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Exclusive Chef’s Academy meets Hell’s Kitchen

November 14, 2018

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Havant & South Downs College saw budding chefs go head-to-head in the ‘Exclusive Chef’s Academy meets Hell’s Kitchen’ competition for the fifth consecutive year.

The annual competition tests the Exclusive Hotels and Venues’ new recruits, who have been selected from various FE Colleges around the South of England.

The Exclusive Chef’s Academy gives promising chefs the opportunity to refine their craft on a two-year programme. They are placed within various establishments, from Penny Hill Park, South Lodge, The Manor House and Lainston House Hotel, where they start as a commis chef.

Over a period of two years, the students continue their training with aim of being promoted to chef de partie. The programme proved to be a success for former HSDC students Daniel Russell and Ollie Joell who were promoted to chef de partie after joining the academy in 2016.

On Wednesday 7 November, the team of twelve were divided into two and cook six courses each to impress their guests.

Executive Chef of Exclusive Chef’s Academy, Andy Mackenzie, said: “The Chef’s Academy is all about progression, development, learning and understanding where our food has come from and having great passion in delivering great food.

“It’s not only great food for themselves but great food for the guests. We are four months into the programme and we have covered meat, fish, mushrooms and cheese. Today it’s a case of giving some ingredients back to them and seeing what they can do with it.

“We have split the team of twelve academy chefs into two, the reds and blues, and what they’re doing is cooking for their College lecturers as well as some of the producers that we have seen along the journey so far.

“It’s a bit of fun as well as saying a big thank you to all of the Colleges, producers and head chefs that we work with.”

Andy continued to speak about the important lesson behind the competition.

He added: “It’s about giving them the understanding of what the pressures are and the importance of cooking great food for great people.

“If they learn that from the offset then hopefully they will remember the pressures and responsibilities they have, and then deliver that in a professional way in the kitchens that they work in.”

Each guest picked their favourite course between the red and the blues, and after the marks were counted the blues were crowned winners of the competition.

To find out more about Catering and Hospitality courses, click here.