Sean Smith

Sean Smith

Chef Catering Level 2 & 3 Diploma (Professional Cookery)

I learnt all about UCB when I came to do work experience here whilst still at school. After coming to an open day I decided to apply to do professional cookery.  

I’ve just returned from a three week placement in Marseille, France, as part of the Leonardo Da Vinci scheme, working in a restaurant called ‘Le Moment’. I was involved in all elements of the kitchen from the mise en place (preparing all the ingredients) to cooking to plating up the food for service. Having French language lessons in the run up to the placement really helped but it was on the job that I picked up lots more language skills. The Head Chef spoke very little English and it helps that a lot of food terms are generally in French anyway!

I’ve had a great time on the course so far. Highlights have obviously included the trip to Marseille along with the other great placement opportunities I’ve been involved with. I carried out a four week placement at Birmingham’s Bank restaurant in the first year and during the second year I worked at the Hyatt Hotel. I also won an award for best Academic Achievement at the Further Education awards ceremony which was a great honour.

My experience in France has encouraged me to find a part-time job at a fine dining restaurant in Birmingham, which combined with the placements I’ll do in my third year will leave me in a great position to find a job when I leave UCB. In the future I plan to go to London, work there for a few years then take my skills abroad – hopefully returning one day to open my own restaurant. 

 

"I’ve just returned from a three week placement in Marseille, France, as part of the Leonardo Da Vinci scheme, working in a restaurant called ‘Le Moment’. I was involved in all elements of the kitchen from the mise en place (preparing all the ingredients) to cooking to plating up the food for service."

Sean Smith
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