Star alumni chefs return for a spectacular culinary event with Chichester College students

Successful alumni returned to Chichester College this week to takeover the kitchen and restaurant for a special service.

The six former students designed a sumptuous four-course menu, bringing some of their own recipes to the kitchen and teaching level 3 professional cookery students some important skills. 
 
They are now working as chefs at prestigious venues including Goodwood (Mae Louise Pinnock Quirk, Jake Lingreen and Josh Bolton), Exclusive Collection (Shamem Hanen) and Le Manoir aux Quat Saisons under Raymond Blanc (Charlie Judd). 
 
Tom Woodruff, 20, now works as a demi chef de partie at a very famous three Michelin star restaurant in Bray. He studied level 3 business hospitality and level 2 professional cookery at the college, before working at The Grill by Tom Booton at The Dorchester. 
 
He said: “It’s amazing coming back, seeing all of the students – I was in their shoes and it’s nice to know that what I was given I can give back now. 
 
“I really found my passion for cooking at college and was given so many opportunities, which has helped me get to where I am.” 
 
Shamem added: “We’ve been invited to inspire the current student chefs, show them what they can be and where they can go if they really want it.  
 
“The students have all got a good attitude, asking us lots of questions which is great to see. There’s been a good buzz, which I’ve enjoyed.” 
 
The four-course menu was served and cooked by hospitality and catering students, supported by the team of professional chefs as well as the organiser of the event, chef lecturer Sean Denny. 
 
Bijanu is in her first year of the level 3 professional cookery diploma, having started at college barely two months ago. 
 
She worked with the trio of Goodwood chefs on the dessert – a ginger crème brûlée with rhubarb sorbet and thrived in the busy kitchen. She said: “It’s been great. I’ve learnt a lot, and I think the food that we cooked tasted great. 
 
“It’s been really interesting; the chefs have been really helpful and informative telling us everything. Not just what we’re doing, but the reason why so it’s been good to learn from their expertise.” 
 
The positivity in the kitchen was reflected by guests in the college’s 64 Restaurant, who gave rave reviews. 
 
Anne Roche has been a customer for many years, and said the evening had been a real highlight. She revealed: “The food has been superb, and it’s been just delightful. 
 
“What’s nice for us is that because we have been coming here for so long, we have seen the chefs tonight start at level 1, progress to level 3 and now they are back, working at such prestigious places. It’s just a joy to see.” 
 
Principal Helen Loftus echoed those words, adding: “I think it has been a truly wonderful night. 
 
“In our 60^th year, to see our alumni returning to college and sharing their knowledge with the next generation of chefs has been fantastic. 
 
“They have all gone on to work in some absolutely amazing venues, under some extraordinarily talented chefs. I speak for everyone when I say how proud we are of them. 
 
“I think it is testament to the experience they had hear at Chichester College, with our phenomenal team of chef lecturers, that our alumni want to return to college to give back with so much generosity of spirit. Our thanks to them and to their employers, for giving them the time to spend with us.” 
 
Discover more about studying hospitality and catering at Chichester College by visiting https://www.chichester.ac.uk/study-with-us/subjects/catering-and-hospitality/

Previous slide Next slide