“Enrolling on the Royal Academy Specialised Chef’s course at The Bournemouth & Poole College was a huge turning point in my life. The excitement of learning and the feeling of achievement suddenly made sense for the first time.
Whilst at The College you are taught by people who know and work closely with the industry; they are among the best in their field. If you put the work in, you will leave equipped to thrive inside quality establishments.
“Simply the most advanced professional Chef School this country has to offer”
Adam Byatt is graduate from the Specialised Chef Scholarship and is a Fellow of The Royal Academy of Culinary Arts. He trained at Claridge's and The Square. He is now the chef patron of Trinity Restaurant in London, which has been listed in The Times top 100 restaurants in the UK. Adam has published his own book and is a regular guest on BBC TV’s Saturday Kitchen Live.
The attention to detail and level of training is unparalleled at The College. Add this to a culture of professional learning that runs through the campus, and even someone like me, with an incredible low tolerance for academia, can thrive! I left The Bournemouth & Poole College with a new found confidence, bursting with knowledge and ready for full time employment in some of London’s most highly regarded restaurants and hotels.
I always wanted to own a restaurant and be in control of my future.
The depth of classical cookery learnt during my apprenticeship not only gave me the confidence to pursue my dream but also armed me with the skills I needed to make it a success. I have built a life I am proud of.
Aside from my personal successes, what inspires me the most is taking apprentices from The Bournemouth & Poole College and playing a small part in the development of their future.
My kitchen now has four Specialised Chef’s, all trained in simply the most advanced professional Chef School this country has to offer.”
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www.teflondsa2015.co.uk
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