CATERING student Declan Crofts has spent an exhilarating two weeks on work placement at the Park Lane Hilton Hotel in London.
He was shadowing head chefs and taking part in the annual British Frozen Food Federation (BFFF) awards ceremony. Barnsley College catering and hospitality student Declan was working as part of the patisserie and banqueting kitchens.
The 17-year-old, from Hood Green, joined both teams for a fortnight of preparing, cooking and serving between 400 to 1,000 guests each day. He joined the well-known Hilton Hotel patisserie team who were finalists on the BBC's 'Bake Off Crème de la Crème' helping out with afternoon tea service and shadowing the head patisserie chef.
Catering and hospitality course leader Martyn Hollingsworth said Declan had done the college and the catering department proud: "The chef marshal at the Hilton added his congratulations to the college for turning out such dedicated and methodical chefs which we are extremely honoured to hear.
"Thanks to Declan's outstanding attitude towards his career goals in the industry, he has paved the way for strong working links and future placement opportunities with the Hilton Park Lane and the BFFF."
