What was it that originally made you want to enter the Graduate Awards?

My workplace has had chefs enter the competition in previous years and I had seen them go through the process of competing. It was put to me by my senior chefs that I should consider entering.

At first, I wasn’t sure because I didn’t think I would be good enough or do very well, but I decided to take a leap of faith and enter the award. I am really pleased that I did because it taught me a lot and I really enjoyed the experience.

What opportunities have you had as a chef since you completed the award?

Since completing the Graduate Awards, I have been given many opportunities such as going on to compete in Young National Chef of the Year and becoming a rising star in the industry. It also opened the opportunity to become a judge for the Graduate Awards as well as the International Salon Culinaire.

Who was your mentor for the event and what support did you get from them?

My mentor was Ian Spencer who was my senior sous chef at work. Ian gave me lots of support throughout the different stages, working with me to carry out research that would help me during each round.

He also supported me by developing my butchery and fishmonger skills and was there for me if I was unsure of anything. Ian was particularly supportive in giving feedback and advice on what I could improve on when practising all my dishes. This helped me to make the grade to graduate whilst Ian won the Mentor of the Year Award. 

What is your job role?

I have worked at The Royal Household for 13 years. My current job role is sous chef but when I competed in the Graduate Awards, I was a demi chef de partie. Since achieving the award in 2014, I have managed to get several promotions.

How did you find the different challenges in the exam?

All of the challenges were very different, and each one required a range of skills. Some of the challenges were harder than others but the mentor days and lots of practise helped,

I enjoyed the butchery and fishmonger tasks the most as this required us to use specific skills and we also had to be able to complete them in a given timeframe.

How can a young chef best prepare for the final exam?

A young chef can prepare for the final exam by taking time to practise the butchery and fishmonger's skills. When practising set a timer, so you know you can complete the tasks in the allotted time as you will feel more confident on the day. I would also say do some research of what is in season during the time of your final exam, so you have a few ideas ready for the mystery basket task. 

How do you think taking part in the Graduate Award has helped you professionally?

Taking part in the Graduate Awards has really helped my confidence when working in the kitchen and it gave me the chance to prove to myself what I could achieve and was capable of. The Graduate Awards also taught me lots of new skills and tested skills I already had.

If a young chef was considering entering, what advice would you give to them?

If you are considering entering, I would say, go for it and remember to enjoy the whole experience from start to finish. You will get to meet lots of people throughout and learn new things that will help you in the future. 

There’s still time for you to get involved in the Graduate Awards as the deadline has been extended until Friday, 10th May, 2024. Find out more and enter here.