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Essential Cuisine teamed up with Harvest Fine Foods, a Southampton based wholesaler to host a kitchen takeover, in aim to raise money for Eastleigh College Culinary students, to allow them to partake in culinary competitions.

Robin Dudley, Business Development Chef and Gary Kilminster, Business Development Manager from Essential Cuisine worked alongside Phil Clark, Development Chef for Harvest Fine Foods and level 2 & 3 students to create a menu from local produce, kindly donated by suppliers. The students also formed the front of house who practised their customer and service skills.

The evening proved to be a great success, with the 5 course banquet style menu being well received by 50 diners, raising over £2000 to support the students in the coming academic year. 
 
After service, we caught up with Greg Cheeseman, Lecturer in Hospitality and Catering at Eastleigh College to get his thoughts on the Kitchen Takeover.  
 
How important is it that industry supports catering colleges?

Massive!!! We want our students to slot into the bigger industry and be proud to have come from Eastleigh College. Having industry work alongside will only ever benefit the wide shortage of industry professionals an amazing sector. 
 
How did you find the engagement between the guest chefs Phil, Robin and Gary and the students?

It was great to watch students engage, showing skills they had learned shine through but also seeing them work alongside the guest chefs in a respectful and professional manner. 
 
How will the money raised be used?

The money will be used to enter competitions, practice with ingredients, trips and educational visits. 
 
What benefits do the students get from the guest chef nights?

They get to work with a broad selection of industry professionals, showing what we do at college will benefit them long term when they leave us in the future. In some cases it can be a working interview with some chefs. It really is a great experience for both student and chef. 
 
What benefits do your customers get from the guest chef nights?

Customers get to experience ever changing menu offering at East Avenue Restaurant, lots want to come and support and see the development for themselves. Some cases its having the guest chef come in and sample amazing foods in a local setting. 
 
Eastleigh College has been supported by EC for a number of years now. What do you think makes it a great partnership?

Robin and Gary are always at the end of a phone, eager to support the next generation. They support us as lecturers by offering demos in "what's out there in industry" and understand the constraints colleges are under. They show passion for the industry to the students and are always willing to support them. It’s always a privilege to have them at Eastleigh College inspiring the next generation of chefs!

Would your school or college benefit from a kitchen takeover? Email advice@essentialcuisine.com to send an enquiry to our team.