Adem is currently working at The Ritz Hotel London in the Ritz Restaurant where he is a first commis on the sauce garnish. He did his training at Westminster Kingsway College on the Royal Academy of Culinary Arts Apprenticeship Course with Caprice Holdings.

What do you love most about being a chef?

What I love most about being a chef is being able to create new dishes with great ingredients and letting the produce shine above all else. It’s also great to be able to make memories for the guest from a plate of food that you have worked on. From a very young age, I always knew that cooking and being a chef is what I wanted to do and this is what I have always stuck by.

Who has inspired you the most in your career so far?

Classical cuisine and gastronomy have inspired me in my career. I am motivated by the taste of the dishes and the way they are made and how they can be evolved into something that is modern, depending on how you cook them and plate them.

What do you like most about the Graduate Awards?

What I like is that it can open a lot more doors for me career wise, as well as help to get my name out in the industry as I have worked hard leading up to this point in my career.

What is your favourite dish to cook?

I don’t have one favourite dish but I do love to cook a great piece of meat or fish. Above all else making something for my family and loved ones, who have supported me to this point, would be my favourite type of cooking.

How do you feel to be a finalist in the Graduate Awards?

I feel privileged and grateful to be chosen to be a Graduate Awards finalist and can’t wait to cook again and let the judges try my dishes.

What advice would you give to those considering entering in 2022?

I would advise the chefs entering in 2022 to stick with it as the outcome of passing the exams and being a ‘Graduate’ will benefit you in your future. You should always cook your heart out and give it your all.

How has this event helped you during the pandemic?

This event has helped me during the pandemic as it has given me something to look forward to and allowed me to keep practicing the skills needed for the event. This includes breaking down pieces of meat and fish which has made me more efficient, faster and skilful when doing these types of tasks.

What positives can you take away from the Covid-19 situation?

It is has allowed me to reflect on whether being a chef is what I truly want to do for the rest of my career and the answer to that is yes. The pandemic has also allowed me to take up some new hobbies such as fishing, foraging and boxing.