Andrew Collis, Le Cordon Bleu Scholarship finalist

The Staff Canteen
Andrew Collis

Andrew Collis discusses his experience being the Le Cordon Bleu Scholarship finalist and his own inspirations with regards to pursuing a career as a Chef.

Name: Andrew Collis

Age: 23

Chef Skills

Andrew Collis takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

Why did you decide to go for the scholarship?

Le Cordon Bleu has got such a world renowned reputation that it is almost unparalleled in terms of culinary education. It’s almost in a league of its own. My old Executive Chef went to Le Cordon Bleu and has a good relationship with the school. His level of skill was unmatched in the kitchen, and if I could be anything like him that would be amazing.

What experience do you have in the industry so far?

I worked at the Shangri-La Hotel in the Shard, and I’m currently at HIX in Mayfair at Brown’s hotel as Demi Chef de partie. I’ve been there for a month, it’s still a bit crazy!  I’ve only been a full-time Chef for 14 months, I studied culinary arts at the University of Derby, and did stages over the summer.

With all the experience you’ve had, why do you think you need Le Cordon Bleu?

To refine the skills I’ve already got.

It’s always something I’ve been passionate about. My mum told me stories about how when I was three I would be awake before everyone else and go down and make my own breakfast, to the point where she actually unplugged the toaster she was so scared about what I was doing!

Why are you so passionate about cooking do you think?

 It’s one of those things, you either feel it or you don’t. When you see a  plate of food and think wow I’ve done that, it becomes who you are, it defines you.

What are your goals for the future?

Eventually, I want to go into contract catering, I’m interested in doing the fine dining side of weddings and events. I like having a personal relationship with people, to learn about the people I am cooking for. One summer I worked for an events company and it was just me and the guy so there was a real personal feel with the customers. I’ve experienced hotels and restaurants, and the contract catering was what I enjoyed the most.

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The Staff Canteen

The Staff Canteen

Editor 9th February 2017

Andrew Collis, Le Cordon Bleu Scholarship finalist