Food producers, restaurateurs and chefs joined proud families to mark the end of the first cohort of Michael Caines Academy students at the college last week with a celebratory banquet reflecting the style and standard of the many Michelin starred establishments the students have experienced during their time in the Academy.

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And for the first time the talented chefs and front of house students were on the receiving end of world class hospitality as the younger first year Academy students were put through their paces in the training kitchen with the Academy's founder and mentor – Michael Caines.

The Academy, set up in 2011, between Exeter College and one of its famous alumni the Michelin starred chef Michael Caines MBE, nurtures the region's future generation of talented restaurateurs, chefs, restaurant managers, waiters and front of house. The celebration event, at the college's @34 restaurant, was marking the success of the first group of Academy students who, since starting in September 2011, have travelled across the country and abroad accessing a diverse timetable of culinary and hospitality activities from foraging to fine dining as well as honing their skills through workshops, visits and masterclasses, developing the must- have experiences that are sought after within the industry.

With all 13 second year students either ‘graduating' to jobs or taking up further hospitality training the event marked a review of the two year programme and honoured not only the students achievements but the essential contribution of the many food producers, sponsors and partners that make the Academy unique.

“The Academy offers a fantastic opportunity for young people seeking their career in hospitality who can demonstrate a real passion for the industry and the ambition to excel,” said Michael Caines addressing the 70 guests at the 4 course banquet. “Our aim is to drive and inspire these students to achieve the highest level of excellence and to raise the profile of all aspects of the hospitality industry. They have been challenged throughout their time at the college and I'm very proud of their continued ambition, they are shining examples and are now ambassadors not just for the Academy and the college but also for this important sector.”

Connor Saunders who is soon to leave college to start work at the prestigious Michelin-starred restaurant Le Jules Verne at the Eiffel Tower said ” It's been an elite experience and it opened up to me all about the industry and showed me what I wanted to do to further my career. I'm really looking forward to working in Paris and I hope in 3 years time that I will be working in the Plaza Athenee in Paris – one of the top hotels in France. The best bit about the Academy is working with people who love the industry as much as I do”

Staying slightly closer to home is Lucy Cockett who is now going to work at Hotel Terravaina in Southampton whilst Harry Grinstead is soon to be travelling to London to work in the Waldorf Hilton in London – having impressed the hotel on his 6 week final year placement.

Whilst Dan Lobb and Lauren Boston thoroughly enjoyed their placements at The Whatley Manor and the Greenhouse Mayfair respectively they have decided to continue at the college studying further hospitality qualifications “It's been a great experience to be on the trips that are one of a kind.” said Dan Lobb “I'd choose this course again! After doing more training I'm thinking of moving to London to get a job in the best kitchens.”

Lauren Williams and Amy Ward also cited the work placements and visits as the inspirational parts of the Academy and said “We had the chance to go to Le Manoir Aux Quat Saison and the Ritz in London and the work placements were really interesting. We also got really close to the tutors who worked with us throughout the last two years.”

“I am delighted to welcome everyone to this special event in which we celebrate our graduating MC Academy students” said Richard Atkins, Principal, “The new hospitality and catering building, opened in 2008 gave a new ambition and new energy to this area in the college and we are very proud that the MC Academy has continued this success. Other colleges have catering academies with celebrity chefs but none of them have a chef who spends as much time and gives such commitment and support to the Academy as we have in Michael Caines. This is our first group of graduating Academy students and we will never forget them. We wish them well in their futures.”

The diverse range of sponsors and partners who offer experiences to the Academy students were honoured during the event with the finale recognising the intense hard work of the first year Academy students who had spent the day working with Michael Caines preparing the VIP banquet. Taking a resounding round of applause at the end of the evening the Academy students were praised for delivering a mouthwatering menu of chicken terrine, pan fried Brixham scallops, veal fillet and sweetbread ravioli and raspberry mousse to a very appreciative audience including representatives from Otter Brewery, Quickes Cheese and Ashburton Cookery School.