Matt's Experience at the
School
Matt's Story
"The produce was amazingly good, the tuition far in
excess of what I had hoped for and all the training was first
class."
I guess my story is similar to many people who are considering
a life-changing move.
Until recently I worked as a middle manager in the financial
sector but about a year ago I began to feel that this was
not what I wanted to do for the rest of my life. I decided
that I wanted to try to get a job in catering as I had always
been passionate about cooking and the kitchen was where I
felt happiest.
At 31 I knew it was going to be difficult. I spent a few
months researching on the internet and looked at many different
courses. I chose Ashburton Cookery School for a number of
reasons. Firstly, the school being in Devon was a huge advantage
as I knew that the area is tops for great local produce and
award-winning restaurants. Secondly, it was the only place
that offered a professional respected Diploma that meant something
without me having to take a whole year off work and spend
a great deal of money.
The intensive course and the work-placement was the most
attractive package and, in my opinion. the minimum training
I would need to be able to jump-start my new career. I had
high expectations of the course and ALL those expectations
were met.
The organic produce was amazingly good, the tuition was far
in excess of what I had hoped for and all the training was
first class. I had never been in a catering kitchen but when
I went on the work placement in the last week, I had no problems
in working with the team. I understood the technical terms
and was able to make creme brulees, pear and frangipane tart
and creme Anglaise. In the afternoon I worked next to Chef
plating up vegetables for service. It was a fantastic experience.
Within a week of finishing the course I had a trail at Combe
House Hotel, voted restaurant of the year and Best Menu of
the year in the South-West, and I accepted their offer of
a full-time job as Commis Chef.
I am over the moon! My career change is obviously not about
money as initially I will be earning about a third of what
I earned in my management job. But I feel I have achieved
more in the last two months than in the last ten years.
Matt Anderson
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