What the students did next !!!....................???????????????................

[Joe Bartlett]

Hey guy's !!!!

 

Just a quick blog to find out what you guy's actually get up to after completing a course at the cookery school?

it would be great to get some feedback after reading Steffan's blog post ( 'First job since leaving Ashburton in April' ) and getting inspired!!

so whether you have been hosting dinner parties, private dining, found a job in the catering industry, opened up or setup your own business , food styling, cake decorating .......... etc etc then let me know and reply to my blog!!!

 

It would be fantastic to hear back from you and maybe see you in the near future!!!!!!

 

cheers 

 

Joe Bartlett!

[Joe Bartlett]

Wow Ruth that sounds amazing, your website looks great!! Well done to you on the teaching front. It will picking up i'm sure. your foodie pics look yummy!! Look forward to seeing you on the sauces course!

[Ruth Carpenter]

Hi Joe,

 

I did the Diploma course in Sept 09, and almost immediately after emigrated to NZ.  It was never my intention to change careers when I did the course, but my passion for food was so fired up after doing the course that I've been looking for a way into the food industry ever since.  I am not keen on working in a restaurant - the hours and lifestyle would not suit me and my family - so that limited things a little.

 

In early 2010 I started making desserts and selling them at the local farmers market, and also through a couple of local delis.  However I found the market here is too small for premium priced handmade products, and I got bored with making the same stuff week in week out, so gave that up after about 3 months. 

 

I'm now into my second attempt of breaking out of my career, and have set up 'Ruth's Cooking Classes' !  Nothing like ACS - a more informal, night-school, type approach aimed at the sort of beginner + level and who just want to cook a bit better at home.  It is slow to grow but the response I'm getting has been very positive, and I hold great hopes for this venture!! 

 

I am still part time in my old job (have to pay the bills), but hope to eventually be able to do this full time.  
Somewhat to my surprise I am loving the teaching - something I swore I would never do!

 

Check out my new website:  www.cookingclassesauckland.co.nz

 

I am heading up to the UK for a holiday in September, and thinking about doing your one day sauces course - an area that I never felt I really mastered.  Hope to see you then!

 

Ruth

 

[Craig O'Shea]

Hi Joe,

I did the the Diploma course at the beginning of last year. I did the 3 month course at Ballymaloe right afterwards. I am now cooking on a 50m Motor Yacht. 10 crew & Owner's family who are onboard roughly 30% of the year. Living the Dream man, living the dream. I haven't had the chance to get to Thailand yet do go those cooking courses but hopefully my new Owner will send me. Heres to hoping. 

[Tom Rust]

Hi Chef,

It's taken me a bit of a while to get into gear after then end of the course, but I've got a few good prospects lined up for the future, starting next week with 2 weeks of work experience at Claridge's in London! 

[Chloe Martin]

Hello all,

It's been almost 2 months since we finished the Cookery Diploma and I'm currently in the Virgin Islands sitting on the deck of a little 82 ft sailing boat, having a beer after finishing a 12h day cooking non stop!!!

I found a job as chef/stewardess that's going to keep me extremely busy until wedding time in September!

It feels so good to be cooking again and put in practice all the knowledge acquired with you guys.

Thanks again for a great time.

Take care.

Chloe

[Hannah Miller]

Hi Joe,

 

After doing the diploma and advanced cookery course I knew that I definitely wanted to something in the catering industry. All the commis chef jobs I could find said 'must have experience', so I took a job as a kitchen assistant in a kitchen in a nursing home 5 minutes' drive from my house, as at least it was a foot in the door. After a while, one of the two chefs there quit and because I know how to cook, they started me off cooking 2 days a week and making up my hours as a kitchen assistant too.

 

However, the food was boring and was slowly killing my passion for food as I wasn't learning anything and it wasn't challenging enough for me. So I started looking for other jobs and, after a trial day, I was offered a job as a commis at Bovey Castle near Moretonhampstead and I start at 12pm today!

 

I'm really excited to learn new techniques and get involved with the food. Wish me luck! Hope you're all well :) Hannah x

[Joe Bartlett]

cheers for your replies guys..........i'm a poet!! It always seems to amaze me, the amount of different angle's within the catering industry that student's take when completing a course with us . I'm glad it's all going well, keep the comments coming or keep us updated!!! 

 

[eva]

Hi Joe.

How are you all doing? I have not stopped thinking of you all. I have such a hectic life and I actually work in Fine Jewellery. I work on the last 2 weekends of the course and have been working since I got back. I had a lovely break over the Easter holiday but back to work again. I am just waiting for the right moment to quit. It is a totally different world from what I want to do. People normally spend thousands to hundreds of thousands in one purchase and now I will be looking forward to working in a kitchen... sweat and hard work but that would be a lot more satisfying.

I will keep you all posted on my big move to the other side. 

I just have to take the plunge? Wish me luck!

Thanks for all the support and help.

Eva xx

[Michelle McNair]

Hi Joe,

We are still looking for a new yacht to run, so haven't managed to put too many skills into practice. I am doing a relief stewardess/cook role for a week, so that will be my first proper experience of cooking for eight guests on board a motor yacht...Might have to do my excessive lists again :)

Hope you guys are all well and thank you to all of you for your valuable knowledge.

Michelle

[Jim Coleman]

Hi Chef,

I did the diploma winter 08 with a big career change in mind, I secured my first cheffing job just over a year ago now in a team of 8 chefs at a great restaurant in Cambridge. We are a little bit like the river cafe in style, all the time served chefs have done stage's there, so that's certainly rubbed off. 

              I mainly run the cold section and bake, however recently I have been running the hot section when required. We change the menu every week so i've learnt a massive amount in the last year. I'll be honest, It's bloody hard work mate! Certainly not for the faint hearted or thin skinned as I'm sure you very well know!

              Cooking at home, bears few similarities to working in a commercial kitchen, so it has been a culture shock for sure. But i'm now confident to call myself a chef, which makes me very happy. 

              All the best in the future mate, and hi to the other chefs- Jim