Ricardo Knole – Hospitality
When
I was young, I used to watch a lot of Ready Steady Cook. I liked
the way the food was made to look so artistic. That inspired me to
pursue cooking as a career.
I'm from a West Indian background so I can mix exotic flavours
really well, but I didn't know anything about fine dining until I
came to Lewisham College.
I'm now a Commis Chef at Gary Rhodes' restaurant W1. Celebrity
chefs don't faze me.
I've heard that their expectations are high, and working for
them means long hours, but all I want to do is learn as much as I
can.
I like having the technical skill to do things that the average
person can't do. I also enjoy the pressure of working in the
kitchen and getting that buzz.
The best days are when you have the perfect service, and don't
have any complaints or anything returned.
My advice to people looking to do the same as I have is to
listen to ideas, take advice and take criticism. You're going to
make mistakes; you've got to learn from them.
You've got to enjoy yourself - it'll show if you're not. Learn
as much as you can, and love what you do.
Mark Dawson, Hospitality Tutor
I've
worked in the hospitality trade for over 30 years and have been
based both in London and Miami. As well as working at Executive
Chef level, I've also run my own French-Caribbean restaurant in
Croydon.
I now oversee the College's partnership with Jamie Oliver's
Fifteen Foundation and teach our WRL learners in the College's
Hospitality department.
I like to blend traditional teaching methods with new
interactive techniques. Being able to teach younger students is an
art really: you've got to use innovative, interactive methods of
teaching. I'm quite young at heart, so I have good rapport with the
learners.
Compared to my years working in the industry, teaching is a
different challenge, but it's a lot more rewarding for me. I like
to be able to give something back: I'm moulding the chefs of the
future.
My students can do anything they want to do if they work hard
enough.