Nov 17, 2016 07:26 AM EST By Jane Reed, UniversityHerald Reporter

Bath College students were required to prepare and cook a full four course meal for eighty people. And they are not doing it alone. Under the guidance of Bath's own top chefs, these college trainees work under pressure. The kitchen is not only the hot thing in the networking event.

The heat was on. All the college and trainee chefs were being monitored by eagle eye professionals. And they have a good reason. It is all for a good cause.

The event has top chefs from all over the area. Executive Head Chef David Campbell (The Royal Crescent) attended, as well as head chef Daniel Moon (The Gainsborough Hotel), and Michael Topp and Martin Black from The Manor House Hotel, cites Bath Chronicle. These top chefs guided eighty hopeful chefs to the world of cooking. The students needed to serve dinner for hospitality and catering professionals at the Bath College Shrubbery Restaurant.

The event was organized by the Chef's forum and the proceeds from the event is going to their charity "Hospital Action." The students do not only get the feel of working in the kitchen but also the pressure of making an event perfect and successful.

Laurel Penrose, the principal at Bath College, says that The Chef's forum has always supported the college when it comes to the student's learning experiences and resources.

The resources for the kitchen all came from participating chefs and sponsors who donated ingredients. They are all trying to minimize the food cost in order to raise funds for those who need it most. The whole event did not just enable students to gain experience, the event also gives the students to network with the industry's top chefs and suppliers.

On top of that, the attendees at the event said that the meal was delicious. Feel free to visit the Bath College Shrubbery Restaurant in Avon Street if you'd like to sample their work.

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