Centenary dish

May 24, 1996

Student Kathleen Kaminski, under the watchful eye of Frederick's restaurant's head chef Andy Jeffs, sees how second chef Garritt Byrne puts the finishing touches to starters for a meal celebrating the University of North London's centenary.

Some 30 students from the university's gastronomy unit helped Frederick's staff at the meal, attended by leading businessmen including Dixon's chairman Sir Stanley Kalms. Sir Stanley told guests that industry should invest in education. He said: "Only industry can create wealth and, having done so, has an obligation to reinvest in the future Q a privilege of opportunity."

You've reached your article limit.

Register to continue

Registration is free and only takes a moment. Once registered you can read a total of 3 articles each month, plus:

  • Sign up for the editor's highlights
  • Receive World University Rankings news first
  • Get job alerts, shortlist jobs and save job searches
  • Participate in reader discussions and post comments
Register

Have your say

Log in or register to post comments