Rising Star: Shaun O'Brien
Every month we bring you an insight into the hottest catering and hospitality talent of the future in our Rising Stars section. This month Liverpool Community College student Shaun O`Brien talks about his inspirations and aspirations as he prepares for a career in the industry.
Name: Shaun O’Brien
Age: 19
Course title and college: NVQ Level 3 Catering & Hospitality, Liverpool Community College
When will you be graduating?: July 2009
When did you first realise you wanted to work in hospitality?: My decision was probably due to the fact that when at I was at secondary school I participated in a cookery competition and won, so I decided then that I would go to college to gain more knowledge and become a chef.
What has been your biggest achievement to date?: I have been fortunate this year in being chosen as a member of the Academy Culinary Team in college. I have competed at various Salon Culinaires around the country, including Wales, Bournemouth and Bedford and in other competitions such as the Brakes Chef Challenge and the British Culinary Federation Cook & Serve. I have gained several gold, silver and bronze medals. Doing competition work has really developed my organisational and practical skills.
Where would you most like to work when you graduate?: I would like to work in a top fine-dining restaurant, probably in London or within a top country house hotel. I know the hours would be long and hard and I may not have a lot of me-time, but the reward of learning new skills and gaining knowledge would make it worthwhile.
Who do you most admire in the hospitality industry and why?: I admire several chefs in the industry, but if pushed I would have to say Marco Pierre White for the undoubted effect he has had on the industry, Gordon Ramsay for his business and practical skills and Ian Jaundoo my college tutor and Academy Culinary Team manager who has furnished students like myself with a high standard and range of cookery skills that we can develop as we progress on the career ladder.
What are you looking forward to most when you graduate and start work?: Hopefully achieving a position in a good, possibly, Michelin-starred kitchen where I can be given the opportunity to improve as a chef.
What do you think will be the biggest challenges you will face in your career in the hospitality industry?: Possibly, my biggest challenge will be when I am ready to open my own restaurant, which like many chefs is what I aspire to. The business side more than anything will be the most challenging.
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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