Career Profile WebCatering alumnus, Kyle, has secured an exciting new role at Chef Patron, Paul Askew's, exclusive fine dining restaurant, The Art School, in the bustling culinary hub of Liverpool.

He has written his own account of what it takes to work as a Commis Chef for a thriving, successful restaurant.

"As a Commis Chef, I am based in the larder section of the kitchen at The Art School, working with some of the best Chef's in the industry. It's an incredible environment to work in - so energetic and adrenaline fuelled, where you can bounce ideas off of each other and learn and refine your culinary skills to create a dish to perfection. I am learning so much!

Within my role, I contribute to preparing, cooking and plating the first three starters on the prix-fixe menu, menu excellence and tasting menu, including canapés and amuse-bouches. The menus are very vibrant and seasonal, so I have the opportunity to work with a variety of ingredients.

As a Commis Chef, I will have the opportunity to expand my skill set and experience within other sections of the kitchen, so that I can work towards taking the next step in my career, which would be a Chef De Partie - someone who runs and oversees a particular section in the kitchen.

The Art School have also offered me an incredible opportunity to complete the WSET Level 2 in Wine and Spirits qualification, which explores the different varieties of wines and spirits, key classifications and labelling terminology. It's a recognised qualification, so it could potentially open up other opportunities for me too.

When people ask me, 'what does it take to work in the industry?', I always say you need to be fully committed and have a strong passion for it. It isn't a job - it is a career choice and a lifestyle. It takes up the majority of your time and can be very physically and mentally demanding but it genuinely is such an exciting and interesting industry to work in.

In my case, I live and breathe my career! When I am not working at The Art School, Tuesday through to Saturday, on my days off, I return to St Helens College to provide support in Colours Restaurant. I love going back to the kitchen where it all began for me, and giving back to those that invested a lot of time and support in me. Ultimately, if it wasn't for their industry connections and expertise, I wouldn't have had this amazing career opportunity.

Working in this industry is very much like working with a community of friends whom all share the same passion and drive. Each restaurant that I have worked in, has enabled me to develop some amazing relationships with people that I now consider close friends and family. Yes, it is a competitive industry, but what people don't expect, is that we are all rooting for each other and play a part in each other's development.

I love working at The Art School and consider Chef Patron, Paul Askew, an incredible Chef and mentor, that I have come to learn a lot from. My long-term goal is to run my own restaurant one day, so being able to learn from someone who has built such a successful restaurant, is a great experience for me.

I am excited about the future and still have such a desire to learn and progress in my career."