*Photo supplied
*Photo supplied

Five Bermuda College aspiring chefs from the Associate of Applied Science (Culinary Arts) programme are already expanding their paths to success with enviable summer internships at the newly opened pop-up restaurant, Samuelsson at HP at the Fairmont Hamilton Princess hotel. The pop-up features the culinary artistry of internationally renowned chef, Marcus Samuelsson as a prequel to his new signature restaurant set to open at the hotel next May.

 BC Class of 2014 graduates, Eron Woods, Priya Ratteray, and Kadian Bean have been interning along with final-year students Raven White and Shane Trott, at Samuelsson at HP since May 19. All five were hand-picked by Bermuda College chef instructors after having distinguished themselves in class and during the Bermuda Hospitality Institute's signature event, Plates of Passion, for the last two years. The partnership between the Bermuda Hospitality Institute (BHI), the Bermuda Chef Association (BCA), and Bermuda College has proven to be an all-round winner, with plans to enhance the event even further in 2015.

Dean of Business Administration and Hospitality, Dr. Trescot Wilson noted, "Bermuda College is delighted with the opportunity presented to our culinary students and graduates. First and foremost for us, it underscores the quality of the accredited programme offered at Bermuda College by our chef lecturers, and the calibre of students that we produce. They were all leaders amongst their classmates, but now they have become leaders amongst their peers… exemplifying sincerity, sacrifice and being rewarded with this new-found success. But we're also most appreciative of the partnership with the Bermuda Hospitality Institute and the Bermuda Chef Association which provides each student with wonderful prospects for exposure to world-class professionals and career possibilities. It is indeed the proverbial icing on the cake!" Malika Musson, Executive Director of the Bermuda Hospitality Institute noted, "This is a phenomenal opportunity for these young chefs to work alongside seasoned professionals and practice techniques that can only be learned through on the job training.  This opportunity would not have been possible without the partnership and collaboration between the Bermuda Hospitality Institute, the Bermuda Chef's Association and Bermuda College."