Level 2 students triumph at Silver Service session

Our Level 2 Blue Skies students became chefs and stewards for the day at the Silver Service session at the Officers Mess, RAF Valley, delivered by WO Beattie and ISS personnel, Sioned Roberts and Stu Savage. After being kitted out in the white chef clothes, the students were split into two groups: the chefs and the stewards. The chefs went into the kitchen to prepare a three-course meal, ready for the stewards to serve at a VIP lunch, including the Station Commander and the heads of BAE Systems, Ascent and ISS at RAF Valley.

The chefs first had to design their starter plate: egg mayonnaise. They each designed a plate, having peeled the eggs first. Cameron – the Head Chef for the day – made the final decision on which design would be used. Cameron was also responsible for time-keeping; when the chefs were allowed to take their break, when they could have their lunch, when the first starter had to be ready by, followed by the main and the dessert. 

The next task was to design the main course plate. The students agreed to cut the chicken breast and fan it at the top of the plate. Cameron had to instruct the stewards where the sauce should be poured and the vegetables should be placed on the plate. Herbs and potatoes were prepared by the chefs too.

Meanwhile, the stewards were busy preparing the dining room, under the watchful eye of Maitre D’ Luke. The students had a lesson about how to fold napkins, how to lay a table and how to serve food using a spoon and fork. Luke kept an eye on the time, like Cameron in the kitchen, and they liaised about how to serve the food. Tristan, 14 “We all worked together to lay the table. Each member of the team had a different role. We all had to do our different role in a way that meant we could work together.”            

The VIPs arrived and were greeted and sat by the stewards. The chefs had the starter ready, which was served successfully by the students. Tristan was responsible for serving the water, while the Maitre D’ Luke looked on. All three courses were prepared beautifully and the stewards served the food confidently, even though they were very nervous. The VIPs enjoyed the meal and were full of praise of the students’ achievements.  Shannon, 15 “We worked as a team. I am happy because I served people that I didn’t think I would.”

This was a fantastic session for two students in particular – Cameron and Luke – to hone their leadership skills. It was also a great session for the other students to refine their teamwork skills, as well as to control their nerves. It gave them a huge boost to their confidence and they should all be very proud of themselves.

Luke, 15 “I’m proud of myself because I was able to be a leader and speak confidently and stand at the front on my own.”

A big thank you for WO Beattie for running a super session, along with Sioned Roberts for her help with the stewards and Stu Savage, Head Chef at the Officers Mess, for supporting the chefs. Thank you also to the VIPs for taking time out of their busy schedules to support the students.