College of Food students learn from the best during Activity Week
High profile guest speakers, ranging from Michelin starred chefs to award-winning street food sellers, helped to make Activity Week at UCB one of the most diverse and entertaining yet.
Activity Week takes place during half term and reflects the specialist, highly vocational nature of the subjects UCB offers.
As part of the week-long activities, top chefs from Japan gave Level 3 Professional Cookery students a masterclass in traditional culinary techniques.
The session was led by veteran chef Ryozo Shigematsu, aged 69, who was supported by three fellow chefs from Kobe, all of them dedicated to promoting Washoku, the "traditional dietary cultures of the Japanese."
Students were also privileged to meet Robert Ortiz, Head Chef at Michelin starred Lima of London and Jaime Cárdenas, from the Peruvian Embassy.
And it was great to welcome back three UCB alumni who gave an insight into their life working in the industry. John Barber is now Executive Sous Chef at Bar Boulud in London, Matt Nicholls works at Cheal’s of Henley and Lee Desanges runs the award-winning Baked in Brick street food business.
John Penn, Assistant Dean of the College of Food, said: “For our students to meet and listen to such a variety of esteemed speakers was a wonderful experience. The choice of careers within the catering and hospitality sector is fantastic. Our past students are a shining example of what hard work and enthusiasm can achieve. Thank you to everyone who took part.”