Charlie Jones has always dreamt of making his mark in the culinary world. As a catering student here at New College Durham, he dedicated countless hours to honing his skills, experimenting with flavours, and unleashing his creativity. But nothing could have prepared him for this exciting milestone—his very own tasting event at the college’s celebrated training restaurant, The Copper Pot.
When his Tutor, Lynn Mitchinson, presented him with this fantastic opportunity, Charlie dove into the challenge with enthusiasm and determination. He wanted this evening to be truly special, showcasing his passion and skill. His vision? A thoughtfully crafted six-course tasting menu that would highlight both his technical prowess and his love for bold flavours.
Developing the menu was an exciting journey! Charlie aimed for balance, variety, and a delightful progression of flavours from start to finish. After weeks of refining his ideas, he settled on a menu that he was truly proud of:
With the menu all set, Charlie got to work on ordering the ingredients. He carefully sourced the freshest seafood, the highest-quality meat, and the ripest vegetables. His planning was meticulous, right down to the last gram of salt. The kitchen team, his fellow students, looked on in admiration as he organised every detail—assigning tasks, checking stock levels, and making sure that everything was just right.
As the day of the event arrived, a sense of calm confidence washed over Charlie. He had practised each dish and trained his team. Now, it was time to shine.
Tutor, Lynn Mitchinson, shared her thoughts, saying,
“Charlie has shown exceptional dedication and professionalism in planning and executing this event. His ability to create a well-balanced and sophisticated menu, source top-notch ingredients, and manage all the logistics of the evening is truly impressive.
Charlie’s meticulous approach to preparation, including carefully ordering ingredients, showcases a level of commitment that goes above and beyond what you’d expect from a student at this stage in their career. His leadership in the kitchen, ensuring tasks were allocated efficiently, is a clear sign of his bright future in the industry. The tasting menu was thoughtfully structured, offering a delightful journey of flavours that showcased a variety of techniques and ingredients.
Charlie added:
" As soon as I finished secondary school, I jumped straight into the industry at first clearing tables at a café, and then working in hotels. I've gained a lot of invaluable experience having worked in all kinds of restaurants and alongside some of the best chefs in the country. But as I stepped into college on level 1, my dream transformed into a passion, an obsession I knew I would carry for the rest of my life.
Starting at the bottom is essential, no matter what prior experience you may think you have; beginning at level 1 is key. You might think it’s a walk in the park at first, but I promise you, the tasks and lessons waiting for you will widen your eyes.
I’ve faced my fair share of doubts about becoming a chef, as many do in their careers, but just keep pushing through. This field of work holds the keys to a lifetime of adventure. It can take you around the globe, letting you experience all sorts of cultures and cuisines. So don’t stop now, just keep going!
And to leave you with a quote both I and Gordon Ramsay live by, which I hope you will too, it’s about being prepared for those stressful moments—those times when you want to shout, scream, and quit on the spot. This is for those moments when you feel like giving up, and it goes like this…
“Don’t run from the storm, learn to dance in the rain.”