Professional Cookery student Klaire Hamilton
After completing a business management degree and starting a PGCE qualification to become a teacher, 25-year-old Klaire Hamilton had a complete change of career plan and came to college to study for Level 2 and Level 3 diplomas in professional cookery.
As part of the course, mum-of-two Klaire, who combined studying for her qualifications with working as a chef de partie at the Goldthorn Hotel, got the chance to do two weeks’ work experience in Florence as part of the Erasmus+ study programme.
Klaire, who learnt how to make fresh pasta in the well-known Delle Nostre Mani delicatessen, and worked as a chef in its sister restaurant, Vivanda, next door, said: “I worked alongside a pasta chef and learnt how to make five different types of pasta, including cappellacci with basil, mozzarella and capers which was delicious and actually easier to make than I thought. And when I worked as a chef in the restaurant it was great to see what I’d made being ordered, eaten and enjoyed by the customers.”
Klaire is now heading off to university to do a Masters degree in international hospitality management.
Klaire (left) is pictured with pasta chef Martina in the Delle Nostre Mani in Florence