*Update: The young Australian got off to a good start when he passed his initial exams, and impressed his tutors with his 'really positive attitude'. However, all agreed that he was not quite ready to take on the final exam with the others, but he is continuing to train at Fifteen, and will hopefully graduate later this year.

Tell us a bit about your life before you joined the course?
I was born in Australia but lived in France, Hong Kong and Thailand. I came to England to watch the rugby after finishing school before university. I was having such a good time I decided to stay. I found out about this course and applied.

Which three words best describe you?
Open, understanding, easy-going.

Where did you do your work experience?
Alastair Little in Frith Street, Soho. I wasn't put in a corner; I was given the freedom to try new things out, as it's a small kitchen.

Have you always wanted to be a chef?
I'd done work experience at a restaurant before but spent all my time picking rocket leaves and that put me off. But I've always had a passion for food.

What has been the highlight of your training?
Getting on this course. I feel I've got something for me now – I didn't really enjoy school.

What has been the worst point?
As I'm not from Britain, I have felt a bit of the odd one out, although I haven't been bullied or anything. I just feel I've been more privileged with my background than some of the other trainees.

What is the most important thing you have learned on this course?
The importance of punctuality. I don't enjoy waking up early.

What is your proudest moment?
The satisfaction when we cooked for 200 people at Babington House.

What is the hardest bit about the course?
It's sometimes hard to go to college, which we still do, once a week. There's so much going on at the restaurant that it's hard to be away from all the limelight.

What would you like most about being a chef?
It's not nine to five, I like the freedom of that; and the camaraderie.

Do you cook at home? Do you cook for other people now?
I wasn't really allowed to cook at home. My dad's a good cook, he had a restaurant in Sydney for a while and he wouldn't let me help. I think that's why I want to do it now.

Tell us a secret about yourself, something away from cooking
I want to live in Paris for a while.

What do you hope to do in the future?
I'd like to run or have a share in a restaurant.

How would you describe Jamie Oliver?
Mad, great, one in a million.