Every month here on BigHospitality we bring you an insight into the hottest catering and hospitality talent of the future in our Rising Stars section. This month Norwich City College student Katy Chapman talks about her inspirations and aspirations as she prepares for a career in the industry.
Name: Katy Chapman
Course title and college: Hospitality Management Degree, Norwich City College
When will you be graduating?: June 2010
When did you first realise you wanted to work in hospitality?: I first became interested in the hospitality Industry when I was about nine, when I started to help my mum in the kitchen. I loved cooking. What got me so interested was the presentation, tastes and way you could cook food with simple and fresh ingredients and they would taste amazing. My love of cooking affected my choices in my education, in GCSEs and then on to college. I am currently working as a supervisor within the Brasserie Restaurant at De Vere Dunston Hall in Norwich which allows me to put my learning into practice.
What has been your biggest achievement to date?: My achievement was to get onto a degree course when people, including my high school teachers, didn’t predict that I would carry on to do one. I left high school with GCSEs and an introduction to catering qualification in food cookery at 14 to 16. I then stayed on at City College Norwich and achieved my BTec1st Diploma in Hospitality and a NVQ level 3 in Hospitality Supervision.
Where would you most like to work when you graduate?: I`d like to travel and see different styles and sides to the hospitality industry. I have already started my plans by getting in contact with cruise ship companies. Eventually I would like to open my own restaurant or be a manager of a five star hotel.
Who do you most admire in the hospitality industry and why?: A number of chefs inspired me. This is because I watched cookery programmes such as Naked Chef, Britain’s Best Dish and Ready, Steady, Cook. I was inspired by what chefs could do with food. The person I admire most is Raymond Blanc, this is because what he has achieved and by sticking to his concept of using fresh, local ingredients.
What are you looking forward to most when you graduate and start work?: I am looking forward to improving my knowledge and skills and in gaining experience in a number for different restaurants and hotels around the world. I would also like to share some of my experience and knowledge that I have, and I will gain, with the businesses I work in.
What do you think will be the biggest challenges you will face in your career in the hospitality industry?: The biggest challenge will be exceeding the dining experience and memories that customers receive and take away with them. I would like to keep a high standard and memorable service/experience that I can give in the time that they spend in the establishment. Another challenge I will face is to prove to people that the hospitality industry is not as bad as it is perceived. Of being low paid and unsociable work culture.
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