Professional Cookery student Kieran Stubbs
“He’s a very good cook,” said the owner of Bistrot Culinaria in Florence after 23-year-old Kieran Stubbs’s first day working as a chef in his restaurant during a two week work experience placement in the Italian city.
Kieran, who has just completed the Level 3 diploma in professional cookery, dished up over 30 main courses to customers on his first shift including fried octopus, aubergine stuffed with parmesan and pesto, and vegetarian spaghetti made from spiralised courgettes.
Kieran, who combined studying for his qualification with working as a chef at the Greyhound pub in Lower Penn, said: “I’ve worked in a number of kitchens but wanted to gain a qualification and also learn new ways of doing things. I’ve really enjoyed the course and working in the college’s Academy restaurant has been a new experience as customers can see what’s going on in the kitchen so you have to conduct yourself in a professional manner at all times.
“Getting the chance to take part in the Erasmus+ programme and work in Italy was one of the best things that I could have been offered – I’ll probably never get that opportunity again.”
Kieran is pictured preparing for lunch service at the Bistrot Culinaria in Florence.