Achieving a level 3 professional cookery qualification and completing a College bursary placement, can lead to job offers from international and national brands. In a hugely competitive marketplace, two former students are setting the bar high, having industry-ready skills that have taken them a long way in a short space of time…
Putting the shine back into the Silverdale Inn
On completion of his College bursary in 2011 at the Five Star Coworth Park in Ascot, Kristian declined an offer of full-time employment at the hotel to return to his father’s side to reinvigorate Silverdale Inn in Johnston. The first phase of the plan will be completed in August with the reopening of the Silverdale’s bar and function room (which will hold 250 guests). Phase two will see the refurbishment of the motel rooms and reception area. Kristian who studied professional catering to level three at Pembrokeshire College certainly has the talent to deliver well presented homemade dishes, brought together using locally sourced ingredients. “The restaurant is building a healthy reputation for good food, which I am really pleased about. However, my role encompasses more than just cooking. I am learning new skills daily, hiring, and sadly some firing, and managing the business for the short and the long term. The Silverdale has some way to go until it’s completely refurbished, but I am positive that I am slowly putting it back on the map!” enthused Kristian. Check out Kristian’s menu – silverdaleinn.co.uk
More FIVE STAR success
James Jenner, recently returned from his Five Star placement at one of the worlds leading hotels, Gleneagles. James fine-tuned his front-of-house skills working at high profile events and in it’s fine dinning rooms, including Andrew Fairlie two Michelin Star restaurant - although spilling gravy over the celebrity chef (Andrew Fairlie) wasn’t such a good career move!! James worked hard during his six-month placement working as a commis; supporting the Chef du Rang and also taking responsibility for desserts and a complicated cheese section. “This was a challenge, as I was expected to learn about 11 or so individual cheeses in detail, get the pronunciation right and recommend appropriate wines to accompany diner’s cheese or dessert.”
“The Gleneagles experience refined my skills and my experience working on high profile events clinched the job as an events organiser at Bluestone Holiday Village. I operated at a high standard for Gleneagles and this will continue in my new role,” said James.