So on Saturday morning kids usually watch
cartoons and all that and I used to sit myself
in front of the TV and watch James Martin
present Saturday Morning Kitchen, so I think
that kind of inspired me to cook, that inspired
me to become a chef really.
Culinary Arts in a nutshell is taking practical
skills learnt from the industry and combining
it with business skills, so we can go into
management, we can stay as chefs, we can stay
as front of house staff, there’s tons of
things we can do when we leave the university.
All the kitchens are really, really well equipped,
there are you know tempering machines, sorbet
machines, we’ve got a [unclear], using that
really, it enhances our experiences of learning
as chefs as well as students. I’ve done
a few events here in the university and we
cooked for the French ambassador in a celebration
of French culinary cuisine, so that was my
highlight for this year. I have learned so
much from just a day, just learned a lot about
you know Michelin stuff.
My goal when I leave here is just to continue
to be a chef, to be the best chef I can be.
I feel like the qualities you need to really
achieve in this area is that you work really,
really hard I think hard work is the only
thing that sets good and great chef’s apart.
