Aspiring catering professionals from Merton College were treated to a fish masterclass from critically acclaimed chef and the College's chef ambassador, Bruno Loubet.
Loubet visited our Hospitality and Catering Academy at Merton College to demonstrate filleting techniques and uses for fish, as well as cooking a delicious meal for catering students to taste test.
The French chef is chef patron of Bistrot Bruno in Clerkenwell and Grain Store in Kings Cross, which opened to rave reviews last summer. He's worked closely with the College since the £5.7m Academy's inception, advising on the curriculum, menus and the fit out of the three high-spec training kitchens to make sure the future generation of catering professionals are equipped with the skills needed by industry.
Ross Anderson, catering lecturer at the College said: "Contact with professionals like Bruno really helps to connect our students with what's going on in the industry and prepares them for when they go out on work placements. To be at the top of their game they need to learn from the best, and Bruno's obvious passion and knowledge motivates them to work hard because they can see first-hand what they can achieve."
A Putney resident, Bruno regularly dines at the college's commercial restaurant, Taste, to give feedback on the students' work. But the tables were turned at the end of the session when they had the chance to try his dish of brill, a flatfish he cooked with winter vegetables picked from his own garden to demonstrate the importance of sourcing food locally.
17-year-old Professional Cookery student Debbie Richard said: "Bruno's had such a successful career it's great that he's able to pass his knowledge on to young people like me who are just starting out in the industry. I've learnt some really valuable skills today that I can't wait to try out."
The Hospitality and Catering Academy opened in September 2013 and offers courses for all ages, from beginner to university-level.