The Tudor Lodge Academy

Stephanie Cheswick.

I started with the Tudor Lodge Academy on the 5th September 2006. In this time I have completed an NVQ L1 1 in Multi Skilled Hospitality, Keyskills Level 1 and I am currently working towards an NVQ Level 2 in Professional Cookery and Keyskills Level 2.

I have been doing my NVQ Level 2 for about 2 months with the Head Chefs Jamie Bessant and Emmaline Asher, they have been teaching me new things, from preparing vegetables, to making bread, making desserts and help cook the meals for the restaurant.

Since I have been at Tudor Lodge my confidence has grown and I am now able to cook meals without hesitation, deal with customers when front of house, cashing up, do stocktakes, line cleaning, waitressing duties, serving on the bar, making cocktails, differentiating between wines and using payments systems.

I have also been helping with the cookery courses that Jamie Bessant has been delivering, which has helped me with my qualification.

Once I have completed my Level 2 I hope to go on and do my NVQ Level 3 in Professional Cookery and become a Head Chef in a fine dining restaurant.

Whilst on the training scheme with the Tudor Lodge Academy they offered me a part time job, which has also helped me to develop my skills and knowledge further.

Dana Rixon

Dana left school in May 2004 with one GSCE in English. She had started Pride in year 11 and had chosen the Hospitality and Catering path. Dana had never cooked before and had no experience of working in a kitchen, but it was something she had always been interested in.

Dana started with the basics of kitchen safety and hygienic working practices; she understood the importance of this straight away and always worked safely. She learnt various cooking techniques and picked up the basics of food preparation very quickly. As well as working with her tutor, she worked alongside the chefs at Tudor Lodge Hotel to learn more about the industry and to try harder recipes. Dana’s skills improved rapidly and she set herself more challenging dishes to prepare. Even if they did not turn out as expected they were always tasty!

During her time in the kitchen Dana not only learnt cooking techniques she also achieved recognised qualifications. Dana received a City and Guilds Profile of Achievement Award as well as three key skills units: Communication, Application of Number and ITC.

Because of her fantastic work attitude and willingness to learn and to try new things Dana was then offered an apprenticeship in the Tudor Lodge Hotel, which she quickly accepted. Dana completed her NVQ 1 in Food Preparation and Cooking and is now nearly finished her Level 2 frameworks. Dana was recently appointed full time as a Catering Assistant. Dana has gained valuable work and life skills through this course and her own determination to succeed.

Dana has reached the final of this years Brambley Apple Competition, where she will be traveling to London to compete against 10 other finalists on the 4th April!

Sean Davies

Sean from Greenhill started with PRP Training on the Pride programme in September 2005. He chose to do the hospitality and catering course, as he would like to be a chef with the army when he leaves school.

Sean soon proved himself to be a natural in the kitchen and showed a fantastic flare and enthusiasm for cooking. He mastered the basics very quickly and was eager to learn more complex recipes as his confidence grew. Sean Impressed the chefs at the Tudor Lodge Hotel and one of them, Jamie Bessant decided to mentor him.

Jamie decided Sean had the skills and talent required to take part in the Future Chef competition and entered Sean. The two of them then started to practice but as the competition date was fast approaching they only had a few weeks practice. They also had to budget for the meal as the competition rules stated they were only allowed to spend £3.50 on the meal. On the day of the competition Sean prepared a char grilled chicken dish as the main course and chocolate torte for dessert. Jamie was not allowed in the kitchen so Sean had to remember the recipe and times and did the whole meal on his own. The judges were very impressed with Sean and awarded him second place!

Sean is still doing well in the PRP Training kitchen and is working towards a City and Guilds Preliminary Cooking certificate as well as keyskills in Communication, Working with others and Application of number. He is also practising for this years Brambley Apple Competition, where he has reached the final in London on the 4th April.

Tom Palmer

Tom started on the PRIDE project with PRP Training in September. He chose the hospitality and catering route and although he had never cooked before he showed a lot of potential. Jamie Bessant one of the chefs at the Tudor Lodge hotel decided to mentor him and they started to work together practising recipes. Tom learnt many new techniques and methods and proved that he had the talent and skill to work in a busy kitchen environment.

Jamie decided to enter Tom into the Bramley apple competition. Tom had to find something new and exciting to do with apples. He chose his recipe and practiced for a few days before heading off to the competition with Jamie. Tom had to work on his own, he had to time, clean, prepare and cook all on his own. The judges had to pick ten people to go through to the final heat of the competition and they chose Tom as one of the finalists!

Tom will be traveling to London on the 4th April for the final competition. Good luck Tom!

The Tudor Lodge Academy is part of the PRP GROUP

Click here to go to www.prp-training.co.uk