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.
Margaret Asemota - Head of School for Hospitality, Travel and Tourism
I've been a member of
staff at Lewisham College for 22 years. I started off as a senior
technician, and I'm now head of school.
I originally came to Lewisham College as a student. I came to
get my craft certificates; my Advanced Silver Service, and my
Advanced Bar Management: I was working in management at the time
and decided that to do my job effectively; I needed to know what
was happening in front of house, the kitchen, and the
restaurant.
It was my tutor who eventually convinced me to apply for a job
here. She said that working in the hospitality industry, I was
never getting the chance to spend my salary, and as a senior
technician I'd get long holidays.
What I enjoy best about my job now is working with the students.
I like to be there for the students, I'm never too busy. They are
my priority.
I'm passionate about the industry I work in; during my career
I've done everything from Housekeeping to Head Chef. You name it,
I've done it.
I've done a lot in my career, but I expect my students to do
better than I have. Nothing's impossible.
Professional memberships
MIH - Institute of Hospitality
FRSPH - Royal Society for Public Health
MCFA - Cookery and Food Association (Craft Guilds of Chefs)
MIFL - Institute for Learning
Member - Academy of Food and Wine