TWO “superstar” former Hospitality and Catering students returned to Warrington & Vale Royal College’s award-winning restaurant, Buckley’s, to cook a delicious five-course meal for a packed room of diners.
Talented young chefs Russell Wood and Jack Vance won multiple awards during their time at college and were part of the silver-medal winning team at the 2017 Welsh International Culinary Championships.
Upon completing his college course, Russell secured a position as commis chef at one of Manchester’s top restaurants, Manchester House, under the guidance of celebrity chef Aiden Byrne and has just recently secured a new position at two-Michelin-starred restaurant Moor Hall in Ormskirk. Jack is currently employed at Aiden Byrne’s The Church Green in Lymm as a chef de partie, and is very soon to be promoted to junior sous chef.
The pair worked for two to three months creating the seasonal menu, teaming up with current students to produce the food on the night.
Curriculum Manager for the Service Industries, Andrew MacLeod said: “Each course displayed an array of techniques, textures and ingredients, cleverly delivered by a team passionate about what they were doing. The pair are real credits to the college and their tutors and have fantastic careers ahead of them.”
Speaking on the evening, Jack said: “It’s an opportunity to give back to the college and show how grateful we are to the tutors for the time they invested in us. It’s great to see the department’s standards are still extremely high, and it’s evidenced in the work we’ve seen from the current students who’ve been helping us tonight.”
Offering industry advice for aspiring chefs, Russell commented: “Whilst it’s important to block negativity, accepting criticism is crucial for your development as a chef. The key is to keep your head down, remain focused and work as hard as you can.”
To make a reservation at Buckley’s Restaurant or for more information, call 01925 494378 or email email@example.com.