Meet Callum Melhuish, Trainee Commis Chef. "When I first spoke to Fullers 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."

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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.

Adam Sykes