Top chef works with Highlands College students at unique corporate event

Wednesday 16 December 2015

One of Britain’s best-known chefs and restaurateurs passed on his considerable knowledge and skills to students at Highlands College recently.

Michel Roux Jr, who has been a judge on the BBC’s ‘Masterchef: The Professionals’ and is a two Michelin-star chef at Le Gavroche in London, visted the Island as a guest of Standard Bank.

Mr Roux judged a Masterchef-style competition, with corporate clients of the South African bank, which has its offshore headquarters in Jersey, vying to create the tastiest and best presented dish.

The event was held at the Academy of Culinary Arts at Highlands College and students played an integral role in proceedings: not only helping him to demonstrate the dishes to competitors but also cooking and serving a post-competition three-course meal.

The students also met Mr Roux informally before the competition to ask him for any advice, pick up any tips and find out what it takes to become one of the world’s most respected chefs and restaurateurs.

Will Thorp, Chief Executive Officer of Standard Bank Jersey Ltd, said: “We wanted to create a personal and memorable experience for our valued corporate clients as a way of saying ‘thank you’. And who better to create that experience than Michel, whose ability to explain, encourage and nurture talent is only surpassed by his skills in the kitchen.

“But we also wanted the evening to celebrate Standard Bank’s close relationship with Jersey so the Academy’s involvement was essential. I’m sure the students’ experience of working with Michel was as memorable as it was for our clients.”

Eileen Buicke-Kelly, Director of Culinary Arts and Catering Operations at Highlands College, said: “This was a once-in-a-lifetime opportunity, not only to meet the legendary Michel Roux Jr but also to have him dine at the Academy restaurant. We are very grateful to Standard Bank for asking us to host such a wonderful event.

“The experience that students and staff had is hard to express as it was overwhelming and yet so rewarding. Michel was a joy to work with, he inspired the students during his Q&A session, he included them in his demonstration and he gave them valuable praise and direction. After the competition, Michel enjoyed a three-course meal that was cooked and served by the Culinary Arts students. He had nothing but praise and couldn’t think of a single thing to improve upon. That is some endorsement!”