Top Chef Teaches Students

Richie Bocarro, Head Pastry Chef from The Abode Hotel was the final special guest chef, in a series of new fine dining evenings at Canterbury College’s Beretun Restaurant on 25^th of June 2008.

Customers were delighted by the magnificent nine course gourmet meal that was on offer for the night. Mouth watering ‘Mackerel with Baby Beetroot’, ‘Quail & Wild Mushrooms’, ‘Romney Marsh Lamb’ and ‘Brulee with Kent Strawberries’ are just a taster of what diners experienced for the final extravaganza.

All the dishes were prepared and served by the College’s Catering and Hospitality students who worked hard to achieve high levels on their final assessments for the year, under the watchful eye and guidance of local born chef Richie.

Richie offered his services to the College as part of his commitment to the training of young chefs for the future. As a former Canterbury College catering student himself he is very aware of the necessity for students to obtain broad training and experience in order to offer the best services to any future employer.

Richie admits he had no real career direction before joining Canterbury College, but decided to give catering a go, rather than do nothing. By the end of his first year Richie had discovered a whole new passion for his subject, which led him to progress on through the levels. Richie says “I wouldn’t be where I am today, if it wasn’t for Canterbury College. Now I am pleased to have the opportunity to give something back”.

Since leaving college 10 years ago, Richie has worked in a variety of establishments in the South East of England. The restaurants have all held Michelin Stars, Red Stars and Rosettes, which has brought him into contact with many top rated chefs from the Hospitality industry. He is now very keen to share some of his experience with the students at Canterbury College.

Whilst a student at the college, Richie took advantage of Canterbury Colleges offer of a foreign work placement in Normandy, France, and worked at La Maree, a ‘fish’ restaurant in Fecamp. Gaining experience with French cuisine is familiar territory for students at Canterbury College. For the last 15 years Catering and Hospitality students have had the opportunity, at level 2 and above, to gain work experience at ‘Fecamp’. The experience involves student’s spending three months working in France at a live restaurant, with accommodation and food included, whilst earning money for the pleasure.

Jackie Stone, Chef Lecturer from Canterbury College, who has been working closely with Richie to organise this event, is looking forward to involvement saying “Ultimately the whole experience will lead to greater enrichment for the students, and enhance their learning by participating in a situation that is akin to a real working environment”.

The restaurant opened at 6pm on 25^th June 2008 for the special event. Tickets were a snip at just £12.50 for the nine course meal.

To experience The Beretun restaurant for yourself please call 01227 811111.