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Jack Winder - Catering

Jack Winder joined Weymouth College in the Summer of 2013 as a full time level 1 student. Jack left school; with few formal qualifications and immediately made catering his driving force.

His commitment to wanting to become a chef was never in doubt and this was made more apparent purely based on the time he had to spend each day traveling to and from college as he lives in Bridport with a very limited bus service.  Jack wasn’t always the model student the Catering team supported Jack throughout his Level 1 setting very clear boundaries to help him achieve.

On completion of his level 1 qualification he applied for a Level 2 NVQ apprenticeship with the Hix Academy. During this time in the academy he also undertook part time work on his days off working at The Fish and Oyster House in Lyme Regis owned by Mark Hix a former Weymouth College student and now successful restauranteur based in London.

Subsequently Jack went onto the Level 3 advanced apprenticeship in catering now working fulltime at the Fish and Oyster House.  Jack has maintained his enthusiasm for catering and is now employed as the junior sous chef.  Jack has ambitions of working in London in the not too distant future to expand his knowledge and experience within the industry.

 

Chloe Bacon - Catering

Chloe left Wey Valley School in 2014 and successfully gained an apprenticeship with Weymouth College in the Hix Academy as a level 2 chef.  Her apprenticeship lasted a year in which time she demonstrated a natural flair for all of the areas within the kitchen. In addition to this she also became very accomplished whilst performing hospitality skills within the restaurant.

During this apprenticeship Chloe excelled and proved she was more than capable working both independently and as part of a team.  In addition to this Chloe was a finalist and ultimately the runner-up in Mark Hixs Food Rocks           competition.  Chloe was required to produce, in front of a live audience, a mackerel and mystery basket dish within 20 minutes. At the end of her apprenticeship she was offered  a place on the Level 3 Advanced Professional cookery qualification.

Chloe continued to excel during her level 3 however it was becoming more apparent her good nature and excellent people skills were being put to better use ‘Front of House.’  Although still continuing with her cooking qualification she also took on a part-time job as part of the hospitality team at the Old Spa, Weymouth.

On completion of her level 3 professional cookery a position became available in the College Restaurant as an apprentice L3 Hospitality Supervisor, which Chloe accepted.  During this time Chloe was been solely responsible for looking after not only new students to their qualification but also to establish a good rapport with customers who use the restaurant.

Chloe completed this apprenticeship during the Summer of 2017.  As a result of her dedication and can do attitude Chloe has secured a full time role within the College as a Trainee Instructor which will include her undertaking further qualifications in assessing, culminating in her gaining a certificate to teach.

 

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