Why did you decide to enter the Graduate Awards?
The main reasons I decided to enter the Graduate Award was to push myself out of my comfort zone and learn new techniques and flavour combinations, whilst experimenting and trialling new ideas. 

What would achieving the Graduate Award mean to you?
Achieving the Graduate Award would not only recognise the hard work that I have put into my culinary career, but also help me to continue with different competitions and awards. And show myself that I can work outside of my comfort zone and push my limits. 

What would you most like to achieve as a chef and why?
My main goal as a chef would be to work at three Michelin star level, producing all dishes to the highest standard and show a mastery of the trade. I’d like to create unique experiences, so creative that they start new food trends. 

How did you find the mentor trip you went on in July?
The mentor trip was an eye-opening experience, showing me the importance of using locally sourced and grown produce.

What advice would you give to a young chef who is considering entering the Graduate Award?
My advice would be to send off the application, it will push them but the experience, people you meet and the competition will be invaluable.

What do you love most about being a chef and why?
There are many reasons why I love to be a chef, but the main reasons are that it is creative. Plating up food and creating new dishes is an art in itself. Also, people love eating out, so you are helping make a special event happier or a lunchtime meal out even more delicious. It’s good to know your work is being appreciated.

What’s your favourite type of food to cook?
As a self-confessed chocaholic, I would have to say my favourite type of food to cook would be anything to do with chocolate from souffles to moulded chocolate bon bons.

Tell us about the best meal you’ve ever eaten.
One of the best meals I’ve eaten was at Shaun Rankin at Grantley Hall, showcasing locally grown and foraged ingredients with a creative new twist,

Which chefs do you look up to in the hospitality industry and why?
I’d have to say Benoit Blin as he has worked at one of the highest levels of the industry for more than 20 years, being at the forefront of the pastry world by creating dishes, developing new techniques and flavour combinations.