What does receiving this award mean to you personally and professionally?

Receiving this award meant so much to me in different aspects of my life. Competing last year and missing the benchmark for achieving it, I decided that I had to try again. My mother always told me that standing up after you fall means more than walking your entire life, and my father is a living example of this. 

It gave me a lot of confidence in what I do, showing my determination and passion for this industry, and I am so thankful for being recognised by the examiners. Professionally, it has impacted my role in the kitchen in terms of development and management. I’m now taking more responsibility for development, which is my true passion.

What was the most challenging part of the Graduate Awards exam for you, and how did you overcome it?

I would say it was time management. This is always a big element of examinations that truly test capability. It was something I struggled with in the beginning. I overcame this by learning to properly keep track of all the tasks I had to do in order, in such a way that I could have four things going on at once and know exactly when and what would be ready.

How did you prepare for the exam, and were there any unexpected moments during the day?

I completed all my tasks separately at first, deciding exactly what I wanted to do. After that, I did a full run-through to see what would work best in which timeframe and then redid it in the right order. The only challenge I faced on the day of the examination was managing the cooking times with ovens I’m not used to, but luckily all the other competitors were very good to work with, and we all worked together.

Can you share a moment during the Graduate Awards process that really stood out to you?

A moment that truly stood out for me during the Graduate Awards would be when I finished my showpiece. Alina, my fellow achiever and close friend, hugged me. We both sighed with relief and were so proud of what we had created.

Where do you see yourself in five years?

In five years, I would love to be part of a big development project, or even a food journalist, which has been my dream job since a young age. Writing has always been my other passion, and I would love to be able to combine the two industries and do write-ups about all of the amazing chefs and restaurants this country produces.

What advice would you give to future candidates preparing for the Graduate Awards?

The best advice I can give to future Graduate candidates is to stick with the best and classic methods of pastry. Showing that you can do classic pastry to perfection is the best way of showing what you are capable of and truly understand the art. Practise everything as frequently as possible, making sure everything, especially the smaller things, are perfect.

How did you find the mentor trip?

The mentor trip this year was very insightful and informative. I thoroughly enjoyed every moment, especially being surrounded by so many chefs with an abundance of knowledge. It was also such a good opportunity to see what great produce Kent has, and the passion behind the people providing us with these amazing products. My highlight of the mentor trip would be shucking my first-ever oyster, something I will never forget. And then, of course, the dinner in the evening and the incredible food we enjoyed.

If you could cook or bake for any person in the world, who would it be, what would you make and why?

The one person I would always want to bake for is my grandmother, Granny Thea. She is the one who took me into the kitchen when I was seven years old and taught me how to make cookies. She always allowed me to help in the kitchen as a child. I would make her my carrot cake, as it’s now a family tradition that I make this every time I go back home to visit.