A sweet treat for Bakery students
Bakery students at Ayr and Kilmarnock campuses got a real treat last week as they took part in a masterclass by renowned chef Shona Sutherland.
Shona has been in the catering trade for many years and her expertise is in chocolate. She set up her business ‘Taystful’ in 2011, making beautiful special occasion cakes and handmade chocolates.
She studied at the Callebaut Chocolate Academy in Banbury, and Cocoa Black in Peebles under the expert guidance of Master Chocolatiers, Head Pastry Chefs, three World Chocolate Masters and the UK Pastry Team President.
She is on the board of the Federation of Chefs Scotland and member of the Association of Pastry Chefs. She is also a member of the Scottish Culinary Team and travels the world cooking in the national team. Shona has won many awards for her work at the Scottish Baking Awards, the Scottish Culinary Championships, Culinary World Cup in Luxembourg and IKA Culinary Olympics in Stuttgart.
Students learned how to temper chocolate, shell chocolates, mould chocolate, use a spray gun, and fill, hand dip and hand roll chocolate. It was full on and the chocolates they made was sold through westerly.
Bakery student
“It was very interesting, insightful and inspirational, I thoroughly enjoyed it. I liked the tempering it was cool, and I’ve never used an air spray gun before, so I learned something new. I ended up buying chocolate moulds to practice at home.”
Shona Sutherland
“I had an epic time had at Ayrshire College with two fabulous classes of students on Ayr and Kilmarnock campuses. They were supportive of each other, enthusiastic and keen to learn, many with their own small business and/or working in the industry. Well done on all your lovely work!
Hats off to the amazing lecturers who have worked tirelessly to keep students engaged during all the restrictions, such a feat, when what makes them tick, is physically being in a kitchen working together! Fantastic for me to be back in this environment too! Huge thanks to them and the incredible technical staff who’s support and welcome was second to none. Hope to see you all in the future again!”
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