Aspiring chef Ersen

Ersen was already working in a restaurant but wanted to gain a qualification to enhance his career prospects. He is a graduate of the 3 week Culinary Skills Certificate (February 2016). Here he tells us about his experience of the course…

Tell us about your current situation

I’m working as a kitchen porter in a restaurant. I’m from Turkey but decided to train over in the UK as the course is internationally recognised.

What were your reasons for choosing the course?

I’d like to work as a chef one day so getting the Level 2 in Culinary Skills from the Confederation of Tourism & Hospitality was really important to me. Also, the CIEH Level 2 Award in Food Safety is a bonus for working in a professional kitchen.

What were your reasons for choosing White Pepper?

The fact that it was 3 weeks long was really good for me. It meant I didn’t have to take too long off work, and I liked the fact it was an intensive course so I could gain as many skills as possible in the shortest amount of time. The course has covered so many different types of skills, from bread and cakes to curries, meat and fish.

Did you find the career support useful?

Yes, I was looking for overall advice on the types of positions that would best suit me. It’s been useful to have one-to-one sessions and it’s also good to know that I can stay in touch with White Pepper for up to 3 years after I finish. Not all cookery schools offer that, especially with such a personalised and tailored approach.

What skills do you feel have most improved?

I had no previous baking experience until I came on this course. It’s been very helpful to develop these skills, particularly how to make french patisserie.

What are you hoping to do now the course has finished?

I’ll be looking for a job as a chef in a professional kitchen or you never know, I might be a professional home chef for my wife!

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