Hospitality & Professional Cookery Industry Week: Turning Passion into Profession

Our students were given the opportunity to explore their future careers through a series of interactive activities and inspirational talks throughout the week.  Talks from alumni and professionals who have transformed their passions into successful careers encouraged students to dream big and plan their next steps on their career journey. Visits to prominent industry venues also introduced learners to various roles and operational standards, while masterclasses and demonstrations expanded their culinary visions with hands-on experiences in diverse techniques and cuisines.

Kichelle Williams-Robinson, Head of Curriculum and Quality for Hospitality & Professional Cookery, said: “This initiative is crucial as it not only motivates our students to excel academically but also prepares them for the dynamic and diverse world of hospitality. By connecting them with industry leaders and providing hands-on experiences, we are helping them to raise their aspirations, and turn their passions into successful careers.” 

“We are grateful to all our industry professionals, partners, fellow educators and past students who devoted their time, generous in sharing their skills, expertise and knowledge. Their collective efforts made this year a huge success.”

Students had the privilege of learning from some of the most respected names in the industry. Highlights included butchery workshops with Thomson of Thornton, a masterclass with Michelin-starred Chef Geoffrey Smeddle of The Peat Inn, a demonstration from Chef Barry Bryson and award-winning chef from Edinburgh, a chocolate workshop with Chef Lecturer Craig McKenzie, and cooking demonstrations by former students now excelling in their fields, such as Richard Gray from The Glass Pavilion and Kerr Sangster with the NHS.

Students also visited renowned venues like the V&A Dundee, St Andrews Links, Malmaison, Apex Hotel, and Hotel Indigo, where they gained insights into the diverse opportunities the hospitality industry offers.

Feedback from students highlighted the week’s impact:

• “Meeting the chef from Rusacks was absolutely amazing, I loved every bit of it!”
• “We enjoyed the opportunities to visit places and the demonstrations. It was such a valuable week.”
• “What an experience! I’m so grateful for this opportunity.”

The success of this year’s Industry Week was a collaborative effort made possible by our industry partners, the Hospitality & Professional Cookery team, and alumni, who generously shared their expertise and time.

The week concluded on a high note with students inspired and prepared to turn their dreams into reality. We extend our heartfelt thanks to everyone involved and look forward to seeing our students continue to grow, innovate, and shine in the world of hospitality.

Find out more about our Hospitality & Professional Cookery courses here: https://dundeeandangus.ac.uk/subject-areas/hospitality-professional-cookery/