Students receive just desserts for chocolate treats

HNC Professional Patisserie students from City of Glasgow College have been presented with Master Chefs of Great Britain commemorative certificates and aprons.

Holly Hamilton, Naomi Simpson, John Campbell and Leona Westwater received their awards from George McIvor, President of Master Chefs of Great Britain, for helping to prepare the menu for their 35th Annual Lunch.

This prestigious occasion took place at Gleneagles Hotel and its high profile guest list included the great and the good of the culinary industry, including Gleneagles’ very own Michelin starred chef, Andrew Fairlie.

Senior chef lecturer at City of Glasgow College, Kenneth Hett, was there to offer guidance to the students, and said:

“The Master Chefs of Great Britain support young chefs in their careers and their annual lunch not only celebrates the best in the industry but is a fantastic learning opportunity and our students jumped at the chance to experience working in an environment such as Gleneagles.”

Student, Naomi Simpson, said:

“It was good to get the chance to experience what was quite a high pressure situation. Our kitchens at City of Glasgow College are every bit as good, if not better, as those at Gleneagles which was to our advantage as we weren’t over-awed by our surroundings.”

The students prepared 200 boxes of chocolates for the guests. Leona Westwater added:

“It was great fun. Hard work but very rewarding and a real sense of satisfaction from seeing the guests faces when they received the chocolates. I really enjoyed working on those; they would make great Christmas stocking fillers.”

During the lunch, senior chef lecturer at City of Glasgow College, Gary Maclean, who is MasterChef: The Professionals 2016 champion and Scotland’s newly appointed National Chef, was presented with a Fellowship award in recognition of his services to the association, the industry and education. He said:

“I was delighted and honoured to receive this award. I have said many times over this last year that I am extremely lucky to be doing a job I love, passing on my knowledge and skills to the chefs of the future. It is great for our students to take part in events such as this where they can make valuable industry contacts and get an insight into real working life.”