Students from the Culinary Industry Management course at the London Geller College of Hospitality and Tourism at the University of West London recently gained a learning opportunity at the French Ambassador’s residence in Kensington.
Shannon Bu, Zain Williams, Fashlia Salwa and John Rondez were invited to support a prestigious event hosted by the French Tourism Board.
During the event, the students worked alongside three highly acclaimed French chefs: Michelin-starred Chef Pascal Aussignac of Club Gascon in London, Michelin-starred Chef Joël Césari of La Chaumière in France, and Chef Gilles Quillot, Executive Chef at the French Embassy and Honorary Fellow of UWL.
The experience provided students with insight into high-level professional kitchens, allowing them to refine their culinary skills while observing world-class chefs in action.
Senior Lecturer Nathan Vasanthan said: “I would like to extend my sincere thanks to Gilles for providing this exceptional opportunity for our students.
“Experiences like these greatly enrich our students’ learning journey and offer a valuable platform to develop their understanding of French gastronomy, which is a fundamental component of our Culinary Industry Management course.
“Our students represented the University with distinction, and I commend them for their enthusiasm and commitment.”
Working in a fast-paced, high-profile environment enabled the students to gain first-hand experience of the precision, teamwork and attention to detail required to deliver hospitality at an international event.
Chef Gilles Quillot praised the students for their contribution and enthusiasm.
He said: “Sharing these moments with the students made it even more special. They were full of curiosity, exchange and genuine connections.
“Gastronomy truly has a beautiful way of bringing people together and creating a meaningful positive memory.”
Student Fashlia Salwa said: “This was truly a memorable experience. All the chefs were so kind and welcoming and willing to help me with the tasks and show me exactly how to do it, which made me more confident.
“I learned how to plate dishes neatly and consistently while working quickly to serve a large number of guests.
“It taught me how important it is to stay calm under pressure and to have precision to keep all the plates up to standard. This experience will definitely help me in my future career in the hospitality industry.”
Student Zain Williams added: “The passion shared among chefs, the pursuit of excellence, the privilege of contributing to such a prestigious event, and the constant opportunity to learn reminded me why I chose this path in the first place.
“As a young chef, experiences like these only strengthen my conviction that I’m exactly where I’m meant to be.”
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