With college restaurants falling victim to the guillotine of government cuts and businesses struggling to find the next generation of staff, Vincent Wood and Katherine Price take a look at hospitality education and ask operators, colleges and students how they are working together to keep the system alive
In City of Oxford College, a group of students are watching Heston Blumenthal cook a burger. The chef turned lecturer for the day arrived at the Activate Learning campus to launch a new course in conjunction with three-Michelin-starred the Fat Duck in Bray, Berkshire – the latest in a string of chef-college partnerships.
Continue reading
You need to be a premium member to view this. Subscribe from just 99p per week.
Source link
Get more recipes like this
Subscribe to our mailing list and get delicous recipes and updates to your email inbox.