Franco-Scottish Society Lunch at SRUC Elmwood
Our intrepid Hospitality team cooked up a storm on Thursday 23rd February as they hosted their annual thank you meal for the Franco-Scottish Society at the Themes Training Restaurant at SRUC Elmwood Campus.
The team put on an incredible 3-course French themed lunch for the 25 guests, which was a welcome treat on the cold and rainy Thursday afternoon. Guests were able to choose from an amazing selection of dishes, including French Onion Soup, Beef Bourguignon and a selection of desserts including lemon pousset and chocolate mousse in a brandy snap basket.
(Author’s note: it was sublime)
Scotland and France can trace a long partnership back into the times of William Wallace. SRUC Elmwood and The Franco-Scottish Society have a deep but slightly less lengthy relationship. Cupar is twinned with Sainte-Menehould in the Champagne region of France, and every year, the twinning committee of the society arranges for school students and SRUC Elmwood students to visit France and gain valuable experience working in a variety of French kitchens. Of course, French students also get the opportunity to visit Scotland.
Our previous Hospitality students have had great opportunities whilst on visits to the region, working in boulangeries, choclateries, patisseries and various other French locations to really broaden their cookery skills. This is all thanks to a generous grant provided by the society.
Straight from the kitchen
Year after year we accomodate for the Franco Scottish Society, which is something we really enjoy catering for. As a class we come together and communicate very well to make these events possible. This event is one of our most important events as we work with the Franco Society very closely and have connections with students over in France. On Thursday our event ran very well, in the kitchen everyone worked to make sure all prep was completed to the best standard possible, which gave us the outcome of some spectacular looking food. The standard of service was also listed as second to none. Getting to run the pass was the highlight for me as it gave me the chance to communicate with the kitchen and front of house team together, and also let me view the great food being served on the day.
Craig Trewern, HND Professional Cookery Student, added:
My SRUC Elmwood story started 18 months ago. Previously, I worked in retail for fourteen years. I was made redundant and took the plunge into chef life. I applied to the HNC Professional Cookery course in 2015. From there, with the help of my lecturers, I have gone from a novice home cook to competition winner.
The volume of opportunities I have been given in the short time I have been at SRUC Elmwood is staggering. As a team we have done events such as Scottish Parliament, SRUC dinner at Norton House Hotel and various in-house dinners. We have been to Chefs Conference Scotland 2015 and 2016. I have had the pleasure of working with a Michelin starred chef and a lot of the top chefs in this area. The college has strong links with all the leading chefs in fife and this allows us further prospects in our studies as well as contacts for the future. My lecturers have worked their magic in turning me into a three time competition winner during my studies. They ensure that, if it is right for you, they will coach you and involve you in as many competitions as you can handle.
Through this short time I have had, soaking in all I can knowledge wise for starting this new career path, I have become part of a family too. The lecturers and like-minded students have such passion for this industry. We push each other to be the best we can and ultimately support each other in all that we do.
John Vaughan, of the Franco-Scottish Society, added that he greatly enjoys coming every year to the meal at the training restaurant and is always struck by the enthusiasm, commitment and professionalism of the students who prepare and serve the meal, as well as the atmosphere and the enjoyability of the experience.
As always, we are exceptionally grateful to the society for their continued support for our students and look forward to many more years of exchanges with Sainte Menehould.