Find out more In the Channel 4 feature not all baby blues teen mums talk about the highs and lows of young motherhood. The feature also includes sources of help for lone parents.

*Update: Pressures of the job coupled with problems at home led to Michelle taking some time off. Though she has come off the project for the time being, it is hoped that she will rejoin the course at some point in the future.

Tell us a bit about your life before you joined the course?
I'm a single mum with a six-year-old daughter. I've worked in supermarkets and shops and I sometimes give private piano tuition, but at the time I was concentrating on bringing up my daughter.
I've got a grade 8 in piano and grade 6 in clarinet but it is difficult to get into the classical music world.
I've done a CNVQ1 and 2 in health and social care too. I didn't really know what to do next.

Which three words best describe you?
Sympathetic, caring and outgoing.

Have you always wanted to be a chef?
I thought about it once but never followed it up.

Where did you do your work experience?
Smiths of Smithfield.

What has been the highlight of your training?
We've done so much and learnt so much. Getting so much knowledge has been the best bit.

What has been the worst point?
I've had arguments with Jamie and I've ended up feeling depressed and fed-up. I got chucked off the course because they thought I had a lack of commitment. I cried all the way home on the tube.
It seemed so unfair; I was having trouble with childcare and I felt I was being unfairly treated. I couldn't stop crying and couldn't sleep at night for a weekend. Then I decided I didn't want to give up. I had a heart-to-heart with Jamie and we agreed I could carry on. I'm really glad I did.

What is the most important thing you have learned on this course?
I've learnt to keep my mouth shut, which is difficult when you're argumentative like me. I've learnt that the chef is always right and although I might not agree with that completely, I've learnt to keep my thoughts to myself.

What is your proudest moment?
When we cooked for 200 people at Babington House in Somerset. I had to do a talk in front of the diners, telling them where I came from and what I'd achieved. I ended up saying 'Big it up to single parents' and the place went wild with everyone screaming and shouting.

What is the hardest bit about the course?
It can be such hard work. When we were cooking at Babington House I thought I might not be able to make it. We were cooking up 7.15am till 2 am. It was exhausting.

What would you like most about being a chef?
I'm not sure if I actually want to end up as a chef though I'd like to do something food-related. My ultimate dream would be to travel around Africa and the Caribbean and find recipes and write a book or do a TV show.

Do you cook at home? Do you cook for other people now?
I cook mainly Caribbean food at home – though these days I've been so tired after work, I end up eating fishfingers with my daughter.

What is your favourite food ? Can you cook it?
My favourite Caribbean meal is pig's tail, plain basmati rice, macaroni pie, lentils and calaloo, which is like a soup made of okra, chopped spinach and garlic – and I can cook it.
Jamie's staff cooked us a meal with asparagus. It was perfect and I can't stop eating asparagus now.

Tell us a secret about yourself, something away from cooking
I may come across as aggressive but, deep down, I'm not, I'm a real softie.

How would you describe Jamie Oliver?
He's a bit like me. I think we're very alike and that is why we clashed. But despite all the shit we've been through together, I think he's fantastic.