Award winning Chef, Jerome Gaurdre, joined the team at Level 6 Restaurant to prepare and cook dishes featured in his autumn menu from the Clocktower Restaurant at Rudding Park. Bradford College’s Level 6 Restaurant was delighted to host the dining experience, featuring the award winning chef.
Jerome studied to become a chef at a college in Lille, France. Taking part in an exchange programme as part of his course, Jerome found himself working as a Commis Chef for Matthew Benson-Smith at Rudding Park Hotel in 2000. Award Winning Chef, Matthew Benson-Smith is now a full time lecturer at Level 6 Restaurant. Jerome returned to France in 2000 to complete his studies, before heading back to Rudding Park to rise through the ranks and become Head Chef.
Lecturer and award-winning chef Matthew has an impressive career history that spans over 23 years. Mathew has even cooked for the Prime Minister! He has worked in many prestigious establishments, including the Landmark Hotel in London; Brown’s in Mayfair and Head Chef at the award winning Hole in the Wall restaurant in Bath, which achieved Michelin ‘Red M’ status. Matthew was also British Master Chef from 1997 to 2003, and has been busy passing on his extensive skills to young trainees at Bradford College since 2007.
The restaurant located within Level 6 includes a fully operational training kitchen, equipped with a modern up-to-date catering kit. The stylishly decorated dining room opened its doors to the general public in April 2006. It forms part of a suite of training facilities including a Café Bar, Restaurant, Hair Salon, Fitness Suite, Nail Bar and Beauty Therapy Salon. All are run as commercial businesses by students training at the College.
Expressing his delight at working with Jerome again, Matthew said: “Jerome has always been an inspiration to work with. The students and I are pleased to welcome him here this evening.” Mathew continued: “Jerome is passionate about using local produce and fresh ingredients. He’s extremely dedicated to his work and enjoys passing his knowledge on to other chefs.”