s he prepares for a career in the industry.
Name: Benjamin Keeley
Age: 20
Course title and college: Management of Culinary Arts Degree, Norwich City College
Graduation date: June 2010
When did you first realise you wanted to work in hospitality?:From an early age I have had a deep-rooted interest in hospitality, having been fascinated by gastronomy, and always having a love affair with food as an art. The cultural norm of cooking as a sociological phenomenon gave me the encouragement to work within the industry. My educational choices were influenced by my love of culinary arts; at GCSE I studied Food Technology, my interest in other areas of the hospitality industry were strengthened during my A level studies in Travel and Tourism, Business Studies and Geography.
What have been your biggest achievements?: At the age of 17, I qualified for the final of a young pub chef competition in Milton Keynes. Although I did not win it gave me the encouragement to strive for success and gain invaluable experience in cooking and completing NVQ Level 3 in professional cookery. †I have also been fortunate enough to have been offered three outstanding job opportunities and currently work at Broad House Boutique Hotel, Wroxham, which specialises in local, seasonal gourmet cuisine and where I was recently promoted to Sous Chef.
Where would you most like to work when you graduate?: After graduating I would like to travel and experience working in other regions of the world, gaining a taste for cuisines and learning culinary skills from talented chefs. I would particularly like to arrange some work experience with Marco Pierre White. Eventually I would like to come back to the North Norfolk coast as I believe the landscape and food diversity have a great deal of potential for talented chefs.
Who do you most admire in the hospitality industry and why?: Media and TV interest has made food a hot topic especially for a younger generation. When I first began cooking my initial thoughts were influenced by the infamous Naked Chef. Most recently my greatest influence and the person I admire is my previous Head Chef Steve Thorpe, whose inspirational leadership and incessant culinary skills have undoubtedly inspired my work and continue to influence and drive my desire for culinary perfection.
What are you looking forward to most when you graduate and start work?: While I study for my degree, my plan is to continue to develop my knowledge and skills at a higher level. I aim to gain work experience in a variety of respected kitchens with reputable chef-managers, with a view to having a wide range of experiences and expertise to offer any future employer. After I graduate I would like to continue to study gastronomy and travel.
What do you think will be the biggest challenges you will face in your career?: The customers. The challenge is ultimately to continuously exceed customer expectations within the bounds of profitability. Considering the changing consumer palate, special dietary requirements and food sourcing for example, choices concerning issues such as organic and GM produce, food miles and quality. An issue challenging the hospitality industry, often through perceptions, is the feeling of being demoralised by the low paid and unsociable work culture, particularly in the hotel sector.
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