Seven West Lothian College students cooked up a storm after preparing more than 900 dishes for guests at this year’s prestigious Royal Ascot.
The students, part of the college’s Professional Cookery course, embarked on a week-long experience where they were spread across various kitchens inside the event’s Pavilion Restaurant, creating numerous dishes.
Royal Ascot is one of the highlights of the horse racing season in the UK and internationally, bringing in thousands of guests.
Joining Paul Kelly, Audrey Buckley and Paul Devonshire – West Lothian College’s Professional Cookery lecturing staff – were students Louise Gibson, Fraser Worrall, Kieron Hogg, Jack Hesketh, Joanna Maj, Tegan Cunningham and Craig Fairbairn.
Paul Kelly said: “My own personal highlight of working at Royal Ascot was working with my students as a chef rather than a lecturer, and running the pass with my brigade of student chefs and seeing them improve with every service.
“The students absolutely smashed it, they did themselves proud. Everyone who was in contact with them throughout the week loved them and commented that they worked really hard.
“They embraced the whole experience and it has been so good for them– when they go back to college after the summer, they’ll be sky high.”
As well as working in the kitchen alongside their lecturers, the students met Head Chef Chris Burrows, and Sous Chefs, David Brookes and Igor Iglev.
“It was great for them to meet Chris, David and Igor,” Paul added. “Especially Igor as he started his career from being at college, so it lets them see where and what they can go into, in their future careers.”
Level 4 Professional Cookery student Craig commented: “It was a really good experience, getting to see all the preparation and being involved in that.
“I got to learn how to cook and seal 900 chicken breasts, which was really interesting.”
Level 6 student Louise, who is currently working at the Balmoral Hotel, added: “Working at the Pavilion has been a unforgettable experience – it’s been good to see so many chefs coming together as a team from so many different places and backgrounds, and seeing how you can integrate with one another, and co-operate, to get an amazing service out.”
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