Amar Wins Cost Sector Catering University/College Award
Cost Sector Catering, the national body for the catering business, has just held its awards ceremony at the Hilton Metropole Hotel. Amar Ahluwalia, BSix's management consultant, was awarded the University/College Award.
Amar was presented with a trophy by actress and comedienne, Helen Lederer, before an audience of 900 people. The citation praised Amar for the transformation of the College's catering he has carried out in just three months. In particular, they praised the way he had made food part of the College's mission, contributing to cultural events such as the Chinese New Year and Pakistan Day, as well as involving students by training them in silver service.
The magnitude of this achievement is emphasised by the fact that BSix is the only sixth form college to have won the award in 16 years of its history. This year Amar was shortlisted along with the University of Chester and St. John's College University of Cambridge.
"That Amar won this award in such distinguished company is a real testimony to the impact he has had and the commitment to BSix he has shown", say Ken Warman, the College's Principal. "Amar has made food a central feature of college life and is making a vital contribution to learning beyond the classroom. Our students and staff are enjoying a quality and variety of catering which is unprecedented in the college sector."
Amar Ahluwalia himself said of the award: "it is a great honour to receive such an award. Although the catering at BSix has been transformed in three months, this is based on 33 years of experience owning and running restaurants both in London and the USA. Moreover, this is not an individual achievement. It is also a tribute to staff I work with who are motivated to provide the best possible food and service to students and staff here at the College. Such improvements cannot be made single-handed.
I also want to stress that this award is just the beginning of our plans for catering at BSix. I am committed to providing fully comprehensive menus so that students and staff can experience food and cuisines from across the world. Food becomes, in itself, part of the education process and an important dimension of learning beyond the classroom."
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