When I look at where I am now to when I started my apprenticeship over a year ago, I feel like a different person – I’ve learnt so much! I passed my commis chef level 2 apprenticeship with a distinction and qualifying as ‘best in class’, a real proud moment for myself and my chef mentor, Scott Dineen.
I’m now working as a commis chef at one of the UK’s leading banks, on the pastry section with my work bestie and chef de partie, Hannah. Working here, we’re like one big family and often go for drinks on a Friday.
Last year I made it as a finalist in the Nestle Toque d’Or Awards; it was an amazing experience! 400 apprentices and college students applied, 60 made it through to semi-final and six were chosen for the final. We travelled to various restaurants and were given talks about where our food comes from. During the entire week we were being filmed and judge, not only by our cooking skills but our knowledge and skill set.
Still to this day I can’t believe I made it to the final 6! My dish was a roasted cauliflower steak, hazelnut pesto, trumpet mushrooms, purple cauliflower carpaccio and blowtorched grapefruit pigments. The whole dish was based around using food waste, something I’m very passionate about.