Two students from SERC’s Down-patrick campus have secured junior chef roles in the prestigious Lough Erne Resort.
Torin Small, 23, from Annacloy, and Gareth Tilly, 22, from Killough, both completed the Level 2 and Level 3 Professional Cookery programme under the tutelage of lecturer Thomas Turley.
Thomas said: “I couldn’t be prouder of these two young men. They have worked hard in college to successfully gain their qualifications progressing from Level 2 to Level 3 in Professional Cookery.
“They have also worked in many bars, restaurants and eateries in the town, picking up experience and honing their skills, and now are continuing their career path in one of the finest hotels in the country.”
Whilst in Fermanagh, the young men also enjoyed an industry visit to Pat Doherty’s award winning renowned Fine Meats Butchers, famous for the Fermanagh black bacon.
Pat was delighted to meet the pair and presented them each with a copy of his cookbook.
Thomas concluded: “This is one of the best things about working in the college.
“You see young men and women come in each year and it is brilliant to watch them mature, learn new skills, get their qualifications, and move on in their chosen career paths through employment or further study.”
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