Hospitality students at Forth Valley College’s Stirling Campus have benefitted from an ‘inspirational’ culinary workshop led by Crieff Hydro’s executive head chef, Ryan Whitcut.
Building on the success of a previous educational session, Whitcut instructed the students on making the most of local, high-quality produce, and offered advice on mastering a variety of sauces using innovative techniques.
The demonstration was intended to motivate and equip the next generation of hospitality professionals as they prepare to begin their careers within the industry.
Whitcut, who has led the development and roll out of Crieff Hydro’s new menus following the hotel’s multi-million-pound investment in its food and beverage offering, was also joined by Georgia Robertson, the Hydro’s talent attraction and internal communications manager.
Curriculum manager at Forth Valley College, Paul Cunningham, said: “We’re thrilled to partner once again with Crieff Hydro for this event. It’s a fantastic way for our students to gain real-world experience and insights from industry professionals.”
Forth Valley College chef lecturer Ruari Chatburn added that the visit offered students ‘invaluable inspiration and real-world insight, boosting their confidence and career aspirations’.
Whitcut concluded: “Returning to Forth Valley College allows us to share real-world insight, which can be missing from classroom learning, and help inspire students once again.
“It was a great session, and we hope everyone walked away with boosted confidence and a clear vision of the career paths waiting for them in Scotland’s thriving culinary scene.”
