University's trainee chefs get a chance to cook Down Under

October 2014

A chef who trained at UCB is offering two lucky students once-in-a-lifetime training experiences at his restaurant on the other side of the world.

Joe Horton now runs the The Styx restaurant on a quay in Nelson, New Zealand and specialises in seafood for his Fisherman’s Hook menu.

Joe made the generous invite for the paid kitchen “stages”, similar to internships, to two graduating VRQ Level 3 students during a visit to UCB – where he renewed acquaintances with former classmate Brad Carter, himself an award-winning chef.

Joe and Brad, whose Moseley restaurant was recently named the Readers’ Restaurant of the Year by The Good Food Guide, became close friends when they trained together at UCB and subsequently did a summer season in Menorca after graduating in 2001.

The two chefs were reunited with chef lecturer Richard Brocklesby, who was influential in their career paths. Richard (centre) is pictured meeting Joe (left) and Brad during a whistle-stop tour of UCB’s modern facilities.

The two students who accept Joe’s offer of working on South Island will be assured of an international cooking experience – the kitchen brigade at The Styx features chefs from New Zealand, Australia, Chile, the Philippines and the UK.

  • Brad will return to UCB as one of the College of Food’s special guests for an activity/employability programme in the week beginning Monday, October 27.
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