FORMER top college student Clare Ratcliffe came back to the classroom recently to inform and inspire current hospitality and catering students to follow her path and work for a top-20 UK restaurant.
Clare, 19, has worked as a commis for the restaurant Andrew Fairlie since March 2008. The restaurant is run by the head chef Andrew Fairlie who started renting a space at the five-star hotel Gleneagles in 2001, gained his first Michelin one-star in 2002, was Chef of the Year (Scotland) in 2005 and got his coveted Michelin two-star accolade in 2006 and has kept it ever since.
Clare from Neyland described in detail to the students and lecturers about the huge difference between working in a Michelin two-star and any other restaurant.
"The Du Marché menu costs £85 per person, so it's unacceptable to say: 'I'll ask the kitchen'.
"To do my job properly I need a lot of knowledge about the food that is being served, from details about origin, who supplied it, what season is it good to eat and how it's been cooked."
Clare described other key factors to be successful as: the use of fresh, best-quality produce; the incredible skills and creative talent of the kitchen; excellent organisation and timing; and the amazing attention-to-detail given to customers by front-of-house staff.
"There are eight front-of-house staff looking after the whole of the restaurant of 50 covers and we don't leave anything to chance. Everyone has to be on the ball all of the time as one person's actions will affect the restaurant team, the kitchen team and the customers.
"There is an unbelievable amount of pressure not to make any mistakes and, as a commis, I do of course make mistakes, but my manager knows that I am honest enough to admit to them, adapt, move-on and not make the same mistake again."
When asked 'what next?', Clare told the students that she is still learning and is happy at Andrew Fairlie, so will stay to learn more. The restaurant manager has put her forward to attend an intermediate wine course which she is looking forward to.
"It was a pleasure to have Clare come back to college and tell us about her fantastic experience working in one of the best restaurants in the UK," said proud lecturer Peter Broady.
"Hopefully it will inspire the current group to aim high as they can. We all wish Clare the best in her career and I'm sure she will do well as she was an incredibly hard-working and enthusiastic student and won Student of the Year 2006/07 after successfully completing three NVQ courses in nine months - a college record."
To find out more about courses for careers in hospitality and catering at Pembrokeshire College, attend the college open day on Saturday, March 7, or contact admissions on 0800 76 236.