“When I was 16 years old I started out as a pot washer working in my local pub. Then I did an apprenticeship at Cornwall College, where I studied one day a week at college and five days a week on the job. I enjoyed it a lot and went on to the Pastry & Kitchen Larder NVQ Level 3 where I won student of the year. The facilities at Cornwall College are really good, I remember when I was first there and it was a good kitchen then, but now they have the Trevenson Restaurant and the training kitchens, which are fantastically well equipped and a good environment for the students to learn in. "
”I worked in different kitchens in Cornwall, until eventually I got a job working with Nathan Outlaw in his kitchen at the St Enodoc Hotel and I became head chef. Nathan then gave me the chance to run a Michelin starred kitchen at a 5 star hotel in London. This was an amazing opportunity and making the decision to move to London was a no brainer; I was 28 years old and jumped at the chance. I couldn’t have turned that down, it was a huge opportunity for me and I feel very lucky.”
"The facilities at Cornwall College are fantastically well equipped and a good environment for students to learn in."
Chloe George, Trevalsa Court Hotel was the winner of the CCB's Excellence in Business Training Awards, Young Apprentice of the Year 2017. Join one of the BEST catering colleges in the UK. Cornwall College is one of the best catering & hospitality college in the country, with three Centre’s of Excellence, 1st Gold Accreditation and two AA college Rosettes. We run a range catering & hospitality courses, larder, patisserie and bakery. We have excellent chef lecturers and work with Nathan Outlaw, River Cottage and Jamie Oliver's Fifteen Cornwall. Cornwall has seen an incredible gastronomic community grow in recent years, with many Michelin starred chefs choosing the region for their flagship eateries. Cornwall College delivers the college training to Fifteen Cornwall Chef Apprentices. If you want to develop your existing cooking skills enhancing your practical techniques in butchery and fish preparation and want to learn how to cook complex dishes, then our level 3 kitchen larder course is for you. If you dream of working in a commercial kitchen which could include a Michelin star. You wish to develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes. FIND OUT MORE... We are hiring now, join us for the next Apprenticeship Recruitment event. We have over 100 apprenticeships available. Excellence in Business Training Awards 2017 The most distinguished companies in the South West celebrated the incredible training achievements of individuals and businesses at an inspiring and glittering awards ceremony in January 2017 at the Headland Hotel. The Excellence in Business Training Awards 2017, hosted by CCB (Cornwall College Business), recognise exceptional training and development in organisations across the region. Sponsored by Pirate FM and with media support from Business Cornwall, the awards had a number of emotional moments as individuals explained how much of an impact giving opportunities to young people had on their lives.
Join one of the BEST catering colleges in the UK. Cornwall College is one of the best catering & hospitality college in the country, with three Centre's of Excellence, 1st Gold Accrediation and two AA College Rosettes. For 40 years Cornwall College has been training Cornwall's most talented up and coming chefs and has acquired a reputation for being one of the best Catering and Hospitality training providers in the South West.
Three time Michelin star winning chef Nathan Outlaw has chosen Cornwall College to
host his Academy where you could gain a competitive edge in a career in the
sector that is the life blood of the region. Together we have built a close working relationship with Nathan Outlaw, who is currently employing Cornwall College apprenticeships or graduate chefs in his restaurants and pub.
If
you want to develop your existing cooking skills enhancing your practical
techniques in butchery and fish preparation and want to learn how to cook
complex dishes, then our level 3 kitchen larder course is for you. If you dream
of working in a commercial kitchen which could include a Michelin star.
Or
if you wish to develop your practical skills in butchery and
fish preparation, and learn how to cook and finish a number of
complex dishes using meat, fish and shellfish, as well as vegetarian
dishes.
We
run a range of catering courses food & beverage service; hospitality
service; professional cookery and patisserie & confectionery.
Join one of the BEST catering colleges in the UK. Cornwall College is one of the best catering & hospitality college in the country, with three Centre’s of Excellence, 1st Gold Accreditation and two AA college Rosettes. We run a
range catering & hospitality courses, larder, patisserie and bakery. We
have excellent chef lecturers and work with Nathan Outlaw, River Cottage and
Jamie Oliver's Fifteen Cornwall. Cornwall has seen an incredible gastronomic community grow in recent years, with many Michelin starred chefs choosing the region for their flagship eateries. Cornwall College delivers the college training to Fifteen Cornwall Chef Apprentices.
If you want to develop your existing cooking skills enhancing your practical techniques in butchery and fish preparation and want to learn how to cook complex dishes, then our level 3 kitchen larder course is for you. If you dream of working in a commercial kitchen which could include a Michelin star.
You wish to develop your practical skills in butchery and fish preparation, and learn how to cook and finish a number of complex dishes using meat, fish and shellfish, as well as vegetarian dishes.
Career : Now, Chef Apprenticeship at Jamie Oliver's Fifteen Cornwall
Cornwall College is one of the best catering & hospitality college in the country, with three Centre’s of Excellence, 1st Gold Accreditation and two AA college Rosettes. Cornwall college delivers the catering training for Fifteen Cornwall Chef Apprentices. We run a range of catering courses food & beverage service; hospitality service; professional cookery and patisserie & confectionery.
Be My Valentine... watch Cornwall College chef lecturers Mark
Devonshire and Philip Oakes vlog on preparing and cooking a special Valentine's
meal.
These two courses are perfect for your Valentine, and will help
add heat to any romantic evening. The beef carpaccio is delicate and tasty,
while the red thai curry main course is aromatic and spicy.
The curry is light and creamy, but not too indulgent. The secret
to making an amazing thai curry is to use plenty of aromatics (like onion,
ginger and garlic) and full-fat coconut milk for richness. You can make your
own paste or buy a Thai red curry paste. Enjoy...
Beef carpaccio Ingredients
150g/5½oz good-quality fillet steak
3 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp dried chilli flakes
salt and freshly ground black pepper
To garnish
½ lime, juice only
Handful of rocket
Shavings of parmesan
Salt and black pepper
Method
To begin with roll the fillet steal in crushed salt and
pepper, place on a hot grill and chargrill until all side are marked. For the
carpaccio begin by placing the steak between two sheets of silicone paper and
flattening it out with a meat mallet or rolling pin. Place the beef onto a
baking tray and place in the freezer to firm up but not freeze completely,
about 20-30 minutes.
In a bowl, whisk together the oil, vinegar and chilli flakes
and season with salt and freshly ground black pepper.
To serve, remove the steak from the freezer and slice thinly
with a very sharp knife. Arrange the slices on a plate, drizzle over the chilli
dressing and garnish with rocket, parmesan and a squeeze of lime juice
Thai red curry
Ingredients
2 shallots or 1 small onion
1 stalk lemongrass
1 tbsp vegetable oil
3-4 tsp red Thai curry paste
1 tbsp fish sauce
Fish sauce
1 tsp sugar
4 freeze-dried kaffir lime
Lime leaves
400ml can coconut
Coconut milk
20g pack fresh coriander
4 spring onions
10 sugar snap
6 fine free bean
6 baby sweetcorn
20g coriander
Method
Peel shallots or onion and cut in half from top to root. Lay
the cut sides flat on a board and thinly slice. Very finely slice the
lemongrass, starting at the thinner end, stopping towards the base when it gets
tough (often described as ‘woody’ and white in the centre).
Heat the oil in a wok or large saucepan for a couple of
minutes until the oil separates (it looks more liquid at this point). Add the
shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the
curry paste and cook for 1 min, stirring all the time.
Add the vegetables and stir until they are coated. Add the
lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring
slowly to the boil, and then reduce heat and simmer, uncovered, for 15 mins
until the chicken is cooked. Stir the curry a few times while it cooks, to stop
it sticking and to keep the vegetables submerged.
While the vegetables are cooking, strip the leaves from the
coriander stalks, gather into a pile and chop very roughly. Taste the curry and
add a little more curry paste and salt if you think it needs it. Stir half the
coriander into the curry and sprinkle the rest over the top. Serve with Thai
jasmine or coconut basmati rice.
Chefs from St Austell Brewery joined Cornwall College chef lecturer Mark Devonshire on a wild foraging training course and discovered the rich bounty of ingredients available in the Cornish countryside.
The chefs spent the morning in Charlestown where they harvested a range of wild ingredients from the hedgerows including edible wild flowers and discovered other ingredients along the seashore and coastline including seaweeds, rock samphire, chick weed, garlic chives, wild mustard, borage and nettles.
Having collected their ingredients the chefs headed back to the professional kitchens at Cornwall College St Austell and cooked up a number of dishes, incorporating the ingredients they had found.
"I found the day very interesting and never realised the abundance of ingredients in the wild for free! I hope to incorporate some of what I've learnt today in my dishes."
Gary Osborne, Chef at The Central Inn, Newquay
Discover what ingredients are available in the Cornish countryside and sign up to the Cookery: Seashore and Wild Foraging course call 0854 22 32 567.
After having spent over a decade working for Rick Stein at the Seafood Restaurant in Padstow, Mark took on the role as senior tutor at the Padstow Seafood School, further developing his teaching and management skills. He took these to the next level when he set up a cookery school in Worcester on a working farm at Eckington Manor; however, after working away for a time, the pull of Cornwall became too much and Mark returned to join the chef lecturing team at Cornwall College. Family, food and the countryside are Mark's priorities and passions. In his spare time, he loves to forage for seasonal wild foods with his children and dog.
"I am a true Cornishman and very proud to be as Cornwall has so much to offer. I have been involved with food all my working life and really enjoy my career within the hospitality industry." As for lecturing at Cornwall College, Mark states:
Teaching students is a whole new world; the learners at Cornwall College are so keen to learn new ideas and develop new skills. I now oversee and coordinate the NVQ level 2 and 3 cookery programmes, working with students every day in our training kitchens, developing recipes and teaching them how to scale up their ideas and make them profitable in a working restaurant.
Most weekends I am back in the front line of the hospitality industry, out and about with other chefs, be it a wedding or a cookery class or a dinner party either cooking or running front of house. Although it makes for a busy life, this practice is invaluable in keeping myself and my students one step ahead of the game.
Mark recently appeared on the BBC's 'Chefs on Trial' series as a judge alongside Alex Polizzi. "Working with Alex," Mark says, "was a huge inspiration to me as she knew how to get the best from me and others around her. The television programme was a big hit and highlighted just how hard it is to find a quality head chef and the importance of having the correct staff."
