Nate
Lorenzen

Why did you choose to study your course at NTU?

I live in Nottingham and originally, I was looking for karate clubs near me and the nearest was at Nottingham Trent University. That made me think, “maybe I can be a student.” I’ve always had an interest in baking and always enjoy cooking for people. I saw this course as an opportunity to improve my skills and make fancy food. I’m really looking forward to butchery and charcuterie next year. I feel I’m now really good at bread and patisserie and I'm so excited to learn about something else new with experts who really know their stuff.

What do you enjoy most about your course?

I really enjoy patisserie. I didn’t think I was going to like it as much as I do. And I really liked learning about food chemistry and learning what makes food work, and how things are created: how gluten is formed by hydrating proteins, gluten bonds and so on. It’s really interesting learning why egg whites whip up, or how salt has a place in food as an agent, not just as a seasoning.

What do you think about the facilities available on your course and what do you use the most?

I haven’t really used the facilities at Brackenhurst much yet, but you can book to use the labs and you can book and use tons of equipment. I really like the counter tops at the School of Artisan Food (SAF). They’re wood in the bread room, marble in the pastry room. It’s a tiny thing but it makes a massive difference. SAF also has good deck ovens.

What do you think about Brackenhurst Campus? What do you get up to in your spare time?

I don’t live on campus but I like the library – it’s very cute and well organised. And the kitchen facilities are really well equipped.

What is your top tip for someone considering studying/ living at Brackenhurst Campus?

Be prepared for long days. I didn’t know what the structure was like and didn’t realise what to expect, but I really like it.

Why would you recommend your course to someone considering studying it?

Absolutely. I wouldn’t be doing this if I wouldn’t recommend it to someone else. Check out your options and work out what optional modules you want to learn, such as cheese, yogurt or butchery. I’m really excited to study more.

What are your plans for after the course and how do you feel your course has/ will help you to achieve that goal?

I have considered opening my own bakery. I have a really good idea for it and I’m using this as the basis of my business studies presentation. Obviously, learning about business, bread, pastry, the food chain as a whole, logistics etc, is going to help me. It’s something that you don’t really learn unless you’re on a course like this – it’s not just a case of hopping on YouTube. Having the in-person sessions and talking to people with industry experience is really valuable.

Any additional comments:

I am excited to continue learning and do the butchery module.