Molli Riley

Currently, I am still a student studying at University College Birmingham for a BA Culinary Arts Management degree. Fortunately, as part of this degree, I had to conduct a one year work placement within the culinary industry and wanted to pursue my interest in pastry. As a result, I managed to obtain experience within a Michelin starred restaurant as an apprentice. This allowed me to specialise in pastry recipe specifications and dessert plating but I have much to learn in terms of everyday pastries and cakes.

Due to commitments of studies, I haven't had any recent relevant work experience within pastry, but I still have incorporated it within practical sessions at University through studying Pastry as an additional module and have also attended a patisserie weekend course at Ashburton Cookery School.

• Swimming
• Playing piano
• Baking
• Cooking

Through dedication and hard work, I achieved ABRSM grade 8 practical examinations in both flute and piano. In addition, I finished the Gold Duke of Edinburgh Award which involved a team based expedition, voluntary work, a five day residential, skill and physical based activities over a two year period.

• White Pepper Chef Academy- Authentic Indian Day Course
• Ashburton Cookery School Weekend Course - Patisserie Plus
• Food Safety Level 2 Certificate (Mapal)
• Food Allergens Certificate (Mapal)
• Working in a Kitchen Certificate (Mapal)

By applying for both music and cooking residentials, I was able to increase my social confidence and communication by working with other residents whom I haven't interacted with before. Additionally, it gave me independence as I had to be self reliant and consider time management due to having increased responsibilities.