Practical Cookery Level 3, is published by Hodder Education in 140 countries and used by 60% of hospitality colleges in the UK. It was first printed 52 years ago.
Under the guidance of BR6’s Head Chef, Jason Main, our three students, Maisie, Patrick and Don prepared a selection of food that included meat, fish, salad, bread and pastry. Each delicious dish was then captured by photographer Andrew Callaghan and will feature in the next edition of the cookbook, due to be published next June and distributed around the world.
Gary Farrelly, Head of our Hospitality, Food and Enterprise Career College, said: “It is a real honour for us to be involved in the production of such an iconic book and the experience has been extremely exciting for our students. BR6 Restaurant provided the perfect setting for the photoshoot and we look forward to seeing the book in print.”
Senior Commissioning Editor for Hospitality for publisher Hodder Education, Gemma Parsons, said: “The BR6 team has been fantastic today, with Jason and his students producing some amazing food. The Career College really is a place of excellence and is doing some great work here. I am very impressed.”
One of the three students involved in the exciting event was Student Maisie Walker (18), who has ambitions to be a pastry chef. She added: “I really enjoyed today. I have learnt so much about preparing and presenting food, and it was very different to normal service. I can't wait for the book to be published.”
London South East Colleges’ Hospitality, Food and Enterprise Career College is the first of its kind in London, offering employer-led training and industry-standard facilities.