The students, who are studying on a one year Introductory Diploma in Hospitality, Travel and Tourism, began a weekly cookery class at the North Kingston Centre in February this year. The majority of these students had never peeled a carrot or boiled a pan of water and, according to their Head of Section, Karen Wheatley “have gradually developed into excellent and confident young cooks”. Each week the students use a range of cooking methods and commodities to develop their skills and were then asked to select some of these dishes to showcase at the lunch. The menu, which catered for a diabetic, a vegetarian and a coeliac, was enjoyed by the Dean and Assistant Dean of the Sports and Leisure Faculty and managers of the College’s Café 100. The College staff, who were also joined by the students’ friends and families, feasted on a choice of Lasagne dishes (a meat, a vegetarian and a wheat free option), Jerk Chicken Salad, Spicy Lamb Burgers and Salads followed by Apple Crumble and Meringues with Fresh Fruit and Cream. 17 year old student Ambreen Sadaf from Surbiton said: “I enjoyed working as a team and showing off my new cookery skills. It was hard work but when everyone helps out it can be a lot of fun too. This experience might even help me in the future if I decided to open my own restaurant!”

Allana Berry, 17, from Twickenham, commented: “It was nice to get some praise for all our hard work.” Her friend 16 year old Zineb Elmenani from New Malden agreed: “It was a fun experience because we got to cook for real guests this time.”

Karen Wheatley, Head of Section for Travel and Tourism and Vocational Sport was delighted with the success of the event saying: “The group worked incredibly hard to ensure the lunch was a huge success – they chose dishes to serve which would demonstrate the range of skills they’d developed over the term and those they had particularly enjoyed cooking (and eating!). Most had very little, if any, cooking experience before starting the course in February and were thrilled to get such positive feedback from all the staff and other guests who attended – I am very proud of them.”

By Wendy Catt-Camfield