Students cook for Michelin starred Russell Brown at Dorset chefs' forum launch
Dorset's only Michelin starred chef, Russell Brown from Dorchester's Sienna Restaurant, was impressed by the work of catering students at the Bournemouth and Poole College during the recent launch of the Dorset branch of the Chefs' Forum.
Russell is heading up the forum, along with fellow chef Matt Budden and the College's Gary Kilminster.
"The launch of the Dorset branch of the Chefs’ Forum is an exciting opportunity for chefs to engage more with colleges, students and suppliers. It is about creating benefits for all concerned," he said.
"Top local chefs such as Brett Sutton from the Eastbury Hotel and Matt Budden from the Highcliff Marriott have already embraced the idea of the Chefs' Forum, along with Dorset suppliers including Blackacre Farm Eggs and Samways fish merchants. It will be great to work with them and Gary Kilminster from Bournemouth & Poole College to strengthen the relationships that already exist between the college, local chefs, students and suppliers."
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The chefs were treated to a three course lunch: Chicken consommé to start, Trio of pork with seasonal vegetables for the main and warm chocolate tart with raspberry jelly and vanilla yoghurt sorbet to finish. NVQ Level 3 day release chef students prepared the starter and the main course while VRQ Level 1chef students made the dessert with their front-of-house peers serving.
Gary Kilminster from Bournemouth and Poole College said: "We as a college are looking to improve our links with Dorset employers in the catering industry and The Chefs' Forum will be a perfect vehicle to do this. We look forward to quarterly events where we can keep in touch with industry and improved communication with professional kitchens on a local level."