Michelin Chefs

Graduate Cooks

From £125 per day
plus My Chef booking fee

Candidate Profile 96440

She is a confident cook who has recently graduated from Ballymaloe cookery school in Ireland. She has since carried out many private bookings for private clients. She really impressed with her attitude and approach to her freelance work. She has carried out many bookings for large family holidays and dinners and has impressed with her flexibility and positive approach. She is brilliant with children and adults alike. She enjoys cooking with fresh seasonal ingredients and takes inspiration from many different sources.

Candidate Profile 96973

She has been passionate about food from a young age and has recently graduated from  the well-respected Tante Marie Culinary Academy where she studied the Intensive Cordon Bleu Diploma. Here she learned classical training across all areas of cooking to advance standards. She was introduced to international cuisines whilst developing her knowledge of food and ingredients. She excelled at Tante Marie Culinary School and enjoyed developing her knowledge of food and wine through various modules. As a person she is well presented, intelligent and extremely passionate. She is very eager to develop her culinary skills and willing to learn in various catering settings.

Candidate Profile 94822

She is a lovely candidate, who is well trained and has a passion for cooking and for learning.  She is at the start of her career, having finished training at Le Cordon Bleu last year.  She did very well at cookery school, and learned how to execute dishes to the highest standard.  She learned more about the cuisine side, but has also had some pastry experience.  In her most recent role, she joined the team at a 1 Michelin star restaurant as the Commis Chef, where she has been working on the larder section.  Here she has worked in many sections of the kitchen, building her experience and confidence.

Why wait months for a booking at a top restaurant? Impress guests in the comfort of your own home.

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