Wojciech Pastor

Wojciech’s greatest achievement during his time on the Professional Chef Diploma was gaining a silver medal in the 2008 World Skills competition – he believes the skills he learnt on the course prepared him for what to expect.

‘I moved to the UK from Poland but have always been interested in catering as a career path. Since starting at Northampton College I have learnt so many things and all of them will help me in the future. When my tutors encouraged me to enter the World Skills competition I was a little nervous but I am pleased they did because I got to practice at a high level and came second. I had to prepare a table for service and add my own unique touch so that was a bit of a challenge.’

‘I created my own napkin fold and centre piece which was different but classical. I would not have been able to do that before the course.’

As part of the Professional Chef programme, Wojciech learnt about cookery but he soon realised he had a passion for front of house. Since completing his qualification, Wojciech has been working at Whittlebury Hall, but plans to return to College on the Level 3 Hospitality Leadership and Supervision course.

‘I really enjoy customer service but it’s good that I have background knowledge of how the kitchens work too. It can be a very tough industry and long hours but I get a lot of satisfaction from the job I do. After the Level 3 course I hope to work my way up to supervisory level.’

Rivash Narain

South African born Rivash excelled on the Professional Chef Diploma and his obvious talent and passion meant he was soon offered a job as a chef at a prestigious restaurant in Bath. He has been working at Homewood Park Restaurant for a year.

‘When I was younger, my parents used to let me cook, I think they always knew I wanted to become a chef. When I left school, I did A Levels for a year but I didn’t enjoy it, so enrolled onto the catering course and haven’t looked back. I am very passionate about cooking and loved learning about different ingredients, sauces, salads and the way a professional kitchen works. I thrive on the lively atmosphere of a busy kitchen, even when it’s stressful. The course was perfect for me but I got out of it what I put in. You have to be prepared to work hard to reap the rewards and I think I achieved that.’

Rivash believes the course prepared him for working in the industry. ‘I was really pleased when I got offered a job at Homewood Park as it’s such a high class establishment and I knew it would be a great place to start my career. The environment I work in is very pressured but college prepared me to expect that. Whilst it’s not quite as stressful at college, the teachers make sure you understand what the industry is really like. You work in the Restaurant and Bistro at lunchtimes so you’re used to the fast pace. It’s not a complete shock when your colleagues start shouting at you to get your orders ready and that’s a daily occurrence for me now.’

Deciding to return to South Africa to work in a Michelin starred restaurant as a Chef de Partie is Rivash’s shortterm plan. In fact he sees himself as a bit of a jet setter. ‘I am looking forward to working back in South Africa for a time, before moving to Australia to pursue my career in a restaurant out there. My life is going to be very busy.’

Hannah Boddington

Hannah completed the Professional Chefs’ Diploma before progressing to complete her Advanced Hospitality Supervision Diploma. During her time at college she enjoyed exchange visits to colleges in Belgium and France. She was also one the first front of house students to complete work experience at Gary Rhodes’ famous London restaurant, Rhodes’ Twenty Four, and now works full-time at Rhodes’ W1.

‘I loved studying at Northampton College and now I am working in the industry I really appreciate the training I received. It enabled me to fit into my job quickly and confidently. The tutors make sure you understand the pressures of working in a restaurant and I think that’s really important. You learn all sorts of important skills like bar service and reception training.’

Stuart Hutchinson

Stuart always sets his aims high and his enthusiasm has paid off. After leaving college he worked at the prestigious Le Manoir Aux Quat Saison. Now he is a chef at The Vineyard in Newbury – a luxurious restaurant with two Michelin stars.

‘It’s pressured work but the course gives you enough core knowledge to prepare you for that. The tutors tell you how tough it can be working in the industry but it is an eye opener when you actually start work.’

Being so ambitious, Stuart had many achievements during his time on the Diploma. His greatest successes include acting as Head Chef during the College Restaurant of the Year competition and seeing his homemade Sweet Potato & Red Onion soup recipe stocked on supermarket shelves nationwide!

‘Tutors encourage you to enter into competitions so you raise your game to a professional standard,’ he said. ‘I won the New Covent Garden Food Co. Student Chef competition whilst at college and my prize was seeing my soup produced and sold as ‘Soup of the Month’. That was incredible.’

Jade Wright

Jade is already pursuing a successful career in the catering industry, currently working within Gordon Ramsey’s empire at his prestigious New York restaurant! After successfully completing Level 2 and 3 qualifications in Food Preparation & Cooking and Food Service, she decided to focus on a front of house career, and in 2002 secured a job as a waiteress in a Michelin starred restaurant called the Gidleigh Park Hotel.

After three years, Jade moved to London to work at the Connaught Hotel, and then as Head Waitress at Restaurant Gordon Ramsey. 

Anthony Horn

Anthony joined Northampton College in 2002 and successfully completed the Professional Chefs Diploma in just over a year. He had many achievements during his time at college, but one of his highlights was winning a special college award for being the best NVQ Level 2 learner.

Shortly before finishing the Advanced Chefs course in May 2005, Anthony spent two weeks at Gary Rhodes’ London restaurant Rhodes 24 where he worked alongside the Executive Chef Adam Gray – himself a former Northampton College student. Anthony was so impressive during his placement he was offered a job as commis chef and has since been promoted.

Jermaine Waller

Despite suffering from dyslexia, Jermaine worked hard to successfully complete his Food Preparation, Food Service and Pastry qualifications at Booth Lane.  His cheerful and outgoing personality made him an asset to the group. He made a valuable contribution as a member of the team to compete in the recent College Restaurant of the Year competition and is now working as a chef at the Ock ‘n’ Dough Restaurant in Wellingborough.

Sally Parkes

After many years away from education, Sally made the brave decision to join the full-time Level 2 Chefs’ Diploma course. Working with a peer group made up primarily of 16 to 18 year olds was an enormous challenge for Sally. However she coped exceptionally well with the rigours and demands of the course and completed her qualifications within one year. She has progressed onto the Level 3 Pastry course and is looking forward to using the skills she has learnt to open a patisserie and delicatessen shop in the near future.