Subjects studied: Level 2 Diploma in Professional Cookery and Level 3 Diploma in Patisserie & Confectionary
Former school: Humphry Davy School, Penzance
What’s next: Work abroad in different countries’ hospitality settings to gain more experience and eventually own a catering business
My story:
While at secondary school, James came first in the county final of ‘Future Chef’, part of the ‘South West Chef of the Year’ competition. His success has continued at Truro and Penwith College, winning first place in the ‘Master Chefs of Great Britain Sustainable Seafood Competition’ with a dish of haddock with scallop tortellini, purple sprouting broccoli and samphire with a seaweed gin split sauce.
James said: “Winning that competition is what set my path into the hospitality industry.
“When I was at school I felt like I was the only one to take my catering GCSE seriously. It was quite refreshing coming to Penwith College and learning amongst students with similar interests and being taught by such experienced chefs.
“I was part of the Rick Stein and Paul Ainsworth Academies while at College. This course has taught me so much about cooking, sourcing and pairing a range of ingredients. Doing this course has offered me so many opportunities and I have learnt a great deal about every aspect of cooking.”
