Catering student Emily McMorrow is progressing to study a level 3 professional cookery course at the college after an exceptional year in the Orange Tree restaurant.

Originally from Elgin, Scotland, Emily joined the college from Idsall School after comparing catering courses at other colleges in the region.

“Cooking has always been a passion of mine,” says Emily. “I’ve always wanted to be a chef and I want to develop my cooking skills to the best of my ability.

“I chose to study at Telford College after seeing the course on the website. I met the requirements to study at level 2 here and it offered a good route of progression.

“I find my studies very entertaining, and we get to practice a lot of practical skills. This year we’ve learnt how to make pastas, risotto and worked with chicken, pork and lamb.

“I get to experience a lot of different sides to catering. When we opened the restaurant to the public for a three-course dinner, I worked front of house, but when we had our Ready Steady Cook challenge, I was making beef burritos in the ‘Red Tomato’ kitchen.”

Emily also had the chance to run the kitchen for our fish and chip day, where catering students made fish and chips for students and staff of the college. Her efforts helped her win the outstanding achiever award for catering at our students’ award night.

“I like the support I get from the staff and students on the course, all of them are really nice and helpful.

“When I finish my course at Telford College, I want to be a full-time chef. Eventually, I’d like to be a head chef and have my own team.”

Outside of college, Emily applies her skills working as a chef de partie at the Shrewsbury Arms restaurant in Albrighton, where her duties include preparing starter dishes for customers and working in a professional team.

Robert Lee, Emily’s chef lecturer at Telford College, said: “Emily has gained invaluable experience in her workplace. She has brought this to her college life and has excelled when we have had the restaurant open to the public.

“She works in a clean, calm and methodical manner to ensure she can showcase her skills and to offer the diners a fantastic experience.

“This will be brought more into focus next year when she will complete her level 3 course which has a strong focus on supervising and managing the kitchen from a professional chef’s perspective.

“We are planning on opening the restaurant on a variety of different days for lunch service and all level 3 students will be involved in developing and costing menus for the Orange Tree Restaurant.”

Would you like to discover our catering programmes? See our full-time courses.