riCK oWens 18
The week these interviews were held, Rick had been chosen by
his peers to take on the role of Head Chef at the Escoffier room
restaurant. Rick was always going to be a chef. His father, Matt
Owens is an ex Westminster Kingsway Chef himself. At a very
tender age of just 11 years old Rick, mentored by his father, entered
the Springboard future chef competition. Success was not to be his
at 11, but Rick persevered and re-entered at 14 coming forth in the
finals. All this before joining Westminster Kingsway.
Rick has been placed in two establishments for work experience,
the QE2 conference centre and Boodles. Having undertaken a lot of
banqueting work, Rick freely admits that this is not where he would
like to be. Smaller covers, more attention to detail, that’s where he
sees himself. In a passionate and ambitious kitchen. He is not afraid
of long hours and hard work, he is a perfectionist and prefers quality
over quantity. Rick is full of admiration for Heston Blumenthal for
all he has done for the industry, in particular for his generation. “He
revolutionised the way we think about food, he has opened up new
methods of cooking, thinking and plating”.
“I already know where I want to be when I leave Westminster
Kingsway – it has been a dream of mine for years. I am
inquisitively drawn to the ingredient, I want to know how things
are grown or reared, harvested and cooked. I want to be part of
a brigade that is so involved with the ingredient that new ideas,
marriages of flavour and texture become second nature. I want
to be part of the team at “Le Manoir aux Quats Saisons”
Joe luFF 20
The first two years at Westminster Kingsway are spent in every
section of a restaurant environment, from larder to barista, you
cover every angle. In your third year, the opportunity is there for
you to specialise in one particular area. And this is exactly what
Joe has done. Organised, methodical, artistic and precise, the
area of speciality that Joe has undertaken is Patisserie.
Joe has worked in a patisserie environment since the age of 15, when he
was introduced to the craft via a family friend who was in the business.
He continues to this day to work there and supported himself through
his business studies and sports A levels by working part time and over
holidays and weekends. He now supports his learning at Westminster,
not only by working in the patisserie at weekends, but also by a second
position at Wilton’s restaurant, under head chef Daniel Kent, where he
works on the pastry section Thursday and Friday evenings. Two jobs on
top of a full time diploma course.
Joe has undertaken two work experience placements during
his time at the college, the first was Innholders Hall by Herbert
Berger – a unique private dining and events experience, serving
up to 120 covers and with an exceptionally small team and the
second at the aforementioned Wilton’s restaurant where they
were quick to snap him up and make him a job offer.
“When I complete my diploma here, my intention is to stay in London
and work for a few years. I already had an offer for Papillon, under the
awesome Sarah Barber. I admire all her work, in particular her gateaux.
My favourite part of patisserie, in fact, is the creation of delicate and
delicious gateaux. Post London, I would love to travel and work in
Canada. I also think that I should give some thought toward France or
Switzerland too. Ultimately, though, one day I would love to do my own
thing – have my own patisserie”.nAtAshA White 21
Natasha first learned of Westminster Kingsway College through
word of mouth. Finishing her A levels, and with an intense dislike
of exams, she knew that University was not for her. She knew
she wanted to be in a kitchen and that Westminster Kingsway
was her obvious choice to both study and cook. Natasha learned
her early skills and love of food through her grand-parents
influence. With a mother who had no interest in cooking,
Natasha prepared meals for herself and her younger sister
and was encouraged by her mother to do so by making this a
form of employment – a part time job, if you like. Her mother
became her first employer. To date, Natasha has spent two 4
week placements at the Bloomsbury hotel and Boodles private
members club. Celebrity chef-dom does little for Natasha, in fact
this is echoed by almost every student that I have interviewed.
They focus first on what is on the plate, they are not impressed
by television appearances or chat shows.
“When I leave Westminster Kingsway, I would like to spend at least
one year in a London restaurant. Following that, I would like to
travel, there are some amazing opportunities and Chefs in both
the USA and Australia. Personally, I love Japanese cuisine. It is so
different, so fresh and vibrant, plus you get exposed to ingredients
you may not have worked with before. I am intrigued by Araki,
the new 3 Michelin star restaurant in London, I would love the
opportunity of spending time in his kitchen. Some of my favourite
places to dine out in London are Roka and Sushi Samba”.
AMy siMMons 19
An engaged and supportive teacher at Amy’s school
recommended Westminster Kingsway to Amy upon her success
at GCSE catering. With a father that cooks, a mother that
doesn’t and a younger brother, Amy found herself joining in the
preparation of family meals. Amy feels that, since she began her
time at Westminster, she has grown more confident each day.
She describes all the Chef Lecturers at Westminster Kingsway
as “legends” each one having their own speciality whether it be
Game, Pastry, Molecular or Bakery and she echoes Ben Murphy
in saying that the more you ask from them, the more you will
get. Amy has undertaken 2 work placements of four weeks
each, the Garrick Club and the London Stock exchange. She has
also undertaken a five week placement at Jason Athertons City
Social, a notoriously busy, demanding kitchen and already a keen
employer of ex Westminster Kingsway students.“I love cuisine from other cultures. I completed a residential
catering course at a chefs’ school in China, which was fascinating
and a real eye opener for me. When I finish here at Westminster
Kingsway, I would like to remain in the UK, probably in London,
maybe at City Social, for a couple of years, and then travel to
Australia or India to work. This is one of the greatest things
about being a chef – transportable skills”.