UCB wins over Hong Kong students with fish and chips
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Chef lecturer Lewis Walker gave a master-class in the art of cooking a very traditional British dish, when he travelled to Hong Kong to meet students at the city’s International Culinary Institute (VTC).
Lewis was joined by UCB alumni Gabriel Choy, and together they created a sophisticated twist on fish and chips.
Gabriel gained experience at some of the country’s leading restaurants after studying at UCB, including the renowned Le Manoir aux Quat’Saisons in Oxfordshire, run by Raymond Blanc.
Around 60 students attended the demonstration and were eager to hear more about Gabriel’s time at the University, the Culinary Arts Management BA (Hons) course, and the top-up programme, which he studied. The skills learnt on these courses open up careers at 5-star hotels, high-profile restaurants and within new food development.
The international visit was arranged by Dr Sarah Chiu, UCB’s Director of International Admissions. She said: “Gabriel’s success story has inspired countless numbers of students. Many approached me after the presentation to find out more about UCB and how they could apply. The students were eager to learn, and were fascinated by Lewis’s demonstration.”