Observing my father cook and experiment with ingredients always sparked my excitement, prompting me to eagerly assist him. My culinary journey commenced at the age of 16 when I enrolled in the Foundation level. This one-year course not only delved into the intricacies of the catering industry but also provided me with a comprehensive understanding of the tourism sector, experience in silver service within public restaurants, and foundational cooking skills. It's an excellent choice for students still uncertain about their future paths.

Currently, I have completed my summer work placement at the Grand Hotel Excelsior, which offered me invaluable insights into the bustling industry and prepared me for a smooth transition to Level 3. I am enthusiastic about continuing to pursue my career, eager to discover what life has in store for me.