Andrew Osborne

Started as a CDP and earned a promotion to junior sous chef by working and developing my skills and ambition with the head chef.

I learned how to run the kitchen and do food orders.

I helped develop new dishes for the a la carte and worked on creating a new dessert menu.

I help reduce the food waste in the restaurant by implementing methods to preserve food via drying, pickling, fermenting and making kimichi, also implementing a compost pile.

Cooking pan asian inspiered dishes.

Started as an apprentice and worked closely with the head chef and sous chefs to develop skills and techniques, with support from University College Birmingham where I learnt the theory. Work in the hotel restaurant doing breakfast, lunch and al a carte, also work doing banqueting.