Here at North Hertfordshire College, we’re all about supporting our students in building skills and accessing amazing experiences whilst staying close to their family and friends, helping them to then go far in their future and say yes to amazing opportunities.
Meet Emily Simkins, a recent graduate of our Level 3 Diploma in Professional Cookery. Emily first joined North Hertfordshire College on our Level 2 programme and quickly made an impression, enthusiastically volunteering at Pub in the Park alongside established chefs. She also won the Zest Quest Asia Autumn Challenge 2021 within the first few months of her course!
Since that first term, Emily has taken every opportunity to test her skills and challenge herself. She’s taken part in work experience with Fortnum & Mason’s, completed a stage at the Michelin star-holding The Star at Harome, and supported the Norwegian Seafood Council in their sustainability work. She’s been the finalist in many competitions and scooped up awards as part of NHC’s Zest Quest Asia team, and even won Young Risotto Chef of the Year 2023! As part of her prize, she received the opportunity to fly out to Milan for a stage at a 2 Michelin Star restaurant and a tour of Riso Gallo’s production facilities.
We caught up with Emily after her return from Milan to chat about her NHC journey:
How would you summarise your NHC experience?
“North Hertfordshire College and my Professional Cookery course has provided me with the best two years of my education. My tutor, Anthony Gascoigne, has given me nothing but knowledge, experience, and opportunity.”
What has been a highlight of your college journey?
“It would definitely have to be winning Young Risotto Chef of the Year. The whole competition from the entry, regional heats, finals, and trip to Italy has been so much fun and an unforgettable experience.
What did you get up to during your trip to Milan as part of your prize?
“I had the absolute pleasure of working alongside Fabio Pisani and his wonderful team in his 2 Michelin star restaurant Il Luogo di Aimo e Nadia, Milano. To be able to work in such a prestigious restaurant at the age and level I am was incredible, it’s one of the best opportunities I’ve been able to do this far in my culinary journey.
“Chef Alessandro took me to see the fresh fish, fruit, and veg markets early one morning which was so cool and an eye-opening visit. The sheer size of the market operations was something I had no idea about, and I now feel like I am so much more aware of where food comes from after this experience.
“I then also had the chance to learn about the journey of rice, including seeing how the rice is grown, milled, and shipped off in lorries. To be able to experience the entire process first-hand – from making a risotto to seeing it grow in the paddies in Italy – really rounds off the journey the Young Risotto Chef of the Year competition has given me and I feel so much more knowledgeable about all things rice!
“Thank you to Jason Morrison [Managing Director at Riso Gallo], Anthony [Catering tutor], Riso Gallo, and everyone involved in Young Risotto Chef. This entire trip has been incredible, very educational, and I’m so lucky to have been able to be a part of it.”
What would you say to someone who is thinking of applying to a Hospitality or Catering course at North Hertfordshire College?
“If I could give some advice to someone who was thinking about starting Professional Cookery at NHC, I’d say ‘go for it’, as it will open up the possibility for the most amazing experiences and creates memories for life. I’m so lucky to have had so many opportunities presented to me and, for this reason, I wouldn’t hesitate to do this course again!
“Thank you, Chefs, North Hertfordshire College – you’ve been the best.”
If you’re interested in following in Emily’s footsteps and seeing where a catering course will take you, check out North Hertfordshire College’s Hospitality & Catering courses to find one that’s palatable.