“I went to school at Ashcroft High School in Luton, and really enjoyed the cooking I learned there. My love for cooking just grew when I continued on at Barnfield College, Luton, to train for my NVQ.
“I currently work at The Wilderness in Birmingham as a junior sous chef – I was recently promoted from senior chef de partie.”
Influences
“I have been influenced across all the different chefs I have worked with over the years - from Kerry Gent, Matthew Warburton, and Adam Stokes to my current head chef, Alex Claridge. All of my head chefs have pushed me to do well – something I’m really grateful for.
“When I was at college I found it hard to concentrate with the academic side of things but when practical came along I loved it! My teachers used to always push me and always wanted the best for me, and I'm really grateful for that now looking back at it. The best advice I was given is never give up and carry on doing what you enjoy.”
Food Passions
“I really love to make sauces and cook meat – I’m lucky to get a lot of opportunities to do that and work on my butchery skills in my job.”
On MasterChef: The Professionals
“I entered MasterChef: The Professionals because I wanted to challenge myself as a young chef and build my confidence. I love a challenge and love learning. This was the best opportunity to grow myself and my career, not only as a chef but as a person.
“Getting to the finals is a massive achievement for me. I never really believed I could get that far, however I tried to stay as positive as possible. I just think it has completely topped off my career. It’s meant that I get to experience so much of the competition and I will take a huge amount of knowledge away with me.The most challenging moment was cooking for the critics. The time runs out very quickly and the pressure to cook eight plates of food in an hour and 15 minutes is crazy!
“The experience has been incredible, I knew it would be tough and oh my, was it! If you are not prepared to be physically and mentally challenged then this is not for you. The series challenges you in a good way, it helps you grow from your mistakes and builds your confidence when you get something right.”
Cooking ambitions
“After the show, I want to push myself to the maximum and continue to work in an environment where I will learn all the time and become an even better chef. One day, you never know, I think I’d enjoy becoming a food critic myself!”
MasterChef: The Professionals 2017 – The Final Week, starts tonight, continues Wednesday 21st and concludes Thursday 22nd December, 8pm on BBC Two
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
