I learned so much through my time at The School of Artisan Food and NTU. The lecturers are all so knowledgeable about their specific subjects. They go into detail about why we do things and the science behind it.
More about Kirsty
Why did you choose to study at NTU & The School of Artisan Food?
I chose this course because of the variety of modules on offer compared to food courses offered at other universities. Before I enrolled, I wasn’t completely sure what role I wanted in the future, so the fact that this course offered such variety, including bread, patisserie, dairy, butchery and charcuterie, as well as business and food science meant I would have a wider skills profile and could explore different areas of food production. I had read online a bit about The School of Artisan food, about how they teach traditional methods, their focus on sustainability and the location of the school on the Welbeck Estate.
What did you learn – both inside and outside of lectures?
I learned so much through my time at The School of Artisan Food and NTU. I had done some kitchen work prior to the course, but the course went so much more in depth than what I already knew. The lecturers are all so knowledgeable about their specific subjects. They go into detail about why we do things and the science behind it. I also learned from my peers as we all came from different backgrounds with different experiences.
What have you been up to since graduating? E.g. working in industry, further study, volunteering, research projects etc.
Since graduating from NTU, I have worked in two different settings. My first being a Commis Pastry Chef in an exclusive members only club in Oxfordshire where I worked in the pastry production kitchen creating pastries, breads and desserts for the clubs four restaurants and any events.
My current role is as a Pastry Demi Chef De Partie in a fine dining restaurant in Cornwall. The restaurant offers different taster menus and I work with another pastry chef to create sweet dishes for the final three courses. The restaurant focuses on reducing food waste and using local and seasonal products - a subject which The School of Artisan Food really sparked my interest in.
What does your current day involve?
My current day involves getting to the restaurant a few hours before opening to prepare for the day's customers. Topping up on prep needed including bread for the savoury courses, and the various elements for the desserts. The restaurant has chefs which focus on different areas so we work alongside each other on our specific courses. The first intake of customers are usually for the afternoon tea. This is one of my favourite areas and it features multiple little desserts and I love the look of it when it’s all put together on the stands with the garnishes. There is usually a bit of a break between the lunch and evening service where we have our staff food together, maybe pop down to the beach and then prepare for the dinner service. I love the evening service because there’s a buzz about the restaurant, especially when numbers are high. By the time the evening guests arrive, most of the prep is complete and we spend the rest of the evening plating the dessert courses as they are required.
What attracted you to this field?
I’ve always had an interest in food and hospitality. Even before I did it professionally, I would always be the friend that bought homemade treats for girls nights or made cakes for friends and family birthdays. When an opportunity came up for me to work in a kitchen I loved it! It made me wonder why I hadn’t started sooner.
If you had a time machine, what would you go back and tell yourself at NTU?
To make the most of the student services available. There are a lot of workshops and support from the library and the employability teams that would have made writing assignments a bit easier. Enrolling into university as a mature student, it had been a long time since I had done any academic writing. If I had sought the support available, this would have been easier for me. Also, I wish I had made the most out of the practice room at Brackenhurst Laboratories, particularly in preparation for the practical assessments.
What have been the highlights and biggest challenges of your career so far?
The biggest challenge so far has been moving into a high end fine dining setting. The volume of people is larger and the standards are much higher. The restaurant I'm currently working in is aiming for their first Michelin star so everything has to be perfect. I love it! But it is a lot of work. But this has also been most rewarding. It’s a very respected restaurant in the industry and I feel massively proud to be part of the team.
What are your plans for the future?
I’m still not completely sure what I want for the future and I think that’s okay! There are days where I think about moving abroad to work somewhere that grows their own produce, and then there are other days where I think how great it would be settle and have my own bakery. But for now I’m just happy working and gaining knowledge from different chefs and bakers to expand on my skills.