Case study: Harry - Level 3 Professional Cookery


Harry completed a Level 3 in Professional Cookery in June 2019 and was accepted on to the Exclusive Hotels Chefs' Academy. Here he talks about his experience of studying at the MET and what it's like to train at the academy.

Why did you apply for the catering course at the MET?

I have always wanted be a chef since a young age and as I grew up through secondary school I really enjoyed learning about food, where it came from, and the many ways to prepare it. This led me to want to go to a catering college and living in Lewes, Brighton MET seemed to be my best option.

How did the course help you to progress on to the Chefs' Academy?

I wouldn't have even known about the Chefs' Academy if it hadn't been for the College. They came to the College to advertise it and explain to us what it involved. I'm so glad they did because it's probably the best opportunity I could have received at that point in my career.

Has the experience of the Chefs' Academy been rewarding? What are/were the highlights to date?

Yes, the academy has been very rewarding.  Some of my favourite highlights are visiting ChalkStream Trout Farm, one of the most sustainable fish farms in the country, and also our pastry masterclass with Sarah Frankland.

What are you doing now?

Right now I'm still working at Penny Hill Park as a commis chef; however the plan is to move to a different hotel in September, hopefully as a demi chef de partie.

What are your plans for the future?

After I finish the Chefs' Academy programme, I'm not 100% sure on what my plans will be. I would like to travel as much as I can and work in different fine dining restaurants to extend my knowledge, but I have also contemplated starting my own business with a few other chefs doing private events - so my options are open still.

What advice would you give to anyone considering studying hospitality & catering at the MET?

I really enjoyed the course, not to mention the vast reservoir of knowledge I took away about food and the industry. Being a chef is not for everyone and it's A LOT of hard work. You really need to enjoy food and be passionate about cooking to succeed in the profession, and the academy is a great way to kick start any young chef's career.


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