Culinary students from Warrington Collegiate are well equipped with the recipe for success after completing work placements alongside multi-award winning chef Aiden Byrne.
Hospitality and Catering students Matthew Farrow and Patrycja Chilkiewicz were delighted to secure the placements at well-known gastro pub, the Church Green in Lymm, which they completed before Christmas.
It saw them carry out a range of tasks including food preparation, cooking and ensuring the kitchen was as clean as possible – putting the skills and techniques they have learned at the College to good use.
Matthew said: “Each task ensured that there was always something to do, such as cleaning mussels, packing food and assisting in the cooking of dishes and garnishes. Other tasks made it so that we worked independently such as preparing and cooking the staff dinner.
“Most of the skills and techniques I used there I learned from either College or my own work but I did learn about new pieces of equipment and recipes that I had not yet seen, and I was able to develop several of my skills such as frying, slicing and cleaning.
“I believe that College has done well to prepare me for the industry as I used many of the skills I had learned in college to produce a high standard of food.”
The Church Green is owned and operated by Aiden Byrne, who was the youngest ever chef to gain a Michelin star. He appeared on the latest series of BBC2’s Great British Menu.
Elaine Gundersen, Senior Tutor at Warrington Collegiate for the Services Industries, said: “Ensuring our students get the work experience they need to succeed after College is crucial and we are absolutely delighted to have been able to work closely with Aiden Byrne, whose restaurants have catered for many of our students.
“We are very proud of what our students have accomplished. Both Matthew and Patrycja worked extremely hard during their placements and showed real joy and enthusiasm for their work.”
Matthew added: “My placement has benefited me as it has shown me what it’s like to work in an environment that produces high quality fresh food and works to a high standard.
“It has shown me how busy the environment can be and what needs to be done to prepare for a busy service.
“I enjoyed the atmosphere of the kitchen and I enjoyed watching as I saw how they did things differently such as presentation and service, while comparing them to the ways we work in the College’s kitchen.”