September 1998 Westminster College, Battersea Park campus. NVQ Level 2 Food Preparation and Cooking.
October 20214 Westminster Kingsway College, Vincent Square campus. Cake Decorating course.
February 2024 Westminster Kingsway College, Vincent Square campus. Butchery Techniques and Fish Preparation Techniques Upskill Award.
Westminster College will always hold a special place in my heart as it was the first culinary school I went over 25 years ago. It was the best culinary school in the UK (though I’m biased of course). I was an apprentice, and went to school every Wednesday on day release. As I write this, I can’t believe it’s that long ago. I can’t remember where I first heard this phrase but it’s something I use to this day. What’s the difference between a cook and a chef? That’s simple: a chef will know how to get themselves out of the sh*t. A more eloquent way of saying this would be…a chef knows how to navigate challenging situations with finesse and creativity.
The thing I love most about being a chef is the never ending journey of learning. Amidst the hustle and bustle of the kitchen, it’s essential not to lose sight of the fundamentals. These core skills from the foundations of culinary excellence. It is up to us to make sure we keep on top of our own continuous learning whether it’s going back to school or on the job. Consider these few questions?
What classic cuts of veg can you name? And how many are there?
Who invented the brigade system?
How long should you cook a fish stock and why?
Years ago these formed a litmus test during your trial shift (for CDP and above). However with the changes the industry and skill shortages I wonder how many could now can answer these. Now while I’m not going to go down the rabbit hole of what is to blame for chefs missing these skills. Chefs being promoted/hired into positions before their ready for or chefs not putting in the work into learning these skills. What I will say is the industry is going through big changes and it’s going to be interesting to see how it evolves.
I don’t have the experience as a photographer to be able to have an informed opinion about how the industry has changed over the years. But I do think with the introduction of AI it will bring in parallels as to what is happening to the hospitality industry. So whilst both industries are not the same they do have a lot in common. There are many shortcuts that can be taken by people but only those with passion for their craft will put in the work to keep on top of current trends, but not at the expense of knowing the fundamentals.
So why did I decide to go back to school to refresh my skills. Well that’s easy…with time, even the most seasoned chefs can develop habits that stray from best practices. In my current job I do not get many opportunities to practice these foundational skills. With this being said I’m glad that some things haven’t changed and Westminster Collage sorry now Westminster Kingsway Collage remains the beacon of culinary education it always has been for both aspiring chefs and seasoned some might say well seasoned professionals alike. I was grateful for the opportunity to reconnect with my culinary roots and can’t wait to see what i’ll do next.
Until next time…
Nannette Parker Photography 