Swindon College cookery students were treated to a demonstration of how to make a classic seafood dish by one of Rick Stein’s sous chefs, whilst hearing about career opportunities in Wiltshire.
The students were encouraged to ask as many questions as they wanted to both Liam Richardson, Sous Chef at Rick Stein Winchester, and the recruitment team from The Rick Stein Group, as Singapore Chilli Crab was prepared from start to finish in the student kitchen.
Jobs are currently being advertised for the new team at Rick Stein Marlborough, and it’s fitting that the Sous Chef at that actual eatery will be a former Swindon College student-Simon Barsby.
Curriculum Area Manager for Hospitality, Sian Vockins, said “This is a great opportunity to work with such a well-known, high profile chef and Swindon College is keen to build on these links going forward in terms of work experience and career opportunities for students.”
18 year old Joshua Headland, is doing his Professional Cookery Level 2 course at the college. He said “Today has been a good experience, watching how everything is done in a Rick Stein restaurant. It’s quite cool to know that as a company they have vacancies available to people like us.”
Rosie Davis, aged 33, who is an apprentice on the Level 2 Professional Cookery course, said “The chef was fantastic to watch, he explained everything well. I am going to talk to these people about future opportunities at the new Marlborough restaurant. It’s nice to see seafood being made in our kitchen at the college.”
For more information on courses across all vocational areas or to apply now for September call (01793) 491591 or visit www.swindon.ac.uk
For more information on Rick Stein careers visit www.rickstein.com/careers