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Students from four local primary schools gained hands-on experience in the hospitality industry this week as part of an initiative organised by a local food charity to inspire the next generation of chefs.
Year 6 students from Mont Nicole, Samares, Janvrin, and St Luke's schools recently took part in a hospitality experience organised by Caring Cooks at hotels across the island.
The initiative – designed for primary school students as part of the charity's six-year 'Let's Get Cooking Programme' – allowed pupils to prepare and serve afternoon tea to guests, including setting up tables and welcoming visitors.
Working closely with Food and Beverage Managers and Head Chefs, the charity said that students received tailored experiences at the Savoy, St Brelade's Bay, Merton, and Radisson hotels.
This included tours, staff meetings, and insights into career opportunities in the hospitality sector.
Yvonne Corbin, CEO of Caring Cooks, said: "This is an exceptional opportunity for our Year 6 children to not only gain valuable insights into the hospitality industry but also to explore the diverse educational and career paths available within the sector, including further education opportunities in catering.
"This experience would foster the development of future professionals and create a seamless pathway for them from school to further education.
"It's truly remarkable how many of our children, after completing our programme, aspire to become chefs when they 'grow up'!"
Ms Corbin then went on to share five key lessons around nutrition that she hoped students will take away from the experience.
1. Professional kitchen skills: Hands-on experience with food preparation, from crafting scones to creating sandwiches, enhances culinary techniques and confidence in a professional kitchen setting.
2. Food presentation: Learning the art of food presentation, including setting up tables and serving dishes, highlights the importance of aesthetics in dining.
3. Teamwork and collaboration: Working closely with hotel staff, including Food & Beverage Managers and Head Chefs, teaches the value of teamwork and effective communication.
4. Customer service: Serving guests and parents during events fosters skills in hospitality, emphasising customer service and creating a welcoming environment.
5. Career insights: Exposure to various roles within the hospitality industry provides insight into potential career paths, inspiring students to consider future opportunities in this field.
Photos below show Mont Nicolle pupils at St Brelade's Bay Hotel on Monday mixing and shaping scones, preparing sandwiches, and working alongside Caitlyn Lambson from Caring Cooks. (Rob Currie)
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