Bermuda College Culinary Arts Students Featured in British Travel Programme

Chef Shawn Ming and the culinary arts students who participated in the Lionfish Chefs’ Throwdown event at Commissioner’s Point (2017), were interviewed for the BBC ‘s The Travel Show, a series that showcases the best of cultural travel across the globe.

Lion Fish Chef Ming and Students

Lionfish was on the menu for this particular episode, and Chef Ming and his students were questioned about the various ways to cook and eat this invasive species, as efforts to attract local consumers, continue. The students will no doubt draw upon the creative recipes used while competing in the Chefs’ Throwdown last month.

Joanne Whalley, The Travel Show producer said the show’s crew was very much looking forward to the shoot. “The feature will focus on Bermuda College’s efforts to help protect Bermuda’s marine environment from the invasive lionfish, by teaching the next generation of chefs how to cook this harmful species. It is a great platform to share the innovative work being done at the College with a global audience.”

Further, the Travel Show joined Chef Ming and students during the Bermuda Day festivities where they operated a food stall along the parade route, serving up lionfish, in addition to local cuisine.

Bermuda College President, Dr. Duranda Greene expressed appreciation to the faculty and students in the Hospitality Department, whom she described as “second to none”. “(The faculty) continually raise the bar for our students, and our students respond in kind. They welcome the challenge and rise to the occasion every time. We are also pleased for such opportunities, – the second in as many months – for global exposure of our accredited programmes. We wish our students continued success in this field.”

American Culinary Federation

Chef Denai supervises Bemruda College Culinary Students thumbBermuda College is accredited by the Commission of the American Culinary Federation Education Foundation to offer the Associate degree of Applied Science (Culinary Arts) and the Diploma in Culinary Arts.