History of ChefJPS explains my training and work history.
Food and Nutrition at GCSE sparked a passion for food creativity, cookery and patisserie, aged 15 years old, in the classroom at Swanage School, Dorset. , I found I was good at cooking.
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.
Catering Work History
At 16 I did my Commis Chef Apprenticeship at Farmer Palmers Farm Park which was supported by HIT Training. This resulted in me being trusted to be the main chef 2 days a week when our Chef was on days off. Calm under pressure when there were 1,000 people on site that needed re-fuelling.
Wanting more, I then expanded my knowledge and skills at White Pepper Cookery School run by Luke and Mark. My White Pepper Chef Academy Diplomas was a highly enjoyable, intensive 16 weeks of learning and practical covering so many aspects of fine dining and the running of a kitchen.
Passion for Patisserie
These skills helped me walk straight into my first full time job at Le Petit Prince French Patisserie and Bakery. The team were fantastic and I admired my boss’s desire for expansion. The food was top quality and during lockdown the business adapted so we could keep working creating a variety of takeaway patisserie, and eventually I was delivering them afresh at 6am!
The hours dropped at Le Petit Prince Patisserie by the 2020 Coronavirus Lockdown.
Lockdown was an opportunity
As the hours had reduced during the 2020 Coronavirus Lockdown I saw an opportunity to expand my passion for photography and entrepreneur spirit.
During lockdown I made bread and sold to local people, taking orders, and delivering each fresh loaf, personally, each morning. I also created a website to show some of my work digitally and combined my passion for photography with cooking.
A simple YouTube channel was fun, filming basic meals for people to cook stuck at home.
Training With ‘Michelin’ and ‘Relais & Chateaux Chef Stephan.
In May 2021 I joined The Priory Hotel, Wareham. With the brilliant reputation and stunning food I learnt alot from Head Chef Stephan Guinebault, an unforgettable experience. Take a look at their dining offering.
Back to my roots.
Jumping back in time, as with many people my first memories of cooking would have to be delicious smells and taste of baking with my Gran and at home.