Rising Star: Jordan Foster

By Emma Eversham

- Last updated on GMT

Related tags: Culinary art, Hotel, Gordon ramsay

Rising Star: Jordan Foster
Salford City College student Jordan Foster talks about landing a job with chef Mitch Tonks after impressing him at the National Seafood Championships

Every month we bring you an insight into the hottest catering and hospitality talent of the future in our Rising Stars section. This month Salford City College student Jordan Foster talks about his inspirations and aspirations as he prepares for a career in the industry.

Name:​ Jordan Foster

Age:​ 18

Course title and college:​ NVQ Level 2 Professional Cookery, Salford City College

When will you be graduating?:​ June 2009

When did you first realise you wanted to work in hospitality?:​ I have always enjoyed cooking at home. When I was at school I wasn`t certain of my career path, but found I was really inspired by some of the chefs in the media; Gordon Ramsay, Rick Stein, Jamie Oliver. I felt drawn towards catering.

What has been your biggest achievement to date?​: I won silver medal in the UK National Seafood Championships 2008 and during a work placement this year I was offered a job working with Mitch Tonks after working with him for just two weeks.

Where would you most like to work when you graduate?:​ Mitch Tonks’ Seahorse Restaurant, Dartmouth. I first met chef Tonks when he was judging the National Seafood Championship finals and he struck me as an inspiring person. I loved his ideas of keeping food fresh and simple and he gave us fantastic feedback on the dishes we produced. I was then fortunate enough to secure a placement at his Seahorse Restaurant, before being offered a full time position there.

Who do you most admire in the hospitality industry and why?:​ Mitch Tonks. He runs his kitchen in such a calm and organised manner. It really made an impression on me, because I realised that professional kitchens do not really need to be full of shouting and swearing.
Mise-en-Place is a key area in his kitchen, if you get the preparation right then the service should be organised and straightforward.

What do you think will be the biggest challenges you will face in your career?:​ I think I will really have to be on the ball to progress from a student/part-time chef, to a full-time one. I see taking on the responsibilities involved in that as a challenge, although it`s one I am looking forward to rising to.

Do you know any Rising Stars? If you are a tutor on a hospitality and catering course and would like to put forward a student, or if you are student and want to tell us about your future plans email us at arjf@ovtubfcvgnyvgl.pb.hx

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