Where i’ve been and what i’ve done!
Check out my dish plating below!
Since 2018 I have assisted Yves Quemerais, with his catering company French Chef at Home in a variety of private and public functions. These involve garden parties, shooting lunches and other celebratory events for influential figures around Yorkshire.
This is my final submission dish for the Steelite Hotel Chefs Competition, 'fish and chips with chip shop curry sauce'.
At the start of 2020 I went for a stage opportunity at Hawkyns in Amersham. This was to learn more about elements of Indian cuisine. The next step is to do the same at the Sindhu restaurant in Marlow.
Being given the opportunity to run and organise a cookery demonstration for the Wakefield Rhubarb festival, was a great learning experience. To represent Rudding Park I prepared a dish off the Clocktower Restaurant menu, textures of Rhubarb and Custard.
I have assisted in a variety of recruitment days and careers events, to help find and recruit young apprentices for the business.
Experience within Dumouchel Patisserie: in my spare time I have worked with award winning chef Thierry Dumouchel, being taught classical pastry, chocolate and bakery techniques since 2016.
Country Living Christmas Fair - Here I ran and organised a cookery demonstration, with the assistance of an apprentice chef at Rudding Park Hotel. For the demonstration, I cooked a scallop dish on the Clocktower Restaurant menu.
In 2019 I was a finalist for the Young Chef Young Waiter Competition. Cooking for chefs such as Theo Randall, Matthew Ryle and Sanjay Dwivedi.
When studying at Leeds Arts University, I was given an award for the highest effort and achievement within my year.
I was awarded this while working in the Conference and Banqueting Kitchen, it was given to me because of my hard working mentally and positive attitude.