Tell us about your culinary career so far.

I started my career at Westminster Kingsway College, where I studied Level 3 Patisserie & Confectionery. As part of my education, I had to complete five weeks of work experience at The Ritz Hotel in London. Here is where I first experienced the high levels required for professional standard pastries.

Once I graduated from college, I began working at the Tottenham Hotspur Stadium where I worked under my head pastry chef, Ben. There I learnt how to work with high quantities whilst also maintaining a high level of quality.

After leaving Tottenham, I began working at the House of Commons, where I work under my head pastry chef, Andy Ditchfield. The House of Commons is my current place of work, and I really enjoy working somewhere that is so full history and culture. 

Why did you decide to enter the Graduate Awards?

I found out about the Graduate Awards through the executive chef at Tottenham Hotspur, Mark Reynolds. When I started working at the House of Commons, I was told competitions and awards were highly encouraged as well as supported there.

After doing a bit of research about what the Graduate Awards entail, I decided it would be a fun and confidence building experience, as well as an opportunity to meet new people in my industry and build relationships.

What would achieving the Graduate Award mean to you?

Achieving this award would be a huge stepping stone in building my own confidence in my culinary skills and knowledge. 

What would you most like to achieve as a chef and why?

My dream end goal is to become a pastry chef lecturer at Westminster Kingsway College, where I can share my knowledge and experience with young, aspiring chefs, as I have been in that position myself. I hope to inspire young talented chefs into choosing a career they are passionate about. Similar, to how my pastry lecturer, Sue Yates, did for me.

How did you find the semi-finals experience?

The biggest challenge of the semi-finals wasn't the tasks themselves but being able to adapt and work with new people, a new kitchen and especially a completely new environment than what you are used to. The semi-final was a lot of fun and this was my first opportunity to meet the other potential Graduates. 

What advice would you give to a young chef who is considering entering the Graduate Award?

My advice to a potential graduate would be to just do it. If you are having any doubts about not feeling ready, just know that everyone is incredibly supported by all the judges and mentors. You have so much fun along the way. My biggest piece of advice is to remember one thing - it's not a competition! 

What do you love most about being a chef and why?

My favourite part about being a chef is the fact that no day is a boring one. You are constantly faced with new challenges and ideas that you slowly learn to find solutions and answers to. I also love how having experience or an education in the culinary arts doesn't just restrict you to one career, it opens doors to a range of exciting and challenging opportunities.

What’s your favourite type of food to cook?

My favourite type of food to make is frozen desserts. I love to play with new and exciting flavours and match ingredients to give the consumer a flavour combination they might never have tried before. I like to experiment with new ice cream and sorbet flavours, where I match the ingredients to important factors such as seasonality, provenance and popularity.

Tell us about the best meal you’ve ever eaten.

I love trying new sorbets and ice creams, which is why one of my favourite places in London is a small Italian gelato shop called Gelupo. They are constantly switching up their menu based on the season whilst also keeping on the menu their customer favourites such as ricotta and sour cherry, or their blood orange sorbet. They always taste so fresh as all the sorbets and ice creams are made in-house downstairs in their basement kitchen. 

Which chefs do you look up to in the hospitality industry and why? 

A chef I look up to in this industry is my sous chef at the House of Commons, Tiziana Russo. Since working with her, I have learnt many skills and techniques that improve my work. She is an extremely knowledgeable chef, and her skill base is admirable.

I am so thankful that she is so willing to share her knowledge and skills with her team. I aim to have as much patisserie and confectionery skill and knowledge as her so I can eventually teach and share it with others.