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