Graduate Awards finalist, Joshua Singer started working as a demi chef de partie at Artichoke restaurant in Amersham last week. For this culinary training he completed a three-year RACA Diploma at Westminster Kingsway College.

What do you love most about being a chef?

I love the lifestyle and the sense of achievement you get from making people happy with food and the personal satisfaction of improving. When I was younger, I wasn’t really sure what I wanted to do for a career. Once I learnt to cook, my mind was made up and I’ve not looked back.

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

So far, I’ve been inspired most by Tom Frazer at Scott’s of Mayfair. He pushed me to improve my skills and consistency which made me feel confident enough to try and achieve things like the Graduate Awards.

What do you like most about the Graduate Awards?

The weeks we have had between the exam paperwork being sent out and the day of the final examination has given me time to personally develop. It has allowed me to think of ideas and look for new inspiration.

What is your favourite dish to cook?

Coming from Scott’s, I love cooking any type of seafood. There’s so much to learn about it and so I feel it’s a good challenge.

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

I feel proud to be a finalist; it’s strange but an honour to be able to represent both myself and my mentors in front of a high calibre group of chefs. I really appreciate the opportunity and am looking forward to the final on Thursday.

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

My advice would be to use your spare time to practice classical recipes and techniques and to focus on perfecting the skills you already have.

How has this event helped you during the pandemic?

This event has given me something to look forward to. After the last year and a half, the industry has changed a lot and people are lacking purpose and inspiration. Being part of this event has brought both of those things to me during difficult times.

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

We all had a much-needed rest and I believe the industry has come back stronger. It also meant I had a chance to focus on cooking during lockdown and try out new foods and techniques. Between the lockdowns, it made me more focused and comfortable at work.