Issue 1 Spring 2008
Regent’s students remember Martine Vik Magnussen
From the Book of Condolences A vibrant, bubbly personality She enlivened discussions Loved by all who surrounded you
by Hayley-Jane Marshall
Our thoughts and sympathy are with you
and Sarah Dhupar
A one minute silence in memory of RBSL student Martine Vik Magnussen was held in Herringham Hall on Friday 4 April at 12:00. The event was attended by a large number of staff and students who came to honour Martine’s memory. Faculty of Humanities and Social Sciences Dean Judith Ackroyd signalled the beginning of the silence, and a bell rang to announce its end. A memorial service was held the following week, on Thursday 10 April. Herringham Hall was full of people who attended the service to pay their respects. The memorial service was led by the Reverend Paul Thomas and Reverend Torbjorn Holt, rector of the Norwegian Church in London, with contributions from Martin Timbrell, Dr. Richard Gregson and Sebastian Villyn. A pianist and choir from St. Marylebone
We will remember you She was friendly and cheerful A smile like sunshine
Parish Church had been arranged for the service. Afterwards, there were queues of friends, staff and students waiting to contribute to the Book of Condolences, which is going to be bound into a book for the family. The service was beautifully arranged. It was a perfect opportunity for friends, students and staff to say goodbye to Martine and to take the time to have her in our thoughts following her untimely passing. She will be deeply missed and never forgotten.
Kensuke Kajita storms Webbies
HASS’s new Dean takes to the stage
by Dave Bolton
by Dave Bolton
Awards ceremonies exist to honour excellence and the ‘Webbies’ are no different. Held annually at the St. Louis campus by the School of Communication, this year marked the 19th running of the event, and over the course of two-and-half hours 63 awards were handed out to students from all over the world.
Let us start with a few words of caution for those who haven’t dealt with the new Dean of Humanities, Arts and Social Sciences, Dr Judith Ackroyd. Don’t call her ‘Judy’, don’t dismiss her previous academic work as “just roleplay”, don’t remind her that she may have to cut down on foreign trips and above all, don’t ever ask her to make masks. What could get you into her good books is if you offer to take her for coffee in London’s new café culture that has sprung up since she was a student in London in 1982. “I still can’t get over the change in the cafés and the food,” she says, a statement echoed by those of us who remember a big night out meaning dinner at an Angus Steak House restaurant. Having recently moved to London from the Midlands, Dr. Ackroyd is enjoying being back in the capital city, with the attraction of living by Regent’s Park. In addition, she’s looking forward to the “excitement and energy” of her new role. “For somebody coming in my position,” says the enthusiastic former Associate Dean at the University of Northampton, “it’s ever such good fun,” but at the same time, “it’s a hell of a challenge because everything is new.” She stresses, however that
Everything that you would expect to see at an awards ceremony was there. From the red carpet being patrolled by the (student) media to acceptance speeches which thanked mums, dads and other
whilst change is unsettling, the important thing is that attending and working at Regent’s College should be ‘a positive experience.’ Dr. Ackroyd was hired to take on the newly created role of Dean of Humanities, Arts and Social Sciences (HASS) after the College restructured into two entities. The other, The Faculty of Business and Management, is now led by Martin Timbrell. The brief for heading up the humanities side of the college was complex: a person from an academic background and also from a ﬁeld that dealt with the performing arts, who would also be able to include the School of Psychotherapy within their remit. For Judith, as the former Associate Dean
(Research and Business Development) at Northampton University and the author of many publications and articles dealing with the role of theatre as a way of dealing with problems and situations, this seemed an ideal role. “I am ﬁrmly of the belief that anyone who manages academics should be an academic,” states Dr. Ackroyd, sitting forward to emphasise her point, before leaning back again and smiling, which is something she does a lot. Managers have the capacity to be intimidating, but Dr. Ackroyd has an infectious enthusiasm. Casually dressed and keen to answer all questions thoroughly, she seems less like an academic and more like someone who might also perform. Considering that the majority of her published work deals with Applied Theatre which requires her to deal with those not used to treading the boards, this isn’t surprising. She points out that she is into “building communities” and not just on getting reluctant businessmen to engage in role play as, laughing, she points out for many the thought of performing is “the kiss of death!” However, accepting this newly created role at Regent’s has not been without sacriﬁce for Dr. Ackroyd. Apart from the obvious
Literally Gorgeous: Degrees of Freedom - two RACL graduates’ fashion line
Regent’s Got Talent: Making their mark on the world discover the hidden talents of Regent’s staff and students
College Cup Catastrophe Regent’s are trounced in football ﬁnal
Comment Welcome to the ﬁrst issue of The Regent, the newspaper for students, faculty and staff at all of the Regent’s College schools. With the four schools under the Regent’s banner having recently been united, we feel that this is an ideal time to be launching a campuswide newspaper. Our aim is to continue building lines of communication between the schools by sharing the news coming out of each school and the issues common to us all. This edition has been produced by enthusiastic student and staff contributors from RBSL, EBSL and RACL, with contributions from both degree students and study abroad students from our afﬁliate colleges. The volunteer writers, photographers and production staff were assisted by two members of the teaching staff. The funding for production comes from Student Services under the direction of Frank Siegmund. We want to thank our contributors for their work and effort: Francesca Barrow, Dave Bolton, Sarah Dhupar, Katelyn Lemasters, Hayley-Jane Mar-
shall, Juan Piccirillo and Elizabeth Campbell. We also want to thank Sarah Dhupar, EBSL Academic Advisor, for production and editing help and Noemi Sadowska, RBSL senior lecturer in Global Business and Design Management , for designing our layout. In this edition you will meet the new HASS Dean Judith Ackroyd, remember the tragic loss of student Martine Vik Magnussen and see the sartorial achievements of two Regent’s alumni being modelled by two of the current crop of students. With many of our contributors about to graduate or return to their home countries at the end of term, we need new blood for the next edition, which is scheduled for production in November 2008. Ultimately we want the paper to be written, edited and produced by students and administrative staff and hope it will provide a vital voice and guide for students in all of our schools. So, if you have a lead for a story or you think someone should be featured, let us know. Please come and lend your support and have your say. Leslie Viney and Phil Grey
Q&A with the new Dean by Katelyn Lemasters
What accomplishments are you most proud of? I am most proud of two things. Firstly, the teaching experiences I have had with school and higher education students. Secondly, I am proud of my research into acting and role, and the book, Role Reconsidered, which was the result. I am proud of this because it challenged the ﬁeld’s assumptions and charted a new way of conceiving applied theatre work, which has now become accepted as the norm. Funny that it seemed so scary at the time because I was turning upside down what so many key writers had been saying. I wondered how they would react. Now, no one would raise it as an issue. Where do you feel is the best place to study and perform theatre? There are many great places to study and perform theatre. It de-
Kensuke Kajita storms Webbies
members of the team, even the Webbie itself being brought on to the stage by a succession of attractive girls. There were students who were nominated for several awards, there were international guests and there were people who were unable to attend (although there were no videoacceptance speeches). The campus had even found a comedic double act as hosts who attempted to keep the show ﬂowing and on schedule. The big winners on the night were Japanese student Kensuke Kajita who walked away with ﬁve awards in Advertising and Marketing Communications and the Vienna campus who
pends upon what a student wants from the course. Some wish to study the form, others to learn to perform themselves, many who chose to study at universities (as opposed to training schools) wish to do a bit of both. Then there are types of theatrical form. The world offers huge range of different genres of theatre, from Nigerian Igbu mask to Japan’s Kabuki. New forms are often hybrids which draw from many forms. Physical theatre derived from ensemble companies is experiencing signiﬁcant interest these days and I am delighted because it challenges ﬁxed notions of what is theatre. Regent’s College already offers a selection of highly successful drama courses and we will be developing this portfolio. So, I would say that Regent’s will be the best place to study of course! Best place to perform? I like to see theatre in unex-
picked up ﬁve awards collectively in Print Journalism and Video categories. The rest of the awards were handed out (unsurprisingly) to students from the St. Louis campus but there was no denying the quality of the international entrants. Alexandra Ruths, who represented the Vienna campus, was understandingly pleased as she picked up two awards for herself (Print Review & Studio Production) as well as an accolade for her boyfriend, Paul Krauskopf. “It’s such an honour to even be nominated” she said, “but to win is unexpected”. A sentiment echoed by Kensuke who, in winning the award as Outstanding SOC Senior, could only
pected places. Fiona Shaw read The Wasteland in a performed reading – directed by Deborah Warner – in a warehouse in New York. That sounds exciting! I enjoy entering theatre spaces that have disturbed the space and thus the dynamics of them. A group of my students invited the audience into the hall to ﬁnd the seats all gone and a circus ring created. They performed Hamlet as a clown troupe. Another group ﬁlled a small room with peat. The smell on entering was amazing. It was probably a foot deep. They were performing an ensemble piece of physical theatre based on an Angela Carter short story. I recall sitting on the ﬂoor very close to one actor shoving another’s head into a bucket to depict a witch hunt. I got splashed. It felt so exciting. I recall a performance piece in a car park. So I like to be surprised …. though I also like to sink into a nice comfy seat at the National!
mutter the word “awesome” as he was submerged under a scrum of well-wishers from his adopted campus. Debra Carpenter, Dean of the School of Communication, believes that having international competition for the awards will only make the competition stronger. “Last year was the ﬁrst time that we invited (international) students and we hope that the success this year will encourage other campuses to participate.” She added that “Webster is an international campus, sometimes we forget that there are students on other campuses who can beneﬁt from visiting us and seeing what we have to offer.”
The Webbies – A nominees view! By Dave Bolton
Photo: Juan Martin Piccirillo
HASS’s new dean takes to the stage
move away from Northampton, she fears she will have to take more of a backseat in her contributions to published work, whilst being unable to accept her many invitations to speak and run workshops abroad. Admitting that she is “painfully behind in my reading”, she says it’s a small price to pay for the new opportunity that she has been given here in London. I ask her how she will be using her past experiences in the position at Regent’s College. She pauses, consid2
ering her answer carefully before answering. “I want the work (of HASS) to be recognised and valued,” she states, but while she isn’t speciﬁc about incorporating any theatre links, she has not ruled out the possibility of “using drama to work with staff to develop the Faculty”. As we all have a role to play at the college, this could be an innovative approach and Dr Ackroyd could be just the one to show us exactly what it is. Just don’t call her Judy.
“And the winner is ....”. I sit there with my heart pounding, clammy hands, a prayer to a previously ignored deity. Speech prepared, sporting a newly purchased waistcoat, I look like a man who should win an award for sartorial elegance at the very least. I know that being nominated is supposedly enough, but when you have endured 24 hours of air travel to be there, you want to win something for your trouble. I have always found awards ceremonies to be curious events. They exist not only to celebrate success and honour the worthy, but also as a reminder that not everyone can be a winner. For every ﬁve nominees, there will be four who do not win. The nominees will sit there, the eyes of the world upon them as they politely applaud their own failure. I will always remember a scene from the US Show ‘Friends’ when Joey was nominated but didn’t win and was ﬁlmed swearing and ranting at his companion. I happen to think that is a far more realistic reaction than nodding sagely as
your name is not read out and you mentally relocate to the bar. So, upon discovering that I had been nominated for a Webbie for Print Review Column by the St Louis School of Communication, I was unsure as to how to react. It was fortunate that I had already been invited out by the Dean as the London representative. But being nominated for an award meant that I would have to keep my competitive nature – already well known to my UK colleagues – ﬁrmly in check. Once in St Louis, the welcome afforded to me could not have been warmer. My lodgings were comfort-
able, my fellow International Student (Alexandra Ruths, from the Vienna campus) was fun to hang out with and I got to see the famous Arch. We were made to feel like VIPs by the attentive faculty. Even when we arrived at the ceremony, we were interviewed and ﬁlmed on the red carpet by GTV, the campus station. Then we were ushered into a front row seat, which is when I realised that I was representing not only the London campus but also England itself. And, yes, I still wanted to win. The place was decked out with photos of the nominees and a big screen to show snippets of the nominated films and projects. It was hosted by the self-titled ‘comedic duo’ Larry Baden and Bernie Hayes, two campus professors. There were the Larry Girls, female (mainly blonde) students who made me think of the Wheel of Fortune. There were 63 awards handed out and a short student ﬁlm split into digestible chunks that were distracting enough to calm my nerves. These ceremonies are to reward talent
by Sarah Dhupar
A series of internationally-themed weeks kicked off at Regent’s College between 7–11 April with the events of European Week. Organised by the staff from the International Programmes Ofﬁce at EBSL, the events brought 20 guest presenters from 13 different EBSL partner institutions across Europe to take part. The week began with a launch party for Regent’s College staff and guests. Martin Timbrell, Dean of the Business Faculty, gave the opening speech and thanked European guests and academics across Regent’s College for supporting and participating in the events. Over the next four days, academics from the institutions delivered guest lectures with European themes, including ‘Intercultural Communication in Europe’ delivered by Elisabeth Dickson of ESPEME Nice, and ‘Service Marketing: A Spanish Case’, delivered by Lorea Narbaiza from Universidad de Deusto in Spain. Using a case study from her home town of San Sebastian, Lorea reported on reactions to a modern building that had been built in the traditional town. Each lecture brought a cultural aspect from a different part of Europe. One popular talk on, ‘Pablo Picasso: Vida y Obra’, delivered by Maria Victoria Chico Picaza from EBS Madrid, is now featured on the EBS website. Many of Regent’s College’s own academics also delivered guest lectures, including Dr. Liz Allen of EBSL, on ‘Britain in Europe: is there a culture clash?’ which forms part of her own module ‘The Business of Culture: Britain and the Heritage Industry’. Liz said: “The lecture had a highly relevant British Culture focus, looking at the construction of the British identity, and looking at the way that has been forced partly in relation to the French as Other.”
European Week is a big success The student Council coordinated a number of social and cultural events as part of European Week. The European themed events included three European ﬁlms, a European sofa quiz, a Eurovision song contest, and a European photo contest. The proceeds from a European Wine and Cheese Tasting event went to a Russian children’s charity. Staff and students let their taste-buds explore the continent with wines and cheeses that had been donated, while a contemporary jazz band performed. Two sporting events were organised by Regent's College’s Sports Coordinator Lisa Downey – a European tennis tournament and a staff versus student European football match (which the students won!). An important part of European Week was the Study Abroad Fair in Herringham Hall, which offered study abroad options for students. “While study abroad is a compulsory aspect of their degree for EBSL students, the
How a star was born by Sarah Dhupar
A new computer system is in the process of being implemented across Regent’s College, as some of you may have noticed with the recent competition to name that system. Many entries were received from both staff and students, including ‘Parklife’, ‘Octopus’, ‘Regentology’, ‘Regis’ and ‘SID (Student
Fair gave many other Regent’s College students a chance to see what our partner institutions have to offer, and to promote studying abroad as an option,” said Katie Morris of the International Programmes Ofﬁce. The Fair contained 36 stands representing each partner institution and each study abroad choice. Each stand was staffed by representatives from participating universities as well as exchange students, and students who had returned from their study periods abroad. Also at the Fair were stands by several language co-ordinators from EBSL, with information on each of their respective countries, such as travel and tourist information, pictures, papers, and examples of typical food. All of this was set to a background of European music and a slideshow of the partner institutions and the countries where they are situated. “It was very successful and enjoyable, well attended and informative,” said Katie Morris.
Information Database)’, and at the Project Board held just before the first phase of the launch, ‘Star’ was chosen as the winning entry. Standing for STudent Administration Record system, the winning name actually came from (STAR) Project Manager Julia Crossman, so the 50 pounds bookshop voucher prize went to the person who submitted the entry that came a close second, Secretary Shirley Paul, for her entry of ‘SID’.
Champagne served with Gallic pomp and ceremony by Hayley-Jayne Marshall
College librarian Sven takes the Lib Dem whip in Lewisham by Dave Bolton
For many people who decide to take up residence in this country, it’s usual to take only a passing interest in British politics. Unless something affects their own sphere of inﬂuence, they are content to leave politics to the pages of the newspapers or the television networks. However, here at Regent’s College we are proud to have an individual who both comes from outside the UK and is ﬁrmly involved in the political spectrum here. Sven Griesenbeck, who originally hails from Germany and works in the college library, has lived in London for 11 years. Having joined the Liberal Democrat party in 2005, he was recently elected Chief Whip of the party
for Lewisham in South London. As the party of the group within the local council, he is responsible for helping the party with group cohesion, ensuring that voter turnout is high and keeping the higher levels of the party fully supported from the ground level. Knowing that “it would be a bit awkward if the people of Britain were represented by a foreigner,” Sven took and passed the Citizenship test in August 2007, making him a legal citizen of both Britain and Germany. This pairing may sound unusual, but as the Royal Family themselves are descended from Germanic stock, it shouldn’t cause too many raised eyebrows when the time comes for Sven to hit the campaign trail.
Students and staff at Regent’s College experienced an exciting French Ceremony called Sabre d’Or as part of the EBS European Week activities taking place on campus. The ceremony, which involves severing the top off a chilled bottle of Champagne with a sabre, was performed by Grand Master Jean-Claude Jalloux of the Confrerie du Sabre d’Or. The international order, with 15 Caveaux de Sabrage around the world, dates back to Napoleonic times, but today the ceremonial tradition occurs mainly in restaurants and hotels around the world. Students and staff gathered in Herringham Hall on Friday 11 April to await Jean-Claude’s arrival, which was slightly delayed by the weather. However it was worth the wait to witness this unusual event. He held the bottle of champagne with one hand and the sabre with the other, and with a quick ﬂick of his wrist, sent the neck flying cleanly away “It can seem daunting when you are initially handed a sabre and a chilled bottle of Champagne with the expectation that you will sever the top of the bottle with the sword’s blade. All it needs is a ﬁrm wrist with a high
elbow and you’ll be back at your table regaling your fellow guests with tales of how easy it really was,” said Jean Claude. When performed on a suitably chilled bottle of Champagne, the cork and glass annulus (ring) ﬂy away, spilling little of the liquid. The pressure of the Champagne always ensures that no glass falls back into the bottle. Check the website before trying this at home! www.confreriedusabredor.co.uk
After Jean-Claude demonstrated the art of severing the top off a champagne bottle with his sabre, he invited a member of the audience to give it a try. Katie Morris, a member from the International Programme Office (IPO) team stepped up to the occasion, severing the top of perfectly. Katie was knighted and awarded a certiﬁcate for her newly found skill. Following the event, guests were served Champagne and a range of speciality cheeses. 3
Degrees of Freedom us right now, so everyone has to pick up the slack,” he says, explaining how his job can include doing anything from “just general operational management to liaising with the factories, exporting/importing, the website, ﬁguring out exactly how to get products to the stores, marketing, or backing the ﬂoor.” The line has already been snatched up by both Harrods and Harvey Nichols and is avail-
by Francesca Barrow
Blondie got it right when she sang “Wrap me in designer sheets and I’ll never get enough”. Nothing is more fabulous than having every centimetre of your body enfolded in a swathe of deliciously opulent material. Noelle Reno, who graduated last year from Regent’s College, has founded ‘Degrees of Freedom’, a clothing line of cashmere casual-wear for the woman with a jet set lifestyle who demands to be ‘comfortablechic’. Inspired by the idea of clothes that on-thego women could easily wear both in the home and outside, Noelle brought on board fellow graduate Eric Benz, to work alongside her in the company as managing director. Their vision is to encapsulate an ‘aristocratic, sensual, chic’ look in a line of tracksuits, opera coats, Boleyn jackets and dresses. “No one’s done that before,” says Noelle. As she talks about ‘Degrees of Freedom’, every word is fuelled with a sense of urgent ambition. “I was ready to leave Regents,” Noelle tells me, her baby blue eyes earnest. She spent her last college year juggling lectures with business meetings although “I was on the Dean’s list every semester.” While the typical Regent’s College lifestyle embraces the club scene, Noelle says she had already got her “degree in clubbing”, coming from a background in acting and modelling in Milan, Hollywood and Paris. With her evenings out usually related to proDegrees of Freedom Cream White Opera Coat with Cream White Wide-Cuff Cummerbund Pant Silk Cashmere Printed Racerback Top
Degrees of Freedom Cream White Opera Coat
moting Degrees of Freedom, Noelle explains that a quiet dinner with girlfriends is “far more exciting” than a night out at Crystal where “I’m allegedly a founding member but have never been.”
With a growing number of people crossing the threshold from their degree into establishing their own labels, Noelle says that what differentiates her from the masses is that “we have grown so quickly. We are trying to launch internationally all at once which is not the usual; to become a global brand from the beginning.” The company is looking to open ofﬁces in New York and Los Angeles ﬁrst and later to expand further. Noelle’s ﬁancé Matthew Mellon brings a wealth of experience in fashion to the company from his background with Jimmy Choo shoes as well as Harry’s, his own shoe line, and has been a driving force from the beginning. “Other people don’t have a shareholder with such high expectations,” Noelle says. Mathew wants to “do a million” next season, having already grossed £500,000 in the company’s ﬁrst season. The rest of the team, which includes designer Nigel Glasgow, also share the same philosophy. “If you don’t change with the season, you’re ﬁnished,” says Eric of the competitive fashion world. “The dynamic of the team is really amazing.” Eric, who met Noelle while shooting a video project as part of his Media Communications degree says, “I was always in her mind as someone who could help out or assist with an area, whether it be ﬁlming or production.” But when he began in the company aged twenty three, he had no experience of the industry and never imagined he would be working in women’s fashion. “There are only three of
Degrees Of Freedom Woodrose Bolero with Woodrose Half-Butt Pant
able now. In three years Noelle would like to have private equity coming in to buy shares in the company so they can open up their own store in London, “perhaps in Belgravia.” Chelsea Pletts, one of the DOF models for The Regent newspaper says that the clothes feel so good, “you never want to take them off!” Noelle and Eric are hoping that the fashionistas will feel the same way as she does.
Degrees of Freedom Cream White Opera Coat with Cream White Wide-Cuff Cummerbund Pant Silk Cashmere Printed Racerback Top Woodrose Bolero with Woodrose Half-Butt Pant Models: Francesca Barrow & Chelsea Pletts All photos by Elizabeth Campbell 5
Yummy Restaurants by Katelyn Lemasters Restaurant: Strada (Italian Food) “Strada makes for excellent pizza” Vogue Location: 100 Baker Street, London, W1U 6TW Hours: Monday-Saturday: Noon – 11 pm Sunday: Noon – 10:30 pm Price Range: Affordable, dishes range in cost from £4-16 Recommended Dishes:
• • • •
Spaghetti al Ragu (£8.95) Bufala Pizza (£7.95) Margherita Pizza (£6.95 Penne con Bufala (£8.25)
Restaurant: Getti (Italian) Location: 42 Marylebone High
Photo: Stefanie Larson
Early blunders of Britain’s top chefs
Street, London, W1U 5HD Hours: Monday-Saturday:
Noon-3 pm and 6-11 pm Price Range: Pricey, dishes range in cost from £7- 28.50 Recommended Dishes:
• Spaghetti all’Aragosta (£ 17.30) • Risotto ai Frutti di Mare (£ 12.35) • Grigliata d’Aragosta – Lobster & Seafood – (£28.50)
Restaurant: Wagamama (South East Asian) Location: 14 Irving Street, London, WC2H 7AF Hours: Monday-Thursday: Noon-11 pm Friday-Saturday: Noon-12 am Sunday: Noon-10 pm Price Range: Affordable, dishes range in cost from £5-10.35 Recommended Dishes:
• Chicken Chilli Men (£9.00) • Seafood Ramen (£9.50) • Chicken Katsu Curry (£7.95)
Restaurant: Green Note (World Vegetarian) Location: 106 Parkway, London, NW1 7AN Hours: Wednesday-Saturday: 6.00pm-Midnight Sunday: 1pm-Midnight Closed: Monday & Tuesday Eat in the rear dining room and enjoy live music while you munch Price Range: Affordable, dishes range in cost from £2.25-8.95 Recommended Dishes:
• variety of Tapas (£2.25£4.95) • organic marinated tofu (£6.95) • salad platter (select ﬁve from a long list of options) (£8.95)
Restaurant: The Hobgoblin Location: 21 Balcombe Street,
London, NW1 6HB Food Served: Monday-Sunday:
Noon-2 pm and 6-11 pm Price Range: Affordable, for when
you fancy a good pint of ale with your meal Recommended Dishes:
• Pad Thai (Chicken, Prawn or Tofu) (£5.95) • Kaeng Paa Kai (Chicken, Prawn or Tofu) (£4.95 excluding rice) • Massaman Curry (Beef or Lamb) (£5.95 excluding rice)
by Sarah Dhupar
There have been a lot of new things happening with food at Regent’s College over the past year, with the opening of the new Grill Bar, the Brasserie, the Deli and the new-look Refectory. But what was it like for some of Britain’s top chefs when all things food were new to them? Household name and star of ITV’s ‘Hell’s Kitchen’ Gary Rhodes may have his cooking down to a very ﬁne art now, but when he was ﬁrst starting out, he was very scared of his head chef ﬁnding out about his mistakes, and one in particular. In one of his very ﬁrst jobs, he was working in a restaurant in a hotel and a large party had cancelled, giving very little notice. This left the kitchen with lots of food to use up, but in particular, with six large boxes of extra ﬁne French beans. The chef wanted them cooked, wrapped in portions of 10 and frozen. “It came to a large pot of boiling salted water and for a mad moment I decided to tip all six boxes of beans into the pot, rather than cooking a few at a time,” says Gary. “The water be-
Dave plays chef for an hour by Dave Bolton
I am scared and it shows. In my hands I hold a very sharp piece of metal, with which I have to complete what seems the relatively simple task of cutting up a cucumber. The chef standing beside me is barely able to conceal his disdain, and tells me to “hold the knife like a man” and explains again how to slice and dice without losing my ﬁngers. Losing my ﬁngers is the last of my worries, it is getting through the hour that concerns me. In retrospect I should have realised that there would be an element of danger when I agreed to this. After all, I have seen enough cookery shows over the years to realise that cutting of vegetables is an integral weapon in a chef’s armoury, but I never imagined that I would be actually entrusted with the responsibility of preparing food for mass consumption. The presence of a health and safety form to be signed, absolving the kitchen of any blame, alerted me to the risk that I was expected to do something, and it was obviously not going to be toasting bread. Still how hard can it be to cut things?
came cold, the beans stewed instead of boiling and eventually turned a dull, yellowy, greenish colour – I was terriﬁed! I have never refreshed, wrapped and frozen a pan of beans so quickly in my life as on that day. Somehow, I managed to get away with it without the chef ﬁnding out, but I lived in fear for weeks to follow!” Another chef to suffer as the consequence of a party cancellation was the most well known and respected Asian chef in the UK, Cyrus Todiwala. “I remember one day I made 2000 scotch eggs, only to ﬁnd out afterwards that the party was cancelled,” he says. “It was completely my error as I should have checked the notice board, as it was written on there! Then one day I sliced ten kilos of bacon and piled them one on top of the other making them all stick and apparently quite useless for making ‘Angels on Horseback’ which I had to do.” Cyrus, who runs two London restaurants including the award winning Café Spice Namaste, and is a celebrity chef in India, remembers being really scared on his ﬁrst day working in a professional kitchen, as the huge cavernous kitchen and the
As I learn very quickly, it is very hard! Put yourself in the position of Richard Evans, head chef of Regent’s College. He has been a practicing chef for 16 years, three of which he has run the kitchen at the College. Not only does he have the responsibility of running a kitchen from 7 in the morning, a time when I am fortunately asleep, but he has to make sure that the staff and students of the College are kept fed and watered on a constant basis. Unlike a restaurant, the kitchen doesn’t open and close at a certain time, this is a continuous cycle of food. Which is why, when faced with the prospect of teaching someone who has no cookery skills whatsoever, he decides that the best place for me to learn is in the salad preparation department. This is where the knife and the disdain come in. To be fair, I do look the part. I have been issued with the regulation blue checked trousers, a spiffy white jacket and a small hat. However any resemblance to Jamie Oliver quickly disappears when my tutor, Christian, takes one look at my cucumber attempt and sweeps it into the bin and tells me to start again. My face goes as red as
noise of the exhausts and blowers were frightening, as was the din of the chefs busily working away with hardly a passing glance towards him. But he was hugely excited and simply wanted to make it a big success for himself. He says that it was a huge challenge to even get the senior staff to teach him. “In those days chefs did not like training their juniors and gave them only the mundane jobs forever it seemed. The biggest challenge then, was to get around them, win their conﬁdence and get them to show me their secrets.” Celebrity chef Brian Turner agrees. He says that in those days people did not want to teach you and they never shared their recipes or techniques – you just had to find out for yourself. One recipe however that he did ﬁnd out for himself didn’t go down too well with his teacher at catering college. “When I was at college I thought I was a real clever chappy. One day we were to make an apple pie, and on the recipe it said to put in a clove, and of course I thought this meant a clove of garlic. When it came to the tasting my teacher said to me ‘Erm, Turner, what’s this?’ Having realised what I’d
done I told him that my knife must have been dirty with garlic!” His ﬁrst experience of a professional kitchen came at a very early age when he used to help out in the big and dangerous kitchen of his dad’s transport café. He studied domestic science at school, which in those days was very unusual for a boy, and from his teacher’s and his dad’s suggestion he then went on to catering college. From there he came to London to work at the Savoy Hotel, which he says was very daunting. “When my brother came to visit me he thought I had come to hell,” he says “what with all the fire and the people running around shouting at each other.” One bit of knowledge that you would think would come from just plain common sense though is: if you leave something cooking for too long, it is going to burn, as Executive Chef of the ﬁve star Royal Garden Hotel Steve Munkley found out one day. “I burnt a soup for 300 people beyond repair half an hour before I was due to serve it. Every body under the sun was chopping onions – I have never made soup so fast in all life that wasn’t out of a packet! I take full responsibility – I put it on the stove and turned it on, I just forgot that I had done it!” Someone else who started at the bottom making mistakes along the way but still made it to the top is Chris Galvin, Head Chef of the only Conran restaurant to have a Michelin Star, The Orrery. “I started out washing up for Antony Worral Thompson, and he will never let me forget it!” says Chris. He was learning to cook at the same time though, and he loved every minute of it, even if sometimes he was a bit too enthusiastic in his work. “I made loads of mistakes when I was starting out, but my biggest one was when I was so keen to wash up that I took the pan which the chef had taken the mussels out of and threw all the mussels stock away that was in it – which he was just about to use. The chef was an old fashioned guy who gave me a right telling off!”
Ten things you should know about London (according to a Londoner) 1. It is not cheap! 2. People do not care whether you have a nice day or not 3. Hotdogs purchased from vendors in the street may not be of premium quality 4. Riding on the Tube is an experience best undertaken after 10am and before 4pm 5. The myth of the cheerful taxi driver is exactly that …. a myth, as they are normally surly, less than keen to drive any great distance and will refuse to take you anywhere after midnight that is not on their way home. 6. Tickets for Premiership football
the tomatoes that will form part of the couscous I am making, and now trembling slightly I go for attempt number two. This is even worse. I am so conscious of where my ﬁngers are in relation to the knife that I am unable to cut with any speed at all. Worse is the fact that out of the corner of my eye I can see two people chatting blithely
matches involving London clubs are hard to come by … unless it is for Fulham 7. Camden Town on the weekend is to be avoided like the plague 8. Cyclists live and ride by their own laws; take care when crossing the road even if the little green man says you can cross as you may still get hit by someone in a fluorescent tank top. 9. You are very unlikely to run into any of the Royal family, even if you go to Buckingham Palace. 10. Bus drivers are even worse than taxi drivers. D.B.
away whilst their blades make short work of the seemingly endless procession of vegetables. Christian has had enough of my incompetence. “Can you prepare me some French dressing?” he asks. I mumble that I do not actually know how to do that, but if he
The Regent’s guide to a hot night’s clubbing in London by Francesca Barrow
When the library doors close and the clock strikes eleven, Regent’s College comes out to play. Lucky for us that London has one of the best club scenes in the world. But as new clubs come and go, where is it that Regents’ students should be to show the rest of the elite how to party?
Jermyn Street The Original and still the Best? The library-esque wooden walls of Tramp must have many stories to tell from its thirty ﬁve year existence. One rumour goes that a young Shirley MacLaine even fell asleep on top of a table one night. Founded in 1969 by Johnny Gold and his business partner Oscar Lerman, Tramp has seen the likes of Michael Douglas, Elizabeth Hurley, Peter Sellers, Kate Moss, Paris Hilton and Princess Anne to name just a few. If you prefer your clubs modern and vast, then Tramp is not for you. Its traditionally designed interiors and homely feel give those who party at this exclusive members’ club ‘the feel-
ing that everybody is partying together’. There is a cocktail of classic music that’s hard not to like, impeccable treatment from staff that have probably been there since the place opened, a separate restaurant bar area with a disco menu also available throughout the night. Add to this a selection of the city’s most infamous crowd and you have one of London’s best loved nightspots. Dolce
Air Street To-the-Vita Dolce is a relatively young entrant to the club scene, having just opened in December 2007. Considering its competition (with a range of clubs such as Mahiki, Maddox, Cukoo and Movida in close vicinity), it has not done too badly. It has played host to some sophisticated clientele such as Roberto Cavalli, which just so happens to be the standard Vodka they serve there. The club is certainly pleasing on the eye with the inside painted simply in black and gold, with water features and impressive chandeliers. And for those who like to make a show of themselves, there are two podiums at the centre of the club
which feature some light entertainment such as erotic dancing, complete with chains and whips! That the dancers they hire are nothing to write home about is unfortunate (and I’m not just saying that because I think I can do better). The service could also be improved upon and following a great start in the way of music, the DJs now let the place down. It is not clear which way Dolce will go, though it is deﬁnitely worth a visit, but better sooner than later considering that the crowd is rapidly deteriorating. Crystal
Wells Street Crystal Clique, literally If you’re in the mood to shine like the sun, Crystal is the epitome of all that is extravagant about London night life. The crystal type lighting feature that covers the whole ceiling of the club seems designed for a crowd expected to order the best: that is, countless bottles of Crystal along with the usual Belvedere. And that’s not wrong. The array of guests who enter Crystal’s heavenly doors, are no less than carefully selected. In fact, the bouncers are so exclusive that even
their faces seem to express pain at letting anyone in at all, perhaps because they wish they could be the ones inside partying. Whatever you do, don’t adopt the attitude of thinking you will get in wearing Juicy Couture tracksuits, as one such high society Madame who will remain unnamed, felt obliged to do. No, Crystal calls for bling as bright as well, crystals, darling. But as much fun as it is, once we’re inside, we are also getting slightly bored of the attitude that Crystal has become known for. The fact is, if you are going to party at any one of the top clubs in London, you are likely to be fabulous enough anyway, so frankly should expect to be treated like the best. Crystal should improve on treatment of their guests, because having to stand around for longer than ﬁve minutes in ﬁve-inch Louboutin’s, while they make a big deal about what table you’re on, is neither comfortable nor acceptable. Maddox
Mill Street All hail the Almighty No club review would be complete without a mention of Maddox. Since its opening in April 2007, London has
gradually become obsessed with this members-only boutique nightclub. Its success is hardly surprising considering that the owner, Fred Moss, brings fifteen years’ experience of hosting some of the most successful clubs. Its light-box enhanced tables have seen celebrities no less than P Diddy and Keira Knightly. Whether you are a fan of the décor or not, the music is undeniably good and follows you wherever you go on account of there being a DJ both upstairs in the Italian restaurant and downstairs in the main club area. Yes, they have thought of everything here, including a heated smokers’ garden, so smokers can once again feel like they are part of the cool clique and haven’t been shoved out front, in the cold, to do their dirty work. The door staff are friendly and efﬁcient enough, though perhaps they should be slightly more selective about the number of hookers they let in the place. But as with many spots in central London, you are likely to get a mixed crowd. If you’re looking for every aristocrat in London partying under the same roof then stick with somewhere like Tramp, but there’s no denying that, for the ultimate clubber’s experience, Maddox has the baton.
Regent’s got talent and we’ve found it!
Charouz on a winning track At just 20 years old, Czech racing driver Jan Charouz has already won the 2006 F3000 International Masters championship. Jan has achieved so much so soon, his career is an open road causing momentum in the racing world. RBS Student Jan Charouz started racing at the tender age of seven in the Comer 80 class, where he raced for ﬁve years. In 2000 he moved to the ICA-J kart series in the Czech International Championship, coming
third in his second season. In 2002 Jan raced in the Czech International Touring Car Championship in the Ford Fiesta category. Together with Erik Janis he ﬁnished ﬁrst and they became the youngest winners of the Championship. In 2003 he made the transition to formula cars, competing in the German Formula BMW Championship. In 2004 he raced for Keke Rosberg’s team in the same series. After two years’ racing in formula BMW, Jan landed a seat in the Italian F3000 Championship. As the youngest driver in the ﬁeld he still managed to score points and compete with more experienced drivers. Jan Charouz gained Champion title in the F3000 International Masters Series in 2006, winning best rookie driver. He recently returned from Barcelona, ﬁnishing third in the 2008 Le Mans Series. Jan says, “We’re really happy with the result.” For more information about Jan, check out his website at www.jan-charouz.cz/
Jameson headed for stardom EBS staff member Hayley-Jayne Marshall is lead singer/songwriter for the ﬁve-piece band Jameson. Jameson were born in the winter of 2006, out of several other bands. Since then the Essex pop-rockers’ reputation has grown, along with their following.
Franco’s Chariot rocks Regent’s very own Asia School Liason Ofﬁcer Neil Herrington goes under the name of ‘Bingo Handjive’, when playing violin for hot new outﬁt Franco’s Chariot. The four-piece class their music as a ‘Voodoo priesthood dedicated to Rock and Roll’. With an eclectic range of inﬂuences, they’ve managed to create a distinctive sound that draws on punk,
Inﬂuenced by a wide range of musical styles, the band’s sound is underpinned by a catchy soul/rock sound. Jameson have been played on BBC Radio, and appeared on ITV, Sky and local newspapers, and are now keen to grow and take the next step in their musical career. From over 10,000 artists, Jame-
son are one of only 17 acts to make it through to the National Grand Final of ITV’s ‘Live and Unsigned’ which will be televised by Sky & ITV in June. For more information on Jameson you can check out their website; www.myspace.com/jamesonband
classic rock and roll, and the blues. The violin plays a strong part in their originality, giving their songs more of a gypsy edge. Check them out at: http://uk.myspace.com/francoschariot Where to see them? – Tommy Flynns, Camden. Who they sound like? – A cross between Gogol Bordello & the Clash Best Song? – Kisses in the Sun 7
Creative Seed On the 18 of April 2008, students attending Design Management in Practice module organised a Trade Show entitled Creative Seed. It represented the growth of the up and coming talent. This year they not only promoted their own talents but also those of entrepreneurial British designers, showcasing the work of Catherine Tough (interior products and gifts), Viviana de Gallegos (silver gifts for special occasions) and Rebecca Chitty (‘attention seeking’ gifts and products for the home).
Regent’s go down Katelyn Lemasters
On March 13th Regent’s College, in yellow, played for the ﬁrst time in the ﬁnal of the Southern England Student Sports Association Bowl. In an intensely competitive match Regent’s were ultimately defeated 3-0 by Buckinghamshire University.
New buzz on campus
Stand dedicated to designs by Viviana de Gallegos created by Alima Zhanabilova, Heidi Jensen & Jessica Janna
There are many things that we have come to expect from Regent’s (decent standard of education, a reasonable cup of coffee and a car park that resembles David Beckham’s garage) but beekeeping is not top of many students’ lists. However tucked away behind some ﬁerce shrubbery near the sports court there are three beehives. Not only that but they are ‘active’ beehives, a fact pointed out by the rather helpful yellow and black sign which is placed some 10 yards from these wooden homes of the Apis Mellifera or, for the uninformed, the honeybee. According to the British Beekeeping Association, many colonies of bees are ‘of an uneven temper’, which is why the garden staff have used the word ‘danger’ to draw attention to the hives. Upon further investigation it turns out these are not Regent’s Bees but rather belong to a private beekeeper who pays rent to the college in order to indulge a hobby also enjoyed by
Photo: Dave Bolton
10,000 people in the UK alone. For any now on the lookout for these hives, consider that some colonies may have up to 50,000 bees, and keep a safe distance during the summer months. It’s no fun being stung by an angry bee and as the poor bee dies after it stings, it’s a case of no winners, only losers.
Stand dedicated to designs by Rebecca Chitty created by Tina Rubin, Tomiris Akhmetova & Sarah Madani
Green members wanted Alan Sitkin
Stand dedicated to designs by Catherine Tough created by George Rozhkov, Kamilla Zhanabilova & Julia Krulova
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The Stern Report’s emphasis on the cost of not behaving sustainably – as opposed to the cost of doing so – switched on a proverbial light bulb for many citizens. No longer should the shift to a different way of working and living be seen as something abnormal. Instead, it is the status quo that seems wrong. This line of thinking has already sparked a certain number of developments on campus. In February 2007, EBS staff participated in a ‘Green Initiatives’ survey whose outcomes were transformed into voluntary action plans. This led to clear improvement in at least one area, the recycling of staff paper. On a broader scale, senior managers’ strong support for a sustainable agenda has driven a series of measures impacting Regent’s facilities management. Heating and light-
ing improvement projects were also launched, with more scheduled for the future. Yet there will always be more do, and indeed many of us have been looking for a vehicle to channel our efforts in this area. Hence the recent creation of a new volunteer association called the ‘Student Staff Environmental Committee’. The new entity, which is open to everyone on Regent’s campus, will have several purposes: brainstorming, lobbying, publicising and implementing. We will also be providing a regular ‘Green Issues’ column for the Regent’s newspaper. Meetings will probably be organised three times a term, to review progress, identify new needs and devise plans. They will be public forums, and should be dynamic and fun. Again, this is a group for absolutely everyone concerned by green/sustainable/environmental matters. Come one, come all – it’s your chance to make a difference.
Dave plays chef for an hour
shows me what to do I will be happy to prepare it for him. He rattles of a set of instructions that might as well be in Swahili for all the sense they make. Three parts mustard, two parts vinegar and seven parts olive oil. Or was it one part vinegar and seven parts mustard? My blank expression has caused another look of disdain and he directs me to a bench where the requisite ingredients are kept. From there I am told to use the blender to mix the French dressing. Finally something that I know how to use, this will be no different to mixing a smoothie or preparing a Long Island Iced Tea. Joy is short lived. My French dressing looks like something that a cat would turn its nose up at. Any resemblance to dressing is ﬂeeting and not even the addition of copious amounts of olive oil can make it look like any sort of liquid. This is becoming embarrassing, but there is a sense of annoyance creeping in. I don’t want to fail, even if it is for such a short time, but I console this thought with the knowledge that these guys have been trained in their art, and they do it on a daily basis. The preparation of food is second nature to them, and they are good at what they do. Christian is starting to see the funny side of this now. “You are the worst chef I have seen,” he laughs, “How do you manage to survive?” I tell him that for one thing I have a girlfriend who is an excellent cook, and secondly there will always be a man willing to come around to my ﬂat on a scooter to deliver me pizza. This has
The Webbies – A nominees view!
and there is no shortage of this at St. Louis. In my brief time there I was shown the Media Centre which housed a recording studio, television studio, radio station, several darkrooms, numerous editing facilities and an equipment room containing everything the aspiring Spielberg or Scorcese could want. Which brings us back to my situation. Sitting in the front row and wait-
Christian smiling even more, and the realization that I am not here on a long term basis means that he will not have to put up with my incompetence for very long. The hour is nearly up, and I am keen to ﬁnish on a good note, so ask if there is anything else I can do before taking my leave. Christian nods, and asks me to fetch him some trays of polenta from the larder. There is only a slight problem. What on earth does polenta look like? What is polenta? Is there anything simpler that I can help with? Christian is straight to the point. “I am thirsty, can you pour me a glass of water?” Finally something I know I can do! This experience has, however, not been a waste of time. I have a new respect for those that work behind the scenes at the College. The majority of those who cannot cook purchase their food without a second thought, even when buying something as simple as a ready prepared salad or sandwich. The food we consume has been prepared by another individual, using skills and working in an environment that is alien to most. They are the ones who are helping you to live. Without someone like Christian, or even his boss Richard, then I would probably either starve or have a fairly unhealthy diet. By making sure that the food on offer at the college is fresh and, most importantly, edible they are providing a valuable service. Sometimes we forget that and a healthy dose of reality does nobody any harm. It certainly has done me the world of good; anyone for cucumber and French dressing?
ing for my moment in the spotlight. Waiting for the envelope to open and knowing that I am going to have to be gracious whatever the result. Realising that maybe the nomination is enough when the competition is ﬁerce and even being invited out here is enough reward for the hard work put in during the year. “And the winner is .... Alexandra Ruths” Bugger. I didn’t say that out loud, did I?