Hi My Name is Val,
I have been passionate about food since I was a young girl first watching my Mother and Father cook. Dad being French was very fussy about his food and Mum couldn’t cook, she learned quickly J
I got a scholarship at age 15 and stayed at college for 3 years gained city and guilds 150/151, ULCI, HCI (waiting) R.I.P.H.H and various other small diplomas along the way.
I took off from Liverpool at the age of 18 and traveled to London, what a surprise it was to learn I wasn’t allowed to work in Restaurant kitchens or Hotels. I was told I could only be a “ COOK” in schools or Hospitals, because I was a female and couldn’t work in a “ Man’s” world. I refused to do that my ambition and passion told me it was a chef or nothing. So at the age of 19, I took off from London to Canada, and traveled for many years learning my craft. I finally went back to London, worked at the Cumberland Hotel (900 bedroom) as an under manager. My boss asked me would I be interested in being chef of the first concept of “Brasserie” London had ever seen based on the “Paris Dome”. I jumped at the chance and the group ended up with 6 Brasseries in total, I was based in the city of London and received inclusion into the “Good Food Guide” based solely on merit. I was thrilled because it only took 12 years to be accepted as a female in restaurant kitchens (Never give upJ). It has been so worth it because I have met the most amazing people; I have always had great mentors. This is a very tough industry and only the strong survive. Passion and dedication is what it takes. In New Zealand I worked mostly in the corporate world then opened a 110 seat Café which I had for 6 years.
I am now in my 40th year in the industry, I still learn daily.
Personal Statement
I am so happy to be working in such a great cultural environment. As a tutor I would love to make a difference in a student’s career. Follow your dream J Success is not the result of spontaneous combustion you have to set yourself on fire”
I have been passionate about food since I was a young girl first watching my Mother and Father cook. Dad being French was very fussy about his food and Mum couldn’t cook, she learned quickly J
I got a scholarship at age 15 and stayed at college for 3 years gained city and guilds 150/151, ULCI, HCI (waiting) R.I.P.H.H and various other small diplomas along the way.
I took off from Liverpool at the age of 18 and traveled to London, what a surprise it was to learn I wasn’t allowed to work in Restaurant kitchens or Hotels. I was told I could only be a “ COOK” in schools or Hospitals, because I was a female and couldn’t work in a “ Man’s” world. I refused to do that my ambition and passion told me it was a chef or nothing. So at the age of 19, I took off from London to Canada, and traveled for many years learning my craft. I finally went back to London, worked at the Cumberland Hotel (900 bedroom) as an under manager. My boss asked me would I be interested in being chef of the first concept of “Brasserie” London had ever seen based on the “Paris Dome”. I jumped at the chance and the group ended up with 6 Brasseries in total, I was based in the city of London and received inclusion into the “Good Food Guide” based solely on merit. I was thrilled because it only took 12 years to be accepted as a female in restaurant kitchens (Never give upJ). It has been so worth it because I have met the most amazing people; I have always had great mentors. This is a very tough industry and only the strong survive. Passion and dedication is what it takes. In New Zealand I worked mostly in the corporate world then opened a 110 seat Café which I had for 6 years.
I am now in my 40th year in the industry, I still learn daily.
Personal Statement
I am so happy to be working in such a great cultural environment. As a tutor I would love to make a difference in a student’s career. Follow your dream J Success is not the result of spontaneous combustion you have to set yourself on fire”
Val Harrison
Professional Cookery