Ex Cornwall College Hospitality Management student, Dave Trevena trained in Hotel Management with De Vere Hotels, but eventually chose patisserie and confectionery.
His career then spanned Royal Bath Hotel, Selsdon Park Hotel, Royal Garden Hotel, Inn on the Park Hotel, Sheraton Park Towers and Skyline Hotels, Dorchester Hotel, and Chewton Glen Hotel, ending as Chef Pattisier at Quaglino’s and chocolatier to Sir Charles Forte. Now after several restaurants and bars of his own, Dave teaches advanced patisserie, bakery and confectionery to level 3 students at Camborne campus.
His career then spanned Royal Bath Hotel, Selsdon Park Hotel, Royal Garden Hotel, Inn on the Park Hotel, Sheraton Park Towers and Skyline Hotels, Dorchester Hotel, and Chewton Glen Hotel, ending as Chef Pattisier at Quaglino’s and chocolatier to Sir Charles Forte. Now after several restaurants and bars of his own, Dave teaches advanced patisserie, bakery and confectionery to level 3 students at Camborne campus.
"I love working with chocolate, the rich dark viscosity is so good to use, whether making chocolate centres, truffles or moulding eggs and animals. But we have great fun here at college trying new flavours with chocolate, last week with my advanced students, we made a selection of truffle centres, covering butter toffee, Grande Marnier and powdered orange, Tia Maria and sesame, crystallised olives, root ginger, apricot and wasabi, green tea and raspberry, thyme and honey, fresh passion fruit, and hazelnut croquante. Experimenting with the 55% cocoa content of our Belgian chocolate is a challenge, finding flavours that enhance or titillate the base, so that flavours release in waves as you enjoy the chocolates. Having spent time in Bruges over last couple of years, where the best chocolates seem to come from, I take up the challenge at this time every year to try and copy or improve on what my experiences have given me. A real lesson in life, but a very enjoyable pastime."
