Orin, Professional Culinary Arts Level 3
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Other
- Yasmine, Computing Level 3
- Xhuada, Health care: Clinical Level 3
- Sophie, Hairdressing Level 2
- Sherrie, Construction Level 3
- Sean, Foundation Degree in Furniture: Design and Make
- Sam, Performing and Production Arts Level 3
- Sam, Countryside Management Level 3
- Rameen, IT and computing Level 2
- Poppy, Art and Design Level 3 UAL Extended Diploma
- Philip, Foundation Tier 3
- Monet, Floristry Level 3
- Michelle, Motor Vehicle Maintenance Level 3
- Merhawi, Engineering
- Lottie, Tourism Level 3
- Lauren, Beauty Therapy, Level 3
- Khalia, Performing Arts Level 3
- Kai, Performing and Production Arts, Level 3
- Imogen, Media Makeup, Level 3
- Grace, Business, Level 3
- Gabby, Health and Social Care: Clinical, Level 3
- Fraser, Horticulture, Level 3
- Eric, Professional Cookery, Level 3
- Enda, Teacher Training, Level 7
- Chloe, Animal Management Level 3
- Charlotte Newton, Access to HE Level 3
- Bradley, Public Services Level 3
- Anne, Accountancy, Level 4
- Amina, A Levels
- Amelia, Childcare, Level 3
- Alex, Games Development Level 3
I originally applied to do carpentry and wasn’t very good at it, so I changed. I am now doing the Level 3 Professional Cookery course and have found it really good.
The course is hands-on work which I like as I work well with that style of learning. There’s a lot to learn here. The teachers are all amazing and are really supportive and encouraging.
Doing this course has given me lots of opportunities. Winning the Young Risotto Chef of the Year 2021 was really encouraging. I was so shocked; I didn’t think I had a chance. I learnt so much in one day with my tutor Simon Genduso, including how to prepare and present the dish properly.
Working at the Fat Duck restaurant will be really good, it’s an amazing opportunity and I’m excited to see what goes on behind-the-scenes. I also work part-time Pizza Express which is helpful to get an insight to the health and safety side of things.
I’ve really enjoyed my time at college. If I didn’t come here, I wouldn’t have the same opportunities with the Chefs Academy at exclusive hotels. I’ve gained so much confidence being at college and would recommend this course to anyone.
I would love to go to New York one day and work in a top restaurant as head chef or to own my own restaurant.
Interested? Find out more about our Hospitality and Professional Cookery pathway
