Chefs shape up for graduation banquet night

Students Lewis Kuciers, Michaela Atherton, Lucy Brettle and Lathaniel Marshall are busy planning their graduation evening which will mark the end of their studies.

They are preparing a seven-course spectacular for 60 diners including friends and family at the sell-out event next Friday evening (22nd May) at the college’s fine-dining restaurant, Refined.

Lucy, from Farnsfield, said: “We’ve been responsible for planning the theme, choosing the décor and making sure every single aspect of service is covered. It will really show how far we’ve come.”

The foursome already boast much professional experience, having worked evening shifts in Refined as part of their courses, which are specially-designed to prepare students for employment.

They have also combined their studies with part-time jobs, with Michaela working in the kitchens of the Carnarvon Country Pub and Restaurant, Teversal, and Lewis doing the same at the Black Bull Bar and Bistro, Blidworth.

Meanwhile, Lucy performs a front-of-house role at the Copper Beech pub, Bilsthorpe, while Lathaniel works as a supervisor at a cyber café in Ollerton.

Lewis, 18, and Michaela, 22, who have studied the NVQ Level 3 Diploma in Professional Cookery, have created a mouth-watering menu consisting of a gazpacho jelly palate-cleanser, an asparagus, poached egg and parmesan amuse-bouche, and choice of three starters including braised pig cheek.