![]() On my return to the UK I went back to the Fat Duck for a real stage, but realised that a life in restaurants and hotels wasn’t for me, so I went to work in patisseries, knuckling down for nearly three years at Bachmann’s Patisserie in Thames Ditton. In 2007, following two years of intense training, I was picked to represent the UK at the WorldSkills competition in Japan and I became the first British pastry chef to win the coveted Medallion of Excellence. Not only did I learn the vital skills that would stand me in good stead for years to come at university, but it was there that I fell in love with pastry, chocolate and desserts and where I met my friend and mentor Yolande Stanley MCA, my pastry tutor and the person who introduced me to WorldSkills – the event that would, in time, propel my career beyond my imagination. When I was 15, having been interested in cooking at school, I was given a week’s work experience with Heston Blumenthal at The Fat Duck and it was then that I realised I wanted to be like him.įrom then on I worked in local restaurants alongside studying for my 1st Class Honours degree at Thames Valley University (now the University of West London). My grandfather was a chef and his uncle owned a patisserie in Paris, so I was pretty certain this was the career for me. ![]() I knew from a very early age that I wanted to be a chef. Visit National Restaurant Awards website.Follow National Restaurant Awards on social.
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