Rising Star: Adam Clark
Every month we bring you an insight into the hottest catering and hospitality talent of the future in our Rising Stars section. This month Lewisham College student Adam Clark talks about his inspirations and aspirations as he prepares for a career in the industry.
Name: Adam Clark
Age: 20
Course title and college: NVQ Level 3 Professional Cookery, Lewisham College
When will you be graduating?: July 2009
When did you first realise you wanted to work in hospitality?: When I was 18 years old I started working in a local pub, it was there that I had my first taste of the hospitality industry. After a short time front of house I decided to try my hand in the kitchen and that’s where I really developed my love of food and found a new passion for the trade I was in. The following year I enrolled on my NVQ Level 1 in professional cookery and have pursued in hospitality from then on.
What has been your biggest achievement to date?: In January 2008 I was part of a team of three who made it through to the regional semi-finals in the Brakes Student Challenge. We didn`t win, but we were the only Level 1 students in the competition. In 2009 we put together a similar team to take part in the Nestle Toque D`or competition and made it through to the semi-final heats.
Where would you most like to work when you graduate?: In September I`m planning to study Hospitality and International Hospitality with a specialist in the Culinary Arts at Sheffield Hallam University. I have decided to carry on my education in order to learn all of the different aspects of hospitality and gain as much experience as possible over the following years.
Who do you most admire in the hospitality industry and why?: My college tutor Aiden Fullerton, who has helped me develop both my cooking and business skills over the past seven months. He has been responsible for sharing valuable contacts in the industry as well as carrying forward a genuine passion for the trade which is highly contagious. There is also the obvious inspiration from top chefs such as Heston Blumenthal and Marco Pierre White.
What are you looking forward to most when you graduate and start work?: Travelling the world to see what different cultures and people can offer both on a personal and culinary level. As a hospitality student, I have met and worked alongside many different people and I would like to learn from as many as I can.
What do you think will be the biggest challenges you will face in your career?: My biggest challenge will be to make a name for myself in such a demanding and highly competitive industry. I believe that if I ever achieved that status I will always remind myself of the dedication and hard work it took to do so.
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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Rising Star: Carl Fleischer
