Jason and Andrew showing the students how to make a risotto.
Our Level 2 and 3 Catering students received a Risotto demonstration from Jason Morrison, Managing Director at Risso Gallo and Andrew Rogerson, National Account Executive from Essential Cuisine.
Risotto was on the menu as students produced two delicious courses: wild mushroom risotto with brown rice salad and traditional rice pudding for desert.
Level 3 NVQ Hospitality and Catering student Liam Corbett said: “I liked all the different food items that could be implemented in to a risotto from the mushrooms, onions and peppers.
“I enjoyed learning about all the key facts of a risotto and the fundamentals of the dish that people might not know about.”
Level 2 NVQ Hospitality and Catering student Jake Anton said: “The experience was great, Jason and Andrew talked about were the rice comes from and how you get the different kinds of rice, it was amazing to cook along side them and over all it was a great experience.”
The two suppliers worked alongside the students giving invaluable supplier knowledge on how the products should be cooked and treated.
Jason said: “We visit colleges to raise awareness of our products and to promote our Young Risotto Chef of the Year competition.
“The students at Barnsley College have produced some wonderful dishes today and we hope they enter the competition.”
Apply for a Catering and Hospitality course at: www.barnsley.ac.uk/catering or to find out more, contact our friendly Information Team by calling 01226 216 123 or emailing: info@barnsley.ac.uk
Last updated: 1st March 2024
Originally posted on: 28th February 2024