Catering students from West Nottinghamshire College were given a valuable insight into the realities of the hospitality industry when street food entrepreneur Stefan Williams visited the college to review their work and share his professional experience.
Students had the opportunity to create some dishes for Stefan in the demonstration kitchen.
The session formed part of a project where students developed their own street food concepts and dishes. During the visit, Stefan discussed his journey through the catering industry from leaving the college in 2000 after studying professional cookery at Levels 1 to 3, explaining how his career developed from traditional kitchen work into running a successful mobile street food business.
Stefan was impressed with the students' cooking.
Chef tutor Mark Jones said: “Stefan and I go back a long way to our student days. Even then it was clear he had a real passion for the industry. We worked alongside each other in kitchens early in our careers, learning the craft and building the foundations that have shaped where we are today.
“It’s brilliant for students to hear directly from someone who has built a successful business. The standard of their work today has been really high. They’ve clearly done their research, explored different flavour ideas and developed some great concepts. I’m really proud of what they’ve produced.”
During the session, students presented their ideas and dishes before receiving feedback from both chefs. They also had the opportunity to see his recently purchased street food van set-up and learn about the practical realities of operating a mobile catering business.
Stefan (right) with his former classmate and now chef tutor Mark Jones.
Stefan explained that he wanted students to understand the wide variety of career paths available in catering, while showing them the facilities within the catering van, which includes a digital, interactive menu screen.
He said: “For me, coming into the college was about showing students that catering isn’t just about fine dining or traditional restaurants. There are so many different avenues in the industry such as street food, events, mobile catering – lots of opportunities if you’re willing to work hard.
“Running a street food business is very different from working in a fixed kitchen. You’re dealing with power, gas, equipment and everything being mobile, so planning is really important. But it’s also incredibly rewarding to build something of your own.”
Stefan also demonstrated some of the dishes he serves from his food van, giving students a practical look at how street food menus are developed and presented.
Stefan gave a demonstration to students.
He added: “We also think about sustainability. For example, we’re using bamboo serving boats rather than single-use plastics where possible. At festivals especially, it’s important to reduce waste and be mindful of the environment.”
Advanced Diploma in Professional Cookery student Lucas Walton, 18, chose to make ‘Walmac’ during the practical session. He based this from the animation show Wallace and Gromit and used Wenslydale cheese, applewood cheese, homemade onion chutney with a homemade cracker using some of the leftover crackers as a crumb topped with back and chives.
Lucas Walton with his Walmac creation.
Lucas said: “Stef really inspired me because of the risk he took to start up a catering business during Covid times and still made it a success. It’s great that he’s been able to upscale the business with a new van – by far one of the most amazing food trucks I’ve seen!
“My aspiration is to work on a cruise ship travelling around the world learning about different cuisines and dining styles and hopefully once I’ve learned those skills I can open up my own catering business and do private events like Stef.”
The session gave students a valuable glimpse into the fast-moving world of modern catering and highlighted the many career paths available within the hospitality industry.
Professional chef students with Mark at his catering van.