‘I had high hopes for the How To Be A Chef course, yet it still managed to exceed expectations’

I wanted to get involved in the How To Be A Chef course because I wanted to further my knowledge and variety in my cooking. I’ve always been a good cook, but my variety was very limited as well as my actual cooking skills being at a basic level.

The course helped me improve cooking skills and knowledge. Secondly, and most important for myself, is forming a better understanding of the industry and whether it is a career path I want to go down. The work placements on their own – I went to Friska – are so incredibly helpful as you get to be able to work in different environments you wouldn’t have been able to do otherwise.

Friska on Park Street hosted Diccon for his placement

I got to really see what it’s like to work in these different places and again see if this is a career path I would like to continue.

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The most enjoyable part of my experience at Friska was simply just meeting everyone and working around such a friendly group of people. Eating lunch was also very enjoyable, can’t remember exactly what I picked, but I can remember it tasted amazing!

The biggest highlight was probably either toastie making or shouting out the orders which was surprisingly fun – I don’t know exactly why, it just was! The most challenging part was keeping on top of everything when it got busy at lunch. Making sure toasties where being made if needed or food being shouted out to avoid build-up of orders, making sure to take the order off the screen as well as balancing going to clean up tables with being behind the counter.

The most rewarding part was when I started to feel comfortable with everything and felt myself really get into the flow of everything. The inner reward of feeling like you have figured it out and are helping not having everything explained and taking up another people’s time.

Put simply, the most rewarding part of my day was feeling a part of the team.

Diccon working behind the counter at Friska

Hopefully, this experience will help me in the future to get work of a similar type and eventually a job as a chalet host for a ski season. It will add a different dimension (cafe work) to my CV, which should show my flexibility, plus the fact it’s another customer facing role which is a crucial part of being a chalet host. You can never have enough customer facing experience in my opinion!

Also, a lot of chalet host jobs ask for some type of cooking experience or qualification and as the course was free, I thought there was nothing to lose and so much to gain from it.

I would 100 per cent recommend the course. I’ve already told a few friends about it and will continue to spread the word about it because it has been so helpful and fun for myself. The placements and trips are so informative and interesting. The connections you make and people you meet can never be lost.

I had high hopes for the course, yet it still managed to exceed expectations.

Diccon

Photos thanks to Friska.

Diccon is one of the Young Chefs who was part in the latest How To Be A Chef course, run by the Square Food Foundation in partnership with Bristol24/7.

How To Be A Chef is a course that supports young people to gain experience in the food and drink industry and supports them into future employment.

Find out more and apply for the course at www.squarefoodfoundation.co.uk/how-to-be-a-chef

Read more: Friska: stronger than ever 10 years on