Life at UCB through the eyes of our student bloggers

Work placement

Work placement

Hi everyone!

As some of you may know, I am currently in my work placement year of my Culinary Arts Management degree. I’m almost 10 months into my placement – some times were crazy busy and flew right by, a lot of challenges, new experiences and so much knowledge gained, and still so much more on its way.

Hopefully any of you that are going into work placements after this year at uni are already thinking about where you want to go or what you want to get out of your placement year. Take advantage of it as it is a great chance to get experience and even do it in a country you have never been to before. This will contribute highly to your growth. Consider everything, it is an important decision which will bring you many memories and experiences, and the time will just fly as long as you always focus on your goals and never let yourself lose motivation.

Placement fairs are important to consider your options even if you have your mind set on a specific placement already. It’s something fantastic UCB does to help us get to where we need in our degrees and give us more options. Maybe you will encounter a placement that you find has benefits that you hadn’t thought about.

For me, I saw great potential in my placement, seeing more of the UK as well as getting to learn countless recipes from anywhere in the world. At Caviar & Chips, we tailor our menus to anything our clients may desire so no week is the same for us. Every day I get to learn something new and gain great insight from the kitchen to how the business is run.

This weekend we went to Cheltenham to cater for a wedding in a venue I had never been to before, Cheltenham College. It was a stunning venue and we served some delicious courses for this day.

We sent off a soup course before the starters: Bouillabaisse – Home made fish bouillabaisse finished with fennel and saffron, with cod, prawns and mussels, served with artisan bread rolls & salted butter.

For starters – Roast Breast of Partridge, celeriac puree, pearl barley and charred leeks.

For mains – Duo of Roast loin of venison, with venison shoulder croquette, served with fondant potatoes, roast parsnips, seasonal greens, finished with a blackberry jus.

For pre-dessert – The Colonel – Lemon & Vodka Granita.

And finally for dessert served as a duo – Chocolate Delice served with orange jelly, vanilla cream and orange crisp, Sliced Poached Pear Served with Crushed Amaretti Biscuit, Rosemary Sugar Syrup & Clotted Cream.

Thanks for reading about my experiences, I hope it may give you more insight towards work placements.

CG

 

 



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