable to the whole entity, and then owning and pushing them up towards the front.
Apinder Sidhu
Diversity and Inclusion Lead at the Education and Training Foundation
I was raised in an area of west London that is predominantly Asian where there is a culture about how you’re perceived as a woman. I left and went to university, but a lot of girls didn’t go and got married because that was the expectation. Luckily my father told us, “You need to do what you need to do, and we’ll talk about marriage later on.” There’s a dichotomy of what it is like to be a woman growing up with the pressures of culture and community and wanting to listen to your inner voice and do what makes you happy. I’ve had that pressure growing up and going into leadership, looking at how other women did things and what resonates with me. Individuality is really important. It’s not always about being inspiring. When you are genuine and authentic people look up to you.
Emma Case
Founder of Women Beyond the Box, a platform supporting neurodivergent women
There is a quote that says, ‘You can’t be what you can’t see’ and I think that is so important. Representation matters, and we often take it for granted. I currently live in Lisbon, Portugal, and I’ve noticed on television there are very few women, and very few black and brown women. I just wonder what that does to young children because we don’t aspire beyond what we’re told we can be. It isn’t just the verbal, it’s the visual impact, and that is the challenge. It is about intervention and being intentional and making sure everybody sees and experiences something that they can relate to.
Fathia Abiola-Ajishafe
A-Level student and member of the Equality, Diversity and Inclusion Committee at City and Islington College
Being a black girl from a less well-off area in London makes me feel like I’m not going to have as many opportunities or experiences as someone who grew up in a richer area. But what I do know is that no matter what or where you come from, you can do it. We may not have as many resources or experiences, but there is always a way to get somewhere. That’s what really keeps me going.
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.
An aspiring singer from Westminster Kingsway College has released her first professionally recorded song after being spotted by a music producer on Instagram.
Music student Elizabeth Azuero, 22, who is originally from Ecuador, co-wrote and recorded the track No Te Confundas, meaning Don’t Get Confused, in Spanish under her stage name Eli-Beth.
She was contacted by a Colombian music producer called Kenny Beach in December and recorded the song at Hazey Studios near her home in Southwark earlier this year.
Elizabeth said: “I received a notification on my phone that someone wanted to send me a message. He told me he was a producer and was looking for female singers and that he had been checking out my music on Instagram and he liked it.
“He showed me the lyrics and a demo of the song. I really connected with the chorus but wasn’t sure about some of the other lyrics. I said give me a day and I will give you some other lyrics, and that became the final song.
“It’s about a woman who gave a man a chance and enjoyed a night with him and he wants more, but she now realises it was a mistake and doesn’t want him to keep calling her.
“We both had our own expectations for the song. From the top he was saying how much he liked my voice and was excited to be working with me on this project.”
Elizabeth moved to Spain with her family when she was six months old. She spent her most of her childhood years growing up in Parla, near Madrid, before moving to the UK aged 16.
She started writing songs when she was 11. She discovered she could sing in her mid-teens and recorded her first song at 20. Her style has been inspired by her love of RnB, hip hop and soul.
“For me, the best way to write a song is to imagine a scenario in my head and put myself in that situation, said Elizabeth.
“Around every person there is life. Some situations you can experience though your friends and family, such as separation or divorce, without living it yourself.”
Elizabeth’s music has been heard online by people in UK and around the world including the United States and across Latin America.
She lists Adele, Dua Lipa and Ed Sheeran among her favourite artistes who have influenced her, along with Latin American singers Karol G and Selena Quintanilla.
“Selena was one of the best Mexican-American artistes from the late 80s and early 90s in my opinion,” said Elizabeth.
“She started her own clothing brand and did so much in less time than other musicians. She made so many songs in different genres with many people and was very influential.”
Elizabeth is in the first year of studying for a Music Level 3 Diploma having previously completed a Music Level 2 Diploma at the college.
She said: “I was looking for a college where I could not only perform as a singer but also learn about music production. The course has covered a lot of topics I am interested in about the music industry, production, performances and management.
“I‘ve learnt a lot. When you like a lesson, it is because the teacher knows how to get your attention and capture your interest. At WestKing they are very supportive and have always been there for us if we’ve needed anything or help with our assignments.
“Performing is one of the best feelings. Even if I’m nervous, I really enjoy it. I know I need to work more because I’m just starting, but I want to be successful in music. It would be a dream come true.”
No Te Confundas is available on apps including Spotify, Deezer, Apple Music, Tidal and YouTube.
Find out more and apply now for Music courses.
To mark Hospitality Apprenticeships Week (18-22 October), we spoke to Craig Parsons, Apprenticeship Manager at Fuller, Smith & Turner, about apprenticeships and careers with the company’s 400 pubs, bars and hotels.
Tell us about your career in hospitality.
I’m a chef by trade but my job is to manage the apprenticeships for the whole Fuller’s estate.
Although I studied for a Sports Biomedicine degree, I loved cooking and wanted to pursue a career in the kitchen. At the time you couldn’t do an apprenticeship if you had a degree, so I applied for various jobs instead. I was given the opportunity to trial working in a kitchen, which eventually led to working for two AA rosette pubs.
I read a lot of books and developed my own style and role in restaurants, ski chalets and hotels. I’ve also been involved in food development for big supermarkets and worked for an apprenticeship provider. Because I couldn’t get on an apprenticeship myself, I wanted to give other people the education they deserve.
Tell us more about Fuller’s relationship with WestKing.
We began running Commis Chef and Chef de Partie apprenticeships with WestKing in 2019 and currently have 30 apprentices training. The college is renowned for being one of the best educational establishments for cookery in the world and we’re delighted they’re now in our network of education providers.
Whenever we look to work with a college, we always send our staff out to experience a class for themselves. You cannot fail to be impressed by WestKing’s prestige and ethos and we know the apprentices are going to be trained to the highest standards.
What skills will apprentices gain during their apprenticeship?
Our apprenticeships are about giving people the best education, not just for now but for later in life. At Fuller’s, we don’t always need to prep food from start to finish, but we still train our chefs with those skills because we know they’re going to use them in the future. It’s not just about what Fuller’s needs but about the whole industry.
The reason we use colleges is because they give students room to fail and that is often the best way to learn. From advanced pasta making to butchering, it’s important to have a safe environment where you can get advice and have room to improve.
What do you look for in an apprentice?
Ultimately, we’re looking for people with the right attitude, who want to get out of bed in the morning and have the drive to come to an interview and apply themselves at work and college. I don’t want anyone to feel they can’t join our apprenticeship programme.
Why is hospitality such a good career?
A career in hospitality can take you anywhere. I always had in my head that I didn’t want to stay in one environment for more than two years, although I’ve been at Fuller’s for seven years now.
At Fuller’s, you can move around and gain experience in many different environments and still have the security of a large company that offers great pay and benefits. You can earn from day one, add your own twist to dishes on the menus and become a head chef in four or five years.
What advice would you give to anyone considering a hospitality career?
Don’t just look at the name of the employer you want to work for, look at the training you’re going to get. Sometimes it’s not clear exactly what training is being offered. Make sure you know what you’re signing up for.
How is Fuller’s responding to the impact of the COVID pandemic?
COVID has had such an impact. The Government wants to push everyone into STEM careers. I can understand the motivation behind it but we’re starting to see big gaps across the hospitality sector.We need them to react to what’s going on and recognise the industry needs help to get people trained and into work.
There is going to be a new population of people looking for hospitality careers and there’s also a lot of untapped potential out there.At Fuller’s, we’re looking to expand our apprenticeship team and ways to increase awareness of apprenticeships across the sector.
We’re also planning further school liaisons to engage with young people.We’ve previously ran school events where we would teach the students skills such as how to fillet a fish and have had candidates coming forward off the back of that, so we know it works.
What are the benefits of being an apprentice with Fuller’s?
We started with a chef apprenticeship programme in 2016 because that is where we had a skills shortage. We started with 16 apprentices and now have more than 120 across the business. As well as chef apprenticeships we also run training programmes for our front of house and general managers. One of the biggest benefits is that we offer all our apprentices a permanent role upon completion of their programme. Fuller’s is also making big changes to its current pay and benefits package. We’re already industry leading with our apprenticeship pay and about to offer the highest national pay rate.
The learning opportunities are endless. Our apprentices can compete in our annual Chef of the Year competition, where past winners have had the chance to visit Michelin star restaurants in New York and Hong Kong. We also provide visits to our supply chain to see how our meat and produce is sourced and prepared.
Fuller’s has also won awards pre-COVID including Best Apprenticeship Training Programme at the British Institute of Innkeeping National Innovation in Training Awards and a silver award for Best Apprenticeship Programme at the Training Journal Awards.
How are our current apprentices doing?
They are all loving their apprenticeships and have remained positive despite COVID. They say it’s been tough but are seeing the positive impact the training is going to have on their future careers. There will always be cases where some people are struggling but we’ve got the support mechanisms in place to help them one-to-one and through the Licensed Trade Charity.
How do you see your partnership with WestKing developing?
I’ve been to an induction day at WestKing and plan to go and see some of the cookery sessions next year. I’m keen to get our general managers and head chefs along to the college and help co-train and co-assess learners, which will not only remind them of culinary techniques but also teach them about new trends and increase their skillset.
How do you apply for an apprenticeship with Fuller’s?
All apprenticeships at Fuller’s are advertised on our website and on job sites like indeed.co.uk. Successful applicants will be assessed by a college on their suitability for an apprenticeship.
WestKing runs Hospitality and Culinary Arts apprenticeships with many companies across the sector. Click here to Apply Now.
A student who championed LGBTQ+ rights at Westminster Kingsway College has told of his pride after being shortlisted for Young Student of the Year.
Nilton Pimenta, 18, was thrilled at being named among seven students across the country to be in contention for the annual Association of Colleges’ award.
He was put forward by the college where he achieved an A and two Bs in his A Levels last summer, which secured him a place at the University of Manchester where he is studying for a BA Social Sciences.
Nilton received homophobic abuse when he came out as gay when he was 15 but has remained proud of his sexuality and campaigned on a wide range of diversity issues.
He said: “This is incredible! I’m so honoured and completely overwhelmed by this nomination. During my time at WestKing, I went from strength to strength with our student ambassadors to promote equality, diversity and inclusion through a wide range of societies, podcasts and LGBTQ+ resources across the college.
“One thing I’ll remember so fondly is the sense of belonging felt by the student groups and the promotion of a study friendly environment. The college will always have a special place in my heart, and I want to thank all the staff at WestKing for their fabulous work.”
In her nomination for Nilton, Laura Elliott, Head of Learner Services and Operations, wrote: “Nilton has fearlessly held his identity as a gay man with pride, using his experiences to fuel his desire for equality and awareness with a tenacity that is nothing short of inspirational.”
Nilton’s sheer determination saw him elected as a Student Governor, representing 10,000 students. He also wrote articles for student websites and helped create banners to promote inclusivity at the college.
Laura continued: “Nilton leads from the front, unapologetically sharing his views with others on how to improve a diverse range of issues within the college, such as the socio-economic divide, racism and LGBT awareness.”
While he was at WestKing, Nilton was awarded the Camden Spotlight Award in this year’s Camden Youth Awards, presented to a young person who has provided help and support to a group of people at their place of education or in the community.
He was also named among the recipients in this year’s Jack Petchey Achievement Awards, which each year recognise around 12,000 outstanding young people aged 11-25 from schools, colleges and youth organisations across London and Essex.
Finalists for the Student of the Year awards will be chosen by a panel of judges and named at the Association of College’s Annual Conference in November with the winners and runners up announced next spring.
Apply now to study at Westminster Kingsway College.
Westminster Kingsway College student Beth Collings is hoping to be crowned the world’s top young chef, as she flies out to India this week to represent England in a prestigious global competition.
Beth, 18, is a 3rd year chef student at the college’s School of Hospitality and Culinary Arts in London’s Victoria, and will be competing against chefs from 59 other countries in the 6th annual Young Chef Olympiad.
This year’s Olympiad pits young chefs from 60 countries around the world in a series of gruelling, timed cook-offs in cities across India, with only 10 competitors qualifying for the Grand Final in the eastern Indian city of Kolkata on Sunday 2 February. Beth has been drawn in Group B, and will compete against chefs from Kenya, Cambodia, Bahrain, Jordan, South Africa, Bhutan, Costa Rica, Indonesia and Romania.
Beth’s bid for the final starts in Delhi with the first round on Wednesday 29 January, followed by the second round the day after. As she explained: “I have been given a list of ingredients for the first round, from which I have to select at least half to create a dish of my choice. The competition gets progressively harder, because in the second round I’ll have to cook two courses. If I make it through those two rounds, the Grand Final is on Sunday 2 February.”
Beth is in the 3rd and final year of her Professional Chef Diploma course at Westminster Kingsway College. She commutes to college from Brighton every day and has been planning and practicing for the Olympiad since November. The college has a lot of experience of helping its students prepare for culinary competitions in the UK and abroad, and Beth has been mentored throughout by college Chef Lecturer Chris Basten. Chris told us: “I’m immensely proud of Beth for all her hard work and dedication, as well as her skill as a chef. It’s an amazing opportunity for Beth to be representing not just the college, but her country in this international competition and I hope she does really well and enjoys the experience.”
Beth is grateful for the support that she’s had from the college and from Chris in particular. “Chef Basten selected me to compete in the competition and has been so helpful – helping me work out which ingredients I’ll use for the first round and guiding me though the things I’ll need to do in the competition. I’ve worked hard for this and now that the Olympiad is nearly here, I can’t wait for it to start.”
Unfortunately for Beth, who has never been to India before, the competition’s schedule, preparing for the different rounds and having to take a 2-hour flight from Delhi to Kolkata, means that there won’t be much time for sightseeing. “Whatever happens, I’m really going to enjoy the experience. I’m a bit nervous but excited too!”
As befits a global competition, there is a large international judging team, including internationally-renowned hospitality educator Professor David Foskett MBE, Anton Edelmann (who was maître chef de cuisines at The Savoy for over 20 years) and top UK chefs Brian Turner and Chris Galvin. Also in the judging team is the college’s Hospitality and Culinary Arts Programme Manager Paul Jervis. Paul told us: “We are all very proud of Beth for being selected for the Olympiad and everyone at Westminster Kingsway wishes her the very best of luck.”
