It all started at school for me, first dish I ever made was a Swiss roll, I remember it to this day, I somehow managed to get an A for it, I’ve never had an A in anything before so I thought it was a mistake, turns out they really did love it.
I then gained the confidence to start cooking at home, my mother would come home and be almost excited for dinner, and from then on I have been passionate about producing good quality food with good quality ingredients
When I first spoke to Fuller's at a school career fare I was enthralled by the opportunity of working in a commercial kitchen alongside some great chefs with a lot of experience.
The fact that I could educate myself at college as well as work hands on 4 days a week really appealed to me.
There is nothing greater then the real life experience of working in full Hotel/restaurant kitchen.
I am currently in the semi-finals of the Torq D’or competition with some other great apprentices from around the country.
It would be amazing to go further or even win this.
I have entered into the Fullers Chef of the Year 2018 under 25s competition where I am working closely alongside head chef Charlie to hopefully create a winning dish.