Traineeship Offers Bounty of Skills for Louis

Taking your next steps after school can be difficult, especially if you have no idea what you want to do next.  But a suggestion from a relative and a browse on the internet allowed Louis McClelland, from Newcastle, to find his feet and a new passion for food.

Louis (20) left school after his GCSEs at Shimna College. He said, “I didn’t have a clue what I wanted to do.   I wasn’t doing anything following school and for a while didn’t have any direction. 

“My aunt studied at SERC’s Newcastle Campus, and she suggested I have a look at the college website to see if anything sparked my interest.  My mental health wasn’t great at the time, but I knew I had to get up and get out to help myself.”

Louis continued, “Being a chef wasn’t anything I had ever considered before but I had a look at the Level 2 Traineeship in Professional Chef and then came along to an open day to find out more.   That’s when I met Lecturer Thomas Turley, or as we call him, Chef Turley.   He asked me why I wanted to do the course, explained what I would be doing and took me on a tour of the kitchens."

He continued, “First impressions matter and Chef Turley made all the difference from that day, which is why I enrolled on the course.   He encouraged me, enthused me and explained everything. I felt like someone was listening to me when I asked something.

“The amount you learn on the course is amazing and you learn by doing, building your skills from day one.  It’s not just the cooking, but all the other skills such as communication.   When I first came to SERC, I wouldn’t say boo to a goose, but because of all the things I do as part of the course – such as taking part in cooking competitions -  my communication skills and my confidence have grown.

“I have loved learning about food, what ingredients work together, and the difference a splash of lemon juice or the addition of some herbs and spices can make to a dish.   One of my favourite things to cook at the minute is duck breast cured in whiskey and brown sugar, then pan fried.  It’s delicious.”

Louis has taken part in several competitions including IFEX, where he won a silver medal competing against university students.   He also took first place for his main course in SERC’s annual Intercampus Professional Chef competition.   He was recently awarded SERC Excellence Awards for Overall Trainee of the Year for Downpatrick Campus and Trainee of the Year for School of Business, Management and Hospitality.

Speaking about his next steps, Louis said, “When I finish my course I am going to work locally for a while and then I hope to come back to SERC to learn more and further my qualifications.” He concluded, “I would recommend coming to SERC.   There are so many different courses to choose from, the staff and students are friendly and there is support if you need it.”

Apply now for courses commencing September 2025.