Daniel Cowley, Claridge's

The Staff Canteen
Daniel Cowley

Daniel Cowley discusses his role as Apprentice Chef at Claridge’s and his own inspirations with regards to pursuing a career as a Chef.

Name: Daniel Cowley

Place of work/ study: Claridge’s / Bournemouth and Poole College

Role: Apprentice Chef at Claridge’s

Age: 20

Bio: Daniel Cowley is approaching the end of his scholarship arranged by The Royal Academy of Culinary Arts, which is managed by Bournemouth & Poole College. As part of his training, he works as an apprentice Chef at Claridge’s amongst some of the top Chefs in the industry including Martyn Nail and Adam Peirson.

Chef Skills

Daniel Cowley 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.

What have you enjoyed most about being an apprentice Chef?

Having the opportunity to work at a hotel that is at the top of the industry under Chefs who are at the top of their profession. I have also enjoyed being part of a team that delivers some amazing events such as the Master of Culinary Arts and Annual Awards of Excellence.

Dish from Daniel Cowley

What are your ultimate top five tips that you would give to someone who is planning to begin a career in hospitality?

1. Be a committed and involved member of the team and stay behind after your shift to help out.

2. Don't be afraid to try something new. Take yourself out of your comfort zone!

3. Develop your skills and enhance your learning by asking questions and getting your peers to show you new things.

4. Balance your work and social life. It is important to get out on your days off, explore and spend time with friends.

5. Enjoy it! Don’t let the bad days get you down. You will have more good days than bad and it’s all worth it in the end.

How did you find out about your course? 

I found out about the course whilst attending The Junior Chefs Academy, which is a Saturday class at Lansdowne College.

What do you plan to do next?

I plan to continue working at Claridge’s for a few more years to further my knowledge and progress. Then I intend to move to America to experience something new within the hospitality industry.

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The Staff Canteen

The Staff Canteen

Editor 23rd February 2017

Daniel Cowley, Claridge's