A NEW generation of talented chefs is being trained for culinary stardom in Bolton.

They are the young men and women who have donned the chef's whites and are working hard for a kitchen career at Bolton Community College which recruits around 60 would-be chefs a year to its popular catering and hospitality NVQ course.

In the past the college has helped train chefs such as Paul Heathcote and Mike Harrison who went on to culinary stardom.

The standards set by the catering department are so high that the launch of the first-ever Bolton Food and Drink Festival will be held at the college's Grosvenor Restaurant.

The young team, aided by tutors, have created a special "Taste of Bolton" menu for the launch lunch on Friday for the specially invited guests to taste.

Curriculum leader, Margaret Featherstone, said the catering course can last up to three years and offers various levels of NVQs.

"Some of our students are working in the Midland in Manchester, The Lowry in Salford Quays and De Vere's at the Reebok Stadium as well as top restaurants around the country.

"But others have different ambitions - they might want to work in the hospital kitchens or in a nursing home.

"We have a very good rapport with local employers and our students go out on work experience placements in kitchens in Bolton and Manchester."

In order to keep up with current food trends students are also encouraged to keep abreast of what is happening in professional kitchens throughout the area.

As part of their courses all students learn in a fully equipped production kitchen and how to perform "front of house" duties such as maitre de so they know the pressures involved.

The college also runs the Grosvenor Restaurant where members of the public pay for lunches and evening meals. It has become so popular that the restaurant is usually booked up at least a month in advance.

The students also run a bistro called Cafe at 35, open to public, students and staff, selling a variety of dishes like salads, chillies, lasagnes, fish, soups and sandwiches. There is also a bakery which sells student produce.

Top Bolton chef Paul Heathcote, who runs a highly successful stable of restaurants including The Olive Press in Bolton, has fond memories of his training at the college.

"I can still remember all the basics I learned while I was at college. I could bore for England on the different qualities of yeast. I got a very good training there.

"They have a very good operation and two of my staff are on courses at the college. They have very good lecturers and a great track record."