“Reaching the finale of FutureChef 2022 wasn’t just an accolade; it was a transformative experience that opened doors for me in London’s culinary scene while undertaking my 6th form studies.

Last summer, I had the honour of working at HIDE in Mayfair, a Michelin-starred restaurant, under the mentorship of Head Chef Martin Carabott. I was hands-on with some of the tasting menu dishes, working on the pass, I helped plate up and learnt a huge amount from working alongside top chefs.

This year, I took a deep dive into food sustainability during a week-long stage at Apricity, led by FutureChef judge, Chef Chantelle, and her Head Chef, Eve. I engaged in conscious cooking, honing skills in waste reduction and crafting delectable dishes.

Most recently, my culinary journey led me to the Frog by Adam Handling, where I teamed up with Head Chef Cleverson. Prepping the mise en place and working in an open kitchen concept was an incredible experience. From plating intricately crafted starters like the brown Cornish crab and their snack array. I also got to work in the pastry section making the chocolates, breads, and sweets. Each moment was a learning curve. But what set the Frog apart was the sense of community and knowledge-sharing. I gleaned invaluable insights into the precision and artistry that make a Michelin-starred kitchen world renowned.

I am currently at Comberton Sixth Form, where I am studying business and gaining a deep understanding of how businesses operate and thrive. Once I complete my studies, I would love to do a ski season abroad and work as a chef in a chalet. My dream is to one day own my own restaurant and serve people with incredible food and memorable experiences.

In each of these experiences, I’ve absorbed more than just techniques; I’ve understood the ethos that drives world-class kitchens. It’s a journey I’m eager to continue and learn.”