Sixty-nine catering students and 20 lecturers from 16 colleges attended a skills demonstration, which explored the use of chocolate in sweet and savoury dishes. 

Students and lecturers were shown new techniques with chocolate including how to create a chocolate risotto and duck breast baked in chocolate crust. 

Len Unwin, chef lecturer at The Sheffield College, said: “What an outstanding day for our students, getting the opportunity to work alongside great chefs and suppliers, and developing the skills they need to go further in their careers. 

“It was a real pleasure to see so many colleges and their students attending with a passion for chocolate. A big ‘thank you’ to Murray Chapman of A Passion to Inspire, MSK and Casa Luker Chocolate.”

Rupert Rowley development chef at MSK Ingredients and Chris Burt a Casa Luker Chocolate ambassador led the workshop. The one day session was organised Passion To Inspire, who set-up skills training events to ‘inspire the next generation’ of talent. 

Rowley, added: “It was great to see the chefs of tomorrow so enthusiastic towards the techniques and ingredients we presented. Events like this are so important to inspire the next generation of chefs.”

Alumnus Rowley trained at The Sheffield College in 1995 and he went on to work for Raymond Blanc and Gordon Ramsay during his career as a chef. 

Chapman, director of A Passion to Inspire, commented: “It was great to see so many students travel far and wide to attend this upskill day. Everyone involved should be so very proud of themselves. It was a truly inspirational day and I’d like to thank the Sheffield College for hosting it."

Rupert and his employer MSK launched two-employer skills academy at the college- the MSK Professional Cookery Academy and the MSK Patisserie Skills Academy at City Campus.

MSK provide students with industry talks, workshops, work experience as well as placements to develop their employability skills.