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News: Stu­dents turned pro­fes­sion­al chefs return to Col­lege to pass on their skills

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Arjun 2

We were thrilled to welcome back some of our former catering students recently, who have all gone on to become professional chefs in the industry. They took time out of their busy schedules to take charge at our Adams Restaurant, supporting our current students with their training and treating diners to a one-off themed menu.

Arjun Cham­bers (pic­tured right) stud­ied the Lev­el 3 Pro­fes­sion­al Chefs Diplo­ma at the Col­lege in 2017 and now works with chef Mark Osborne at The Rail­way in Lowd­ham. He worked along­side trainee chefs at the Col­lege on his own devised menu, includ­ing: seared lamb rump, caramelised and roast­ed cau­li­flower, and black car­damom sauce. For extra sup­port on the night, Arjun brought along friend, and for­mer cater­ing stu­dent, Joe Dal­ley, who now works at Not­ting­ham Japan­ese restau­rant Kushi-ya. All pro­ceeds from the evening were donat­ed to Arjun’s cho­sen char­i­ty, Macmil­lan Can­cer Support.

After com­plet­ing Lev­els 1, 2 and 3 at the Col­lege, Arjun was lucky enough to secure a posi­tion work­ing for Alex Bond at his Not­ting­ham restau­rant Alchemil­la. He explains: Work­ing at Alchemil­la is where I real­ly start­ed to refine my skills as a chef and learn about the refine­ment of food. I found a great respect for ingre­di­ents and using local and sus­tain­able prod­ucts. After that I moved to Birm­ing­ham to work at the Miche­lin starred Peels restau­rant at Hamp­ton Manor where I con­tin­ued to refine my skills and work towards my goal of run­ning my own restaurant.”

For­mer stu­dent Lee Simp­son brought his veg­an-inspired menu to the Adams Restau­rant. Lee is a chef at the Cart­wheel Roast­ery, but also works hard run­ning Viri­di, his own pop-up restaurant.

He said: I embraced the fan­tas­tic oppor­tu­ni­ty to take Viri­di out of its reg­u­lar set­ting into a much larg­er envi­ron­ment, an envi­ron­ment where I orig­i­nal­ly start­ed my hos­pi­tal­i­ty train­ing near­ly 15 years ago and found my pas­sion for food. 

It was a fan­tas­tic evening where we were able to show­case how amaz­ing plant-based food can be when you let veg­eta­bles take cen­tre stage on the plate. 

I’d like to thank not only every­one who came and enjoyed the evening, but also the group of enthu­si­as­tic young stu­dents, both front and back of house, who sup­port­ed the event.” 

The Adams Restau­rant has some fan­tas­tic themed evenings com­ing up this month, includ­ing a pro­fes­sion­al takeover by Delilah Fine Foods. Find out what’s com­ing up and how to book.

Published on:
  • 13th June 2019 (12:13 PM)
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