Student chefs have the recipe for success

Lynn Russell, from Auchinloch, joined fellow professional cookery students Christopher Rankin and Stacie Walker in helping out at the Hospitality Industry Trust Scotland’s sell-out ‘Emerging Talent’ conference, held in Glasgow’s four-star Grand Central Hotel.

The heat was on for the trio from New College Lanarkshire’s Cumbernauld Campus who, along with chef lecturer Paul Clark, provided several sweet and savoury dishes for the lunchtime buffet served to over 300 delegates.

The City and Guilds Level 1 and 2 trainees helped prepare a tempting array of treats at the prestigious annual gathering of top hospitality industry names, including Royal Chef and Assistant Master of Catering at Buckingham Palace, Mark Flanagan, industry representatives and hospitality and catering students.

On the menu were scotch eggs with chorizo, sausage rolls, chocolate brownies, frangipane tarts and orange and poppy seed muffins – all of which went down a treat with the conference attendees.

Lecturer Paul Clark, who has a part-time role at the Grand Central, said: “We regularly take a small number of students to events like this because it’s good to give them an insight into how a very busy, high quality kitchen works.”

He added: “The dishes they produced were very good.

“The chefs at Grand Central were pleased with the quality of food and their hard work – and the delegates at the conference got tucked into the food too.”