Cooking is my passion – My story or personal statement
Being 6’4”, food has been a big part of my life and has developed into a passion of mine to create delicious fresh plates of incredible food. Personally sourcing local ingredients, harvested from the land and sea, and blended with skill and a passion gives everyone great satisfaction. I believe a positive attitude to life begins with good food and a supportive family.
With a farming background I appreciate food provenance and respect diets based upon beliefs & needs. i.e. vegetarians, vegan, gluten free and paleo.
Firstly, people say I am calm, helpful, sensible, self-motivated & dedicated young man with a strong sense of right and wrong, staying focussed on the task in hand. Secondly, good time management is very important to me, especially in a busy kitchen. Thirdly, a good work ethic, caring for customers and demonstrating proven hard work results in harmony in a kitchen. Yes there is pressure but I am not intimidated by pressure.
Cooking is my passion
I have a creative mind and I am constantly stimulated by the opportunity cooking and fine dining gives me, to express my approach to quality and creativity.
Let me take you back. Experimenting with cooking in the classroom at Swanage school, I found that this was what I was good at. The realisation that crafting ingredients into delicious plates of food could bring pleasure and confidence to others, my mind was made up. Creative Cookery is what I want to do for the rest of my life! Thank you to my teacher for showing me the way.
My Experiences & Learning Journey
Luckily for me White Pepper Chef Academy and Cookery School was a hop, skip and a jump across a field away from home! Luke and his team encouraged and expanded my knowledge.
I was so proud and thoroughly enjoyed the varied skills, from nutrition, fungi foraging, cooking over charcoal, butchery, 3-day work placement and so much more.
A 16 week full-time advanced level course. It is the highest culinary qualification in the UK. Achieving Distinction within the World Class Chef Training Bronze, Silver & Gold at the White Pepper Chef Academy’s World Class Chef Training
It started as a kid! Who would have imagined I would then have joined Le Petit Prince specialising in French patisserie, spent 18 months creating incredible food for discerning clients at The Priory Hotel in Wareham and experienced the tranquillity of food from garden to plate at Sculpture by the Lakes.
I am now, aged 21, I teaching my passion for cookery to students of the future.