Louis McClelland

“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.”

 “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."

“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.”

“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.”