QMYOU Alumni Magazine Issue 86 | Page 15

QMU hosts second Albert Roux Dinner The dinner also provided an opportunity for QMU’s budding restauranteurs and hospitality professionals to gain valuable work experience. Management students in hospitality and events contributed their time for free in order to support the chefs in their world cup endeavour. At the World Cup a few weeks later, the Scottish team pitched their culinary skills against some of the world’s heavyweight culinary nations, winning a silver medal for their menu, which showcased some of the best produce Scotland has to offer. Kevin MacGillivray, Scottish Culinary Team Director, “We are really grateful to Queen Margaret University for helping the team to perfect its menu. Over the last 18 months we have seen an amazing collaboration of individuals and companies who are supporting the Scottish Culinary Team in its World Cup aspirations, all of which has ultimately paid off with the presentation of a silver medal. The team shows us that there is great commitment and culinary talent in Scotland both now and in the future.” Q MU’S 1875 FOOD COURT was the setting for a truly unique dining experience in November with over 100 diners treated to a menu prepared by talented chefs from some of Scotland’s leading hotels. The gastronomic extravaganza was the final run through of the Scottish Culinary Team’s menu for the 2018 Culinary World Cup. The dinner was attended by Albert Roux OBE KFO, who is a patron of Scottish Chefs and an honorary graduate of QMU. QMU has a history of food dating back to its foundations as the Edinburgh School of Cookery in 1875 so it was truly fitting to host this World Cup Dining Experience at the University. Food and drink continues to be at the forefront of education at QMU with wide-ranging expertise in food related subjects, including undergraduate degrees in nutrition and food science and dietetics, as well as the UK’s first master’s in Gastronomy. Later this year, QMU will also be able to boast a brand new postgraduate degree in home economics teaching. Dr Richard Butt, Deputy Principal of QMU, said: “Having hosted the Albert Roux dinner several years ago, the Queen Margaret Business School was delighted to welcome back to campus one of the world’s most renowned chefs and see him inspire the country’s emerging talent, as well as our students in hospitality, tourism and events. “This event not only offered QMU’s BA (Hons) International Hospitality and Tourism Management students the opportunity to gain some practical experience at a prestigious event, it helped to develop East Lothian’s reputation as a food and drink county whilst strengthening Scotland’s culinary standing on the international stage.” Diana Prosser, BA (Hons) International Hospitality and Tourism student, worked at the dinner. She said: “This event was an absolute treasure. It was a wonderful experience to be part of a team that combined high-class service with beautifully prepared food. We were proud of what we achieved. Brushing shoulders with some society’s elite chefs, including Albert Roux, was an experience I will cherish for many years. This event brought reality and practical experience, as well as a bit of fame, to our degree experience.” ❒ Students from the BA (Hons) International Hospitality and Tourism Management and BA (Hons) Events Management worked in service at the event and spent time with the world renowned chef, Albert Roux. QMYOU / Sustainable Business 15