ONLINE LESSONS DURING ISOLATION Chef and Nutritional therapist offering Lessons in cooking techniques and confidence in the kitchen

Fern's CV

Education and Training



Future Fit. Level 4 Diploma Nutrition and weight management Therapist. September 2018- July 2019.

LEVEL 3 AWARD; Supervising Food Safety in Catering Completed 11/09/17.

London Metropolitan University September 2014-2017 • MSc FOOD SCIENCE. (Distinction)
Modules studied include: Food Biotechnology, Food Business and Product Development, Advanced Food Processing and Food Microbiology and Safety. Worked on a development project on Horse Milk yoghurt for my dissertation.

University of West London September 2011- 2014 • BSc CULINARY ARTS MANAGEMENT. (First Class Honors) Modules studied include: Food Microbiology, Management Information, Professional Kitchen Skills, Pastry Techniques, Food Gastronomy and Personal Development Skills.

Lincoln College September 2009- 2011 BTEC NATIONAL CERTIFICATE IN HOSPITALITY SUPERVISION. 2009-2011
Modules studied included: contemporary cuisine, Business operations, NVQ Front of House and Kitchen, Team Leadership and Supervision, Customer Care, Health and Safety and Event Planning.


Awarded Ralph Blanchfield Prize and Young Ambassador of IFST 2017 with Institute of Food Science and Technology (IFST). Awarded 07/03/17.


Awarded Cyrus Todiwala Café Spice Namasté Award for student showing all round kitchen management potential Awarded 13/03/15.


Work

Pastry Chef at Hedone Bakery. Freelance.

Head Chef at Jenius Social 09/06/18- Present.
Head chef and cookery school teacher, creating bespoke menu for private events and large parties, filming and staging work and development of classes and recipes.

Head Chef at Georgian House Hotel 10/11/16- 03/06/18.
Georgian House in the heart of Pimlico, 63 bedrooms and an average of 110 covers for breakfast. Managing kitchen brigade of 5 and brought in to expand the food offering. It has been a vital role for my growth as both a chef and manager.

Chef De Partie at Hereford Road 10/09/15-01/11/16.
Classic British nose to tail dining restaurant in Notting Hill Gate average between 60-90 covers daily. In charge of running various different sections. This role helped me hone my butchery skills, have a greater understanding of classic British dining and shown me the importance of utilising all of the animal.

Chef De Partie at GLG with Lexington Catering 11/09/14-4/09/15.
A contract catering site in Green Park, serving up to 300 employees daily for MAN group. This was a great role in showing how exciting and varied lunch offerings can be and how to keep customers satisfied and interested who are eating from you daily.


Chef and Development at the Phantom Pig Pop Up 2013-2015.
A pop-up venture with a colleague serving modern British fine dining in unusual locations around London. This role was a fantastic experience and was a great side venture while I was working and studying. Developing menus with the head chef, helped me to gains valuable skills and knowledge which have helped me at later stages in my career.

Kitchen Assistant and Mentor in University of West London 13/03/12- 20/07/14.
Working at the University while studying to improve my practical skills and mentoring the students was really rewarding and gave me vital delegation skills and organisation skills in regards to other people.

Work Experience

Stage at WastED London. 19/03/17 One Day. Working in the kitchen at WastED London,
Guest Chef Andrew Fairlie. A pop-up event by Dan Barber.

Guest Chef at University of West London Alumni Dinner 30/4/15 One Day. Partaking in a
guest dinner of past students as in the industry at my previous university.

SOS Dinner at The Dorchester 17/01/14 One Day. Working in the Kitchen gaining
experience in large events.


Finalist in the Asian Junior Chef Challenge 20/10/13. Finalist in the Asian Junior Chef
competition run by Cyrus Todiwala.

Placement at Restaurant Associates in KPMG Canary Wharf 01/07/13- 19/07/13. A great experience to see the fine dining contract catering environment. I was able to run the pastry section during lunch service.

Heston Blumenthal Dinner at University of West London 02/05/13. Working on service and plating with the team of Michelin star chef Heston Blumenthal on a tasting menu based on his signature dishes.

Dinner with Derek Quelch at Pillars University of West London Restaurant. 24/04/13. Royal Automobile Club, ‘Chefs Adopt a School’ event. 26/03/13. Working with chef Mark Sargeant on the preparation and service of his signature dish .


Work Placement at A Taste of Noma at Claridges 24/07/12- 06/08/12. Working in the main course service team of the 2-week pop-up of Michelin Star Chef René Redzepi and his NOMA restaurant team.

Work Placement at The Goring 18/06/12- 02/07/12.