Students cook alongside top chefs at gala dinner

Trainee chefs at Cambridge Regional College cooked alongside some of the best chefs in the country at a gala dinner in Cambridge where diners paid £200 a head.

The students helped prepare and cook a fabulous five-course menu for 205 guests from the world of catering – college and conference chefs and catering managers from colleges across the university.

Five students took part in the work experience opportunity of a lifetime when they joined their tutor to cook with award-winning chefs from the GB Culinary team, celebrity chef Rob Kennedy and Nathan Aldous, head chef at Emmanuel College.

On the menu was confit of salmon with apple and radish and slow cooked lamb loin. CRC lecturer Graham Taylor said it had been an amazing experience for the trainee chefs.

“All five of the students are talented chefs and were inspired by the opportunity to work alongside three of the best chefs in the country. They were highly professional and a credit to the college – even though it was a big challenge to cook for so many guests who were catering professionals,” he said.

“They worked alongside chefs who have represented the UK in the international Culinary Olympics and received some great feedback. It was definitely the work experience opportunity of a lifetime for them all.”

Multi-award winning chef Rob Kennedy, who has cooked regularly for the Royal Family and world leaders, said he had been impressed with the students’ great service and good work.

The event was organised by leading chef Lee Corke, Catering Manager at Clare College.

For more information, please contact Lynn O’Shea, Cambridge Regional College Press Officer, on 01223 418773 or email

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