A taste of Italy for student chefs and aspiring restaurateurs
Professional cookery and hospitality students at Coleg Sir Gâr have returned from the north of Italy where they spent five days exploring Ravenna.
Travelling from Heathrow to Bologne, many students were experiencing flying overseas for the very first time. Once settled in, students took in the sights of their new town and following a schedule set out by their tutors, took part in a pasta making course at Mercato Coperto.
They experienced using overseas public transport and visited a beach and harbour where they could spend time sightseeing. Students also and received an exclusive walking tour at Ravenna’s open-air market, exploring local ingredients and dishes with a local guide.
They also visited museums and cultural sites such as Mausoleo di Galla Placidia and took part in tasting sessions at a local farmers market. With food and hospitality as their focus, students also got to experience the cuisine of the local area and visit local bakeries, pastry shops and restaurants.
Daniel Williams, Coleg Sir Gâr lecturer in professional cookery said: “Reflecting on our memorable Taith-funded trip to Ravenna, we are truly grateful for the incredible opportunity to immerse our group of six catering students in such a rich blend of culinary tradition and Italian heritage.
“The experience offered invaluable hands-on cookery tuition from experts, allowing our students to develop their skills in a world-renowned culinary setting.
“Beyond the kitchen, the cultural and historical visits deepened their appreciation for the region’s history and heritage. This trip has not only expanded their culinary knowledge but also broadened their perspectives, leaving them with lasting memories and a greater passion for the culinary arts.”
Student Bradley Evans wants to specialise in Italian cuisine, he said of the trip:
“I fell in love with the simple yet explosive flavour of their cuisine. The visit to Revenna was incredibly helpful and monumental to my career, to be able to experience Italy first hand was incredible. Thank you very much for the chance to experience Italy.”
Dawn Williams, Coleg Sir Gâr lecturer in hospitality added:
“This unforgettable journey gave students and staff the chance to dive headfirst into a new culture, soar through the skies with some on their very first flights, and discover a new level of independence while living in a different country.
“The memories made and lessons learned during this Taith adventure will stay with them for a lifetime.
“From stepping out of their comfort zones to connecting with new cultures and perspectives, every moment has sparked a deeper sense of curiosity, courage, and ambition.
“These experiences don’t just shape individuals they inspire others to dream bigger, explore further, and embrace the world with open minds and open hearts.
“This is more than a trip; it’s the beginning of a global journey that will hopefully continue to grow.”
The trip was funded by Taith, an international learning exchange programme established to create life-changing opportunities for people in Wales.
Staff and students would also like to thank customers of the college training restaurant, Cegin Sir Gâr, for leaving restaurant tips for students, specifically towards the trip.
Dawn Williams-Walters and Daniel Williams would like to extend a personal and heartfelt thanks to all those who have supported and contributed to this initiative. Your generosity, expertise, and collaboration have made a lasting impact.
Llyr James – The Carwyn James Foundation Fund, The New Curiosity Restaurant, Carmarthen, The Diplomat Hotel Restaurant & Spa, Llanelli, Spine Fine Chiropractic Clinic, Crosshands, The Plough Hotel & Restaurant, Rhosmaen, Castell Howell, Mêl Gwenyn Gruffydd Honey, Dr. Andrew Thomas, Huw Roberts.
A special thank you to our dedicated coordinator in Italy, Angelo Morrello of Cavalier Travel, for his continued commitment and cross-border support.
Dawn Williams-Walters said: “Each of you has played an important role, and we are truly grateful for your involvement and look forward to working with you in the future.”