A 16 strong group of Level 2 and Level 3 Chef students have enjoyed their work experience opportunity at Haydock Park Racecourse.
Thrown into the deep end at the racecourse’s biggest event of the year they had to cater for a crowd of between 15,000 – 18,000 spectators.
Working alongside four staff members from the College catering department, they experienced working in different areas producing a range of platters, carvery items, afternoon teas and a three course meal.
David Eubank, a former Albany Academy pupil said: “I really enjoyed the opportunity to work on a large scale event. It improved my skills in multitasking in working in such a fast paced environment.”
The opportunity arose after former student, and now Sous Chef, Alex Roby got in touch to see if our current crop of culinary enthusiasts could help out on what is traditionally one of their busiest days of the year.
Alex, who completed his Level 3 Professional Cookery course at the College had himself impressed on work experience at Haydock a few years ago and was offered a job after impressing.
The learners, who were each paid for their services, contributed to creating a three course meal which included a vegetable soup with red wine vinegar dressing and crème fraiche for starter. A main course of parsnip puree, potato cake, chicken breast with buttered greens and a garnish of baby leek and shallots.
During prep day one student made around 850 treacle tarts, which became the dessert accompanied with vanilla mascarpone, meringue and berries.
Lecturer, Tara Johnson added: “This was a fantastic opportunity for both students and staff to get involved in a high end profiled event.
“Our students did the College proud and the staff at the racecourse commented on how professional and productive they were.”
People Operations Manager at The Jockey Club, Elizabeth Weston was equally impressed with how well they all did.
“The students were a fantastic group, we thoroughly enjoyed working with them here at Haydock Park Racecourse and are looking forward to working with them again in the near future.”
The two day experience also provided a good opportunity for the catering staff to enhance their professional knowledge to keep them up to date with their skills and what is new in the industry.
There will be further opportunities for the students as a result of their impressive placement having been told they will be added to the bank of staff when availability for work arrives.