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Chefs on Film – Top Chefs from the Chefs’ Forum at WLC

In January 2020 West London College joined the Chefs’ Forum at a sumptuous launch event at The Dorchester in Central London. The Chefs’ Forum is a specialist group, linking top chefs with catering colleges, showcasing to catering and culinary arts students the amazing work taking place in restaurants and kitchens all around the country.

A major benefit to West London College in joining the Chefs’ Forum is the bi-weekly demonstrations from masters of their profession. The Chefs’ Forum also provides opportunities for work experience, leading some to permanent employment in renowned kitchens and restaurants.

Filmed and edited by our Creative and Media Level 3 work experience students, West London College has created the first series of six master classes, titled ‘Chefs on Film’.

Denise Charles, Head of Service Industries who championed the initiative at the college said: “The Chefs’ Forum is an excellent resource to be able to provide to our students and we really look forward to the Chef visits. It’s been helpful for us to keep a visual record of the visits and we are very pleased to make these available to other colleges.”

Each episode from the complete first series of ‘Chefs on Film’ can be viewed here.

Episode 1: Chef Dipna Anand
Dipna Anand is an award-winning celebrity chef, author, restaurateur and teacher. Co-owner of ‘The Brilliant’, a restaurant in Southall voted as part of Ramsay’s Best for Channel 4, most recently won an ITV Award for the best family-run restaurant. Dipna Graduated with first-class honours in Hospitality and Catering from the University of West London.

Episode 2: Making Lemon Dover Sole with Michael Dutnall MCA
Michael Dutnall MCA is the Head Chef of the prestigious Royal Air Force Club in Mayfair. He has over 20 years of experience in the industry and has cooked alongside world-class Chefs, Michel Bourdin, Herbert Berger and Jerome Ponchelle MCA. Michael is also one of 25 people to have ever been accredited in the Master Culinary of Arts (MCA) for culinary skills, known as one of the toughest disciplines in the industry.

Episode 3: Profiteroles with a Lemon Filling, Meringue Top and a Sparkling Snowflake Decoration
Head Pastry Chef Biju Joshwa at the Palm Court in the Sheraton Grand London Park Lane, has been described as the creative force behind London’s most exquisite afternoon tea. Having begun his career in his native India before moving to London, Biju Joshwa has accumulated a wealth of knowledge coloured by his international experience. Whether he’s devising a sweet or savoury dish, Chef Joshwa knows how to blend fresh ingredients and punchy spices to achieve exactly the right flavour.

Episode 4: Roasted Rump of Lamb and a Side of Vegetables
Andy MacKenzie Executive Chef for the Exclusive Chefs’ Academy at Exclusive Hotels and Venues demonstrated this dish to students. Andy began work in 1986 as pastry chef at Lainston House, progressing to Head Chef in 2000 and Executive Chef in 2006. Andy has a strong track record in education and training in the catering and hospitality industry and initiated the Create and Cook competition which is enormously successful for 12-14 year olds in Hampshire, Sussex and the Isle of Wight. He also leads the Chefs Academy at Lainston House to take Commis chefs to chef de partie on a two-year programme.

Episode 5: Making Passion Fruit Tarts with Gavin Stewart
Gavin Stewart is the Head Pastry Chef at The Cliveden. Situated in Berkshire, Cliveden House is a privately owned 5 Red Star award-winning hotel.

Episode 6: Making Sushi with Keiko Urakawa
Keiko Urakawa is an expert teacher in Japanese cuisine and offers classes in Japanese cooking from Gyoza skin making to dumpling assembling and cooking.

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