*Update: Kevin replaced student Roberto di Mambro, who left the course very early on, and is currently a familiar face in the Fifteen kitchen. Having taken time off the course due to illness, however, he could not graduate along with the others but, it is hoped, will do so with Kerryann and Johnny later this year.

Tell us a bit about your life before you joined the course?
When I left school I worked in Sainsburys for four months stacking shelves. It wasn't my dream job. I got through to the final 30 for Jamie's course but then didn't get to be in the 15. They did organise for the rest of us to go to Westminster College to take our NVQs but when it came to it everyone else faded out very quickly. In July this year, as some people had dropped out of the 15, I was asked to join the main group.

Which three words best describe you?
Passionate, enthusiastic, dedicated.

Where did you do your work experience?
At Le Caprice in Mayfair and St John in Smithfield which is a 'nose to tail' dining experience, meaning it's mainly meat. I loved it. I ended up shaving three pigs' heads and taking their faces off.

Have you always wanted to be a chef?
Since I was four. I cooked my first meal at four-and-a-half. It was chilli con carne.

What has been the highlight of your training?
Taking the faces off the pigs!

What has been the worst point?
Waiting to get into the kitchen at Jamie's restaurant.

What is the most important thing you have learned on this course?
Be calm in all situations. I tend to panic, as my confidence is not very high. I'm concentrating now on keeping calm.

What is your proudest moment?
When I was asked to join the main group.

What is the hardest bit about the course?
You can get tired physically as it's such hard work.

What would you like most about being a chef?
Nothing is ever the same – I'd hate to be chained to a desk.

Do you cook at home? Do you cook for other people now?
I cook for my friends and family. Recently I cooked chilli con carne for my church group. It's still one of my favourite dishes.

Tell us a secret about yourself, something away from cooking
I'm quite a romantic. I cook for my girlfriend and buy her flowers. I took her to France for our anniversary.

What do you hope to do in the future?
Work as a chef in Australia.

How would you describe Jamie Oliver?
What you see is what you get.