The largest wholesale food market in the world, Rungis provides Reynolds with much of its produce not readily available in the UK for its Connoisseur's Choice range. Ian Nottage, chef director at Reynolds, commented: "Here at Reynolds we are passionate about encouraging and educating the next generation of chefs and regularly work with Westminster Kingsway College, plus organisations such as Springboard and the Craft Guild of Chefs. "Our aim in taking the students to Rungis was to help to ensure that the next generation of chefs have a better understanding of their ingredients, the wide array of products available to them and how the supply chain works to get the products into their kitchens." The students from Westminster attend the college one week out of four, with the remaining three weeks spent working in prestigious professional kitchens including The Ivy, Tamarind and Locanda Locatelli. Accompanied by their lecturer in Culinary Arts, Stefan Greubel, the students rose at 3am to tour the fish pavilion, the many fruit and vegetable pavilions, the tripe pavilion, the meat pavilion and the cheese hall. Stefan commented: "Seeing the place where a lot of their suppliers are buying from is an eye opener. It also makes them aware of the mark up the British importer is putting on items purchased at the market. Today's students will be tomorrow's head chefs, with a certain purchasing power, and therefore need to know where a substantial amount of products are coming from."