Name: Harrison
Role: Group Support Sous Chef
Subjects studied at College: Apprenticeship – Commis Chef Level 2
Truro and Penwith College alumnus, Harrison, has enjoyed a rapid rise in his career since completing his studies. After concluding his apprenticeship course, Harrison has progressed to the position of Support Sous Chef at the prestigious Adam Handling Restaurant Group, primarily working at the flagship ‘Frog by Adam Handling’ restaurant in London. Now an internationally coveted chef, he has catered at events including the Singapore Grand Prix, and personally cooked at the British Ambassador for Turkey’s residence.
The College recently welcomed back Harrison alongside colleagues from Adam Handling’s ‘Ugly Butterfly Restaurant’, where the acclaimed back-of-house team worked alongside Hospitality students to stage a stunning takeover of Spires Restaurant. Guests indulged in a five-course tasting menu in what proved to be a highly successful evening for all the students involved.
Having initially entered his trade at entry-level positions whilst a teenager, Harrison commenced his studies at Truro and Penwith College with the ambition of eventually assuming a role at an esteemed establishment.
Reflecting on the formative years of his career, Harrison said: “Whilst doing my apprenticeship at Truro and Penwith College, I was working at a restaurant in Cornwall. I then spent my holiday working at some restaurants in London – one of which was the ‘Frog’”.
Despite Adam Handling making Harrison an enticing offer to stay in London, he was keen to remain at the College and further hone his skills.
Harrison continued: “I turned the offer down in order to complete my course at College. I continued to follow the Frog’s content on social media and would always compare other restaurant’s food to them.”
Further contemplating on his time as a student, Harrison said: “I never thought I’d have the opportunities I’ve had. Everyone at College was great. Tony Duce (Deputy Team Leader – Occupational Hospitality) was especially good – patient but firm. You need to balance enjoyment with discipline to succeed.”
Harrison’s successful time at Truro and Penwith College ultimately led to him once again attracting the attention of Adam Handling. Following the lifting of COVID-19 lockdown restrictions, Harrison successfully applied for a Chef position at the ‘Frog’ restaurant and has since advanced to his current role, Group Support Sous Chef.
On giving advice to aspiring students, Harrison said: “Don’t be afraid to put yourself out there. Follow chefs and different restaurants on social media, ask for work experience or even just arrange a conversation with a professional to gain a better insight into the industry. Invest in reading resources to improve your understanding of dishes and cooking techniques; this knowledge will quickly help your practical skills. If you’re hardworking and dedicated, you have the tools to succeed.”
