Savoy staff inspire hospitality and catering students to aim for the top

Over 30 hospitality and catering students were privileged to learn from staff from London’s Savoy Hotel, when they shared their expertise during a visit to the Hotel School at City College Norwich this week.

Over 30 hospitality and catering students were privileged to learn from staff from London’s Savoy Hotel, when they shared their expertise during a visit to the Hotel School at City College Norwich this week.

Michael Stenekes, Executive Sous Chef, Charlie Campbell-Smith, Assistant Manager at The Savoy’s River Restaurant, and Saskia Cook, Commis de rang at The Savoy’s Thames Foyer, demonstrated and helped the students to learn Savoy style service and food preparation. 

Under the watchful eye of The Savoy Hotel staff, the students prepared and served a 3-course lunch for customers in the College’s fully-booked Debut Restaurant on Tuesday 18th October.

Saskia Cook, Commis de rang at The Savoy Hotel, said, “Today I was trying to teach the students consistency, confidence, attention to detail and how to talk to guests. I wanted to make them realise that there is a career in food service that is not just in the kitchen”. 

The former student of the College’s Hotel School added “If it wasn’t for my time at City College Norwich I would never have got my job at The Savoy.”

Michael Stenekes, Executive Sous Chef at The Savoy Hotel said, “I think if you want to work at The Savoy you have to be hard working, passionate and really want to work in the hospitality industry. The students I have worked with today have worked really well and you can tell that there will be a great bunch of chefs coming out of the Hotel School in the future.”

Steve Thorpe, Head of the School of Hotel, Hair and Beauty at the College said, “The aim of the day was to enthuse the students and give them the opportunity to talk to and work with people of a high standing, and they don’t come much higher than staff at The Savoy. Our guests today have really inspired our students and shown that if they continue to work hard they can have a passionate career at the highest levels of the hospitality and catering industry.”

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