Studied: Catering & Hospitality
Progression: Now a Senior Sous Chef at College Court Leicester
Why did you decide to study at Coventry College?
I decided to study at Coventry College because at a young age I had a passion for cooking, all thanks to my father. I used to watch him in the kitchen all the time, then one day I decided I wanted to make my dream my job. So I searched around to see if there were any catering colleges close to my home and, hay presto, I found Coventry College and the rest is history.
What course did you study, and what did you enjoy the most?
I studied Catering & Hospitality from 2009 until 2012, and the one thing that I really enjoyed the most at college was being taught the different styles of cooking, from classic french to modern day techniques. I also enjoyed being taught how to serve and interact with customers because at the College there is a custom built restaurant, where customers from the local area can come in and enjoy three course meals.
Having this facility at the College helped teach me the correct way to offer different styles of service; this would include anything from banquet service all the way up to silver service.
How has your career developed since leaving Coventry College?
My career started like any other passionate chef by getting myself a job. My first job was at a hotel in Meriden, Birmingham called The Manor Hotel, as a Commis Chef. Whilst there, I was able to put the banquet style service that I was taught at college into action. I was at the Manor for two years; I then went on to places like the Hilton Birmingham Metropole (Chef de Partie), Hogarth’s Hotel Dorridge (Senior Chef de Partie), Arden Hotel Stratford-upon-Avon (Junior Sous Chef), The Cross in Kenilworth which is a one Michelin star (Chef de Partie), then to my current workplace which is College Court in Leicester where I am currently a Senior Sous Chef.
What was the most important thing you learned at Coventry College that has helped you in your career?
The most important thing I was taught at college was how to treat customers and other members of staff in a professional restaurant environment.
What advice would you give to those following in your footsteps at Coventry College?
The one may piece of advice I would give to any budding chef is to take in all that is being given to you, because the more knowledge and skill you absorb from the chef lectures at the College, the more successful you’ll become in the future.