North Kent College Level 2 and 3 Hospitality and Catering students were lucky enough to spend a week gaining work experience at The Dorchester, Grill Restaurant and Rowhill Grange Hotel.
The Dorchester is a five-star luxury hotel on Park Lane and Deanery Street in London and the Grill Restaurant is an upscale grill fare with British produce in an elegant dining room decked in leather and marble. The Rowhill Grange is a 4-star hotel and spa containing 2AA rosette awarded ‘RG’s’ Restaurant, Grill and Terrace.
Erin Lambie, Kristen Ramsden and Lauren Iveson all took part in the 5-day work experience to gain the skills and knowledge required to work within the high-end catering establishments. They gained experience in the hospitality sector and were shown different sides of hospitality to what they were used to.
Erin and Kristen worked in the Dorchester where they would commute into London and once there produce dishes to a high-end spec, cater for large numbers of people, work with new ingredients, work in different section to gain varied experience and build their confidence and communication skills by meeting new people.
Tom Booton Executive Chef of the Dorchester gave great thanks to the students and has asked to keep in touch with the students for the future.
Lauren Iveson who completed work experience at the Rowhill Grange learnt new skills and got to experience travelling to a new area, working with a new team, running her own section on day two and catering to a higher level clientele.
Andres Garcias Head Chef has offed Lauren shift work at present and full-time employment once she finishes college.
Erin Lambie Professional Cookery Level 3 student said, “This was a fantastic experience which gave me an insight into fine dining and inspired me to review my career path”.
Lauren Iveson VRQ Level 2 Diploma student said, “It was an amazing opportunity to be able to learn new and useful skills from a fine dining establishment”.
Keith Campbell Catering & Hospitality Lecturer said, “It is great to see establishments are investing time to support new and upcoming chefs in the hospitality environment. I can see a difference it has made in the students since they have returned to college. I’m so proud of what the students have achieved by carrying out this work experience”.
