the competition using chorizo, squid, burnt aubergine purée and herbs. It’s great to be able to experiment more now that I’ve learned the basics. I really hope I get to go to Spain! “I love this business, the food and the people. When I work with the other young chefs, we’re like a big family. The only downside is that the hours can be long. For example, when we were cooking for the Queen’s visit, I arrived at work at 6.30 in the morning and didn’t leave until 10.30 at night. It’s hard work, but you’re never bored because no two days or even hours are the same. “I see cooking as art that you
experience with all of your senses. I love researching and discovering new things to cook with and ways of cooking, as well as finding out about the wonderful history and culture behind dishes. Fermentation is a big thing at the moment and I’m doing a lot of experimentation with smoking fish – I love the results!”
About Not Going to Uni Not Going to Uni is the leading website for young people who are looking for alternatives to full-time university study. It works with employers, colleges and training providers in the hospitality and catering industry to offer hundreds of hospitality and catering opportunities.
Jacob’s story Jacob Slaughter always had a passion for cooking. After studying for GCSEs including catering and food technology, Jacob enrolled on a Level 3 NVQ in Professional Catering at Stratford- upon-Avon College. Following the successful completion of his NVQ, Jacob was offered six weeks of work experience at Claridge’s, but after just two weeks he knew that he wanted to work there full-time. “I’ve been training for two years now and I’ve worked in every area of the
“I see cooking as art that you experience with all of your senses”
Claridge’s kitchen. I’m now in charge of the fish section and I’m training younger chefs. I’m hoping to be promoted to demi chef de partie quite soon, and I’m also waiting to hear whether I have won a place on an amazing training course in Spain, set up by the Roca brothers, who run the world’s top restaurant, El Celler de Can Roca. I created a tapas dish for
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About Moving On Moving On magazine provides independent information on careers, qualifications and training routes into employment for young people aged 14 to 19, as well as articles on employability skills. The print magazine, which has a readership in excess of 250,000, is distributed to every secondary school in England and is complimented by a digital back-catalogue available online. For more information, visit
www.notgoingtouni.co.uk or
www.movingonmagazine.co.uk
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