Cook’s Certificate Graduate Profile: Q&A with Kate at Honey & Co.

Our Cook’s Certificate in Food and Wine has now been running for more than 10 years. We love to keep in touch with our alumni to find out where they are and what they are cooking.

Kate joined us for our six week course in 2022 and can now be found with her chef whites in the kitchen at Honey & Co, cooking beautiful food from the Middle East. We find out more about her journey to becoming a professional cook.

Did you always enjoy cooking and what kinds of things did you cook at home before doing the Cook’s Certificate?

Yes, I always loved cooking even when I was a child. I would try to combine seemingly unmatching ingredients to create something new, of course, it wasn’t always successful. As a teenager, I would use cookbooks and recipes from the Internet to experiment. I was always excited by all forms of cooking, however, I particularly love making desserts and bakery.

Can you tell us what you were doing before becoming a professional cook?

I tried many jobs in different industries and before completing the Cook’s Certificate I was still looking for something that would capture my attention and release my creativity. So, this qualification has determined the direction of my professional life.

What made you decide to change and take a professional cookery course?

After moving to London at the peak of Covid, I didn’t have the slightest idea what to do and where to work. One day I was searching for some activity/events and found the intermediate cooking courses one of which I took. I loved the course so much that I decided to improve my qualifications as a cook on a larger scale and that’s when I signed up for the professional course.

On the course you learn such a lot in terms of topics, skills and recipes, did you have to practise a lot at home?

During the course, I practised a lot at home including the preparation for the exams and cooking baklava, risotto, lemon souffle and beef brisket (and much more) to solidify my skills and knowledge acquired throughout. Many of these skills and techniques I still use to this day professionally and at home.

What were your favourite moments on the course and why?

My favourite part was learning about different cuisines such as Indian, Mexican etc. I was also very fond of the teachers and the friendly environment that was maintained throughout this course as well as other events and workshops at Cookery School.

Did the Cook’s Certificate help you to get a job?

After finishing my course I was much more confident in my skills and finding my way around the kitchen. I think Rosalind also saw my improvements and potential and recommended me to Honey & Co where I am still working.

What drew you to Honey & Co.?

Rosalind mentioned the amazing work culture and professional growth within Honey & Co. which immediately drew me to this place. After trying their food one day I became confident that this was the place I wanted to work in.

What is your job role and how did you find joining a professional kitchen and cooking as part of a team?

It has been one year since I joined the Honey & Co. team. I started as a commis chef and recently I have been promoted to chef de partie. Straight away it was a friendly welcoming environment where I felt at home. At times it was overwhelming but the skills and knowledge gained at the Cookery School allowed me to adapt quickly.

What are your favourite dishes to cook at Honey & Co. and why?

I can’t say that I have favourite dishes as such, however, my favourite area of cooking is pastry and anything to do with baking and decorating.

If you fancy trying the food at one of Honey & Co.’s three restaurants then find out more here and if you want to find out more about our professional Cook’s Certificate in Food & Wine you can see what the course covers here or get in touch with us for a chat!

Category
Cook's Certificate