WSC Culinary Arts Academy Students ‘putting on the glitz’

Adopt a School Trust – Westley Middle School
June 7, 2017
Hand cut Steak Tartar, cocktail sauce
July 7, 2017

Chef Pascal Canevet shares his flair with WSC students

Award winning fine dining restaurant, Maison Bleue, chef patron Pascal Canevet and his team of West Suffolk College’s Culinary Arts Academy students hosted an exclusive Champagne Reception & Celebration Dinner as part of the Adopt a School Trust (supported by the French Embassy and The Royal Academy of Culinary Arts) on Monday 15th May 2017.

Chef patron Pascal Canevet worked with the students in Edmunds kitchens at West Suffolk College to create an exceptional celebration dinner,  sharing his passion for locally sourced, seasonal good food and teaching them how to create modern French dishes, which they  served to over 60  guests in the restaurant.

The standard was so high, and every dish had Chef Pascal’s hallmark. I was truly amazed at how well the students worked and the level they achieved

Pascal is joining forces with the student team as part of the ‘Adopt A School Trust’ which is run in partnership with the French Embassy. He is one of the top chefs selected to visit places of learning in the South east of England and is passionate about inspiring future generations.

The evening started with a fizz and canapé reception followed by three courses and petit four to finish. The French menu was inspired by traditional haute cuisine with local seasonal produce.

 “I am delighted to be working with young enthusiastic students, teaching them a balance of flavours and fusion and showcasing French modern cuisine at Edmunds. It’s exciting to help future generations to embrace the well-loved classics and to innovate new dishes.” Chef patron Pascal Canevet

We had a wonderful evening and I was most inspired by the work Pascal is doing Sarah Howard Adopt a School Trust

Students worked from day one with Chef Pascal Canevet, planning and tasting dishes for the Celebration Dinner. Each dish was carefully chosen, with Chef Pascal Canevet talking through the process and the importance of using local, fresh produce.

The young Culinary Arts Academy students were a pleasure to work with, we divided tasks and ran the event as I would in my own kitchen. Preparing before the event and understanding the importance of presentation, hospitality and front of house – Chef patron Pascal Canevet

The Celebration Dinner Menu was paired with fine wines supplied by Royal Warrant holders Corney & Barrow wine merchants with guest speaker James Long, Director.

On the menu – guests enjoyed Saumon Fume: Home cooked salmon, beetroot, puff pastry, watercress, horseradish paired with Corney & Barrow White Burgundy, Macon-Chaintre, 2015.

We awarded each student with a personally signed certificate to record their achievement and Penelope White awarded us with three fun gold medals!

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