The Cert II Hospitality and Cert I Baking students recently participated in an engaging incursion led by industry professional Kiren Mainwaring from Hospitality Group Training (HGT). Kiren delivered a live cooking demonstration, preparing a porcini mushroom risotto while guiding students through each stage of the process. He shared valuable insights into technique, timing, and ingredient selection, offering students a clear view of professional culinary practice.
At the conclusion of the demonstration, students were invited to sample the dish. While reactions varied—mushrooms not being a favourite for many—the experience encouraged students to explore new flavours and step outside their comfort zones. It also provided an excellent opportunity to further develop their practical culinary skills.
This incursion offered meaningful industry exposure and enriched the learning experience for all students involved.
