On the 5th June, our Level 1 and 2 Catering & Hospitality students from West Kent College were lucky enough to receive a masterclass in the arts of cooking and service when they catered for guests at the Roux Two Dinner, held at The Chaser Inn, Shipbourne, hosted by the legendary Michelin-starred father and son chefs Albert Roux and Michel Roux Jr. The event celebrated the 15th anniversary of Shipbourne Farmers’ Market, while raising funds for the restoration of St Giles’ Church and charities such as Nourish Community Foodbank and The Royal Agricultural Benevolent Institution (R.A.B.I).
Joining apprentices from Whiting & Hammond, our students arrived early to meet Roux Maitre D’ Silvano Giraldin and Roux Head Chef Bruno Valette who had travelled from London especially for the occasion to run the kitchen and service.
The 170 guests took their seats in a spectacular marquee lit by hundreds of sparkling fairy lights and were treated to a canapés and English sparkling wine reception. This was followed by a 4-course meal created by the Rouxs using the finest Kentish ingredients, all supplied by Shipbourne Farmers’ Market stallholders and local craft suppliers. Under the watchful eye of Bruno Valette, Albert and Michel, our students got to work with a fine array of quality local produce, including Kentish cobnuts, asparagus, guinea fowl, Winterdale cheese and strawberries.
Andrew Barker, Lecturer in Catering, said, “The event was a great opportunity for our students to meet two culinary legends and experience working alongside the best in the industry. It was hugely inspiring for them to chat to both Michel and Albert, who were very welcoming, and Michel commented that the students performed fantastically and were a credit to us. It really raised their spirits when he added that he would be very happy to have them working alongside him.”