Studied: Level 1 Hospitality, Level 2 and Level 3 Professional Cookery, HNC and HND Hospitality Management
Progression: Temporary Commis-Chef at The Littleton
Having worked in restaurants for the last three or four years, Harry Hurmson feels comfortable working in such a fast-paced environment. He also enjoys working well in a team and helping to create a relaxed atmosphere.
As a temporary chef at The Littleton, he is currently rotating his way through different sections of the kitchen each month.
“I know The Littleton really well having been on placements here as a Level 2 and 3 student,” said Harry. “Even so, the menu changes regularly, so I need to be ready for anything new.”
The Littleton kitchen isn’t the only place that Harry is playing a bigger role. He is stepping up in his home kitchen too, while his mum has been isolating.
Studying a university-level qualification is helping Harry’s professional development as well.
Speaking about his HND courses, Harry added: “The college is brilliant at teaching you how to stay on top of your game when it comes to new ideas and techniques.
“It’s why I chose to come here. I’d spoken to other people who had studied here, so I knew the hospitality courses had a good reputation. It’s definitely lived up to it.”
Harry continued: “We’ve had a lot of practice preparing fish, game and pastry-based dishes in different ways. This is really useful for everyone. It means we’ve got a lot of experiences to show to employers that prove we’re skilled and flexible. It gives us more job options.”
While the hospitality industry continues to work around the pandemic, Harry is aware of the impact it could have on his career progress. However, he continues to be positive about his overall prospects.
“I had been working as a pastry chef before the pandemic hit and was made redundant,” explained Harry. “That did leave me worried about what sort of career I’d be able to have. Since then, I’ve seen how clever and determined people are to keep doing what they love.
“So, even though it might take me a year or two longer to get settled somewhere, I know this is still what I want to do. I’m sure new opportunities will come along eventually for me and others like me.”
“I do like the idea of having my own fine dining place, somewhere by a beach,” said Harry. “It could be here in the UK or somewhere like Spain. Or, I might just be happy as I am. I’m sure that choices like this will be available. If not now then further on in time.”