Hospitality & Catering Success Stories
REAL results REAL success stories
Yong Sung Kim
Advanced Professional Catering Diploma
Yong had an interest in cooking and food from a young age and his talents certainly made him stand out on the Advanced Professional Catering Diploma. He has since gone on to work at two Michelin-starred restaurants abroad!
“I started at Northampton College on the Level 2 Professional Chef Diploma and loved it. The teachers were absolutely brilliant and run the kitchens in such a professional way that you know what to expect when you eventually go out to work. It’s hard work in this industry but Northampton College prepared me for that. After the Level 2 I wanted to carry on with my qualifications so I progressed on to the Advanced Diploma which was even better in terms of what we learnt. We were taught about food preparation, practical cookery, pastry and larder work. Everything we needed to know.”
Yong had high hopes for his career and dreams of working abroad.
“I worked at Michelin-starred Il Rigoletto Restaurant near Parma in Italy – that was my first job after college. I was there for four months and gained invaluable knowledge of high-class cooking during that time. After that I got a job offer at Renaissance Doha City Centre Hotel in Qatar as a Commis Chef. It’s another high-class hotel and restaurant so it will be very hard work but I will be taking everything I learnt at Northampton College with me.”
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Wojciech Pastor
Advanced Hospitality Supervision Diploma
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.’
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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.
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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.
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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.
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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.