Allan Drummond Chef lecturer at Westminster
College I work on the NVQ level 2 Level 3
programme, The advice I would give is that
think about where you're going what it is
you want to do it's not all about Michelin
star restaurants you really need to think
about where you want to be going. What can
a young chef expect from our industry today?
again it can be very rewarding it depends
on where you're working it can be very very
rewarding it can be long hard hours from it.
Genuinely I think it depends how far they
want to go what they put into it is what the're
going to reap from it I think. What am I looking
for when a young chef goes on our courses
? passion and dedication not so much having
any knowledge of it but having a passion to
want to do it that's the real important thing
because it's a long three years here doing
that course so they need to have a passion.
What does they industry expect from a candidate
that's been with us for 3 years? Knowledge
that they know the basics they really have
to know the basics. I think that's really
what there looking for because they haven't
got the time to cover that any more so if
the college has covered it and I think they
know that there from Westminster college then
the're really really happy with that.
