Executive chef Joe Lado Devesa, Head Chef Ryland Alan, and Team made a special visit to the kitchens of Cornwall College Camborne last week on behalf of the educational Cultural Diversity programme. Lorna Dunstan, the course manager organised the event. The day consisted of cookery demonstrations, focusing on traditional Spanish foods and exotic recipes. Joe is originally from Galicia- North West Spain – this was reflected in the range of foods on display, including a selection of different tapas dishes such as Pulpo a la Gallega, Chorizo cooked with Spanish shorry + cummin, Pequillo pepper’s, Russian Salad and salted almonds. Joe was especially pleased with the energy of the students and their passion for cooking.
The students were also thrilled to have ex students Jack Adamson, James Barowcliffe and Kylie Clemence there as role models, showing them the heights they can reach through working hard and exploring the different styles of food that various cultures have to offer. Lorna Dunstan, the organiser of the event was extremely pleased with how the day turned out- “I’m so impressed by the positive comments I have received from the students since, they were still talking about it the day after the demonstration! I think it has really inspired them to get more creative, the presentation of the different dishes has definitely given them ideas of their own.”
The students loved the different displays of cuisine, along with the talk Joe had prepared. The room in which it was held was the perfect design for its viewing quality; with its mirrored ceiling all 22 students could see exactly how the food was prepared and presented. The Chefs were available throughout the day to answer any questions the students wished to ask. Joe added-
“I feel the day was a complete success, students were asking questions all the time- they wanted to learn it all! It’s that sort of passion for learning that gets you ahead in this sort of business; our guys are proof of that. I found the day very enjoyable, and by the reaction we got- I think everyone else did too.”
The chefs also mentioned they were glad to be able to visit the students in their own working space this time around, as members of the college came to visit us here at Penventon earlier on this year, so it was a nice gesture to be able to once again get involved and return the favour. A big message that the team were trying to put across, was not just the importance that is the enjoyment of eating the food, but also the enjoyment of making it. The aim was not only to inspire the teenagers, who were ages ranged 16-18, but also to inspire the on- looking staff in the audience, who perhaps could use a little inspiration to be more adventurous when it comes to cooking at home. Needless to say, we are very proud of all our staff here at Penventon, and very proud to everyone who gets involved! Many thanks to all!