*Update: A string of personal problems put added strain on Jools, who didn't quite show up often enough for training sessions at the restaurant. A chance to go back to college and continue training didn't get Jools back on track, when she didn't manage to make up the required 85% attendance rate.

Tell us a bit about your life before you joined the course?
I did my GCSEs but decided A'levels weren't for me in the end. I worked in a stationery shop and in a recruitment office for a few weeks. I'd been visiting my careers office quite a lot so they wrote to me about this course.

Which three words best describe you?
Pensive, focussed and open-minded.

Where did you do your work experience?
Isola in Knightsbridge – they do a lot of Italian food which gave me a bit of headstart with the sort of food we're doing at Fifteen.

Have you always wanted to be a chef?
I've always enjoyed cooking but I'd never thought of it as a career; there's so much competition.

What has been the highlight of your training?
Getting on the course was the most exciting point – it was great to get picked out of 1,000 people.

What has been the worst point?
I had a few problems which pushed me back. My dad was not very well for a bit and it was quite hard to focus. Everything's fine now. My parents are the proudest in Hackney.

What is the most important thing you have learned on this course?
To try to get on with everyone and, if there are problems, to leave the arguments outside the kitchen.

What is your proudest moment?
When I was at Isola, they had a shortage of staff and put me on the anti-pasta section which I wasn't prepared for. I had to learn as I went along and I was really pleased I managed to pull it off.

What is the hardest bit about the course?
You have to learn to take constructive criticism. Sometimes you might not understand why. For instance, you might display the food in a way that you think is appealing and then you're told it is wrong – you have to accept that. More experienced chefs have their ways of doing things.

What would you like most about being a chef?
I like the creative side; it gives you a buzz.

Do you cook at home? Do you cook for other people now?
I used to cook for my family and I still do when I have time. My parents are Bengali and my mum makes fantastic Bengali dishes.

What is your favourite food ? Can you cook it?
Thai food. I can cook some things like red and green Thai curry but I've not mastered it completely. I like to use traditional ingredients and make it as authentic as I can.

Tell us a secret about yourself, something away from cooking
I do kick-boxing. People are always surprised when I tell them that.

What do you hope to do in the future?
I plan to stay in the restaurant industry. I'd love to own my own restaurant. I know it wouldn't be like Jamie's, but a restaurant on the corner of the street where I could do my own food would be fantastic.

How would you describe Jamie Oliver?
Although he must be really stressed out – what with opening a restaurant and starting a family – he always seems calm. He's a bit of a daddy figure to us.