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Home | Meet the trainees | Cheeky Chops | Train your senses | Second helpings | Jamie reflects | Take the heat? | Careers in catering | Find out more
Age: 19 From: South east London
*Update: Co-workers at his work-placement post at the Fat Duck in Bray say Ralph is a 'superstar' in the kitchen. Perhaps unsurprisingly then, he achieved the highest honours with a 97% pass mark and has worked his first paid shift at Fifteen. At the end of 2003, Ralph will be jetting off to a top California restaurant to complete the overseas scholarship that was promised to all graduates. 'Ralph really put his head down, focused, didn't answer back and did whatever he was asked,' says Tony Elvin. 'He proved to be a steady, solid and dependable member of staff.'
Tell us a bit about your life before you joined the course?
I did my GCSEs and A'levels, then started an art foundation course but dropped out. I worked in a pub for a while.
Which three words best describe you?
Tall, loud and quiet.
Have you always wanted to be a chef?
Not really but I had started to think about it. I'd wondered about doing a course but not done anything about it until I heard about this course.
Where did you do your work experience?
Isola in Knightsbridge.
What has been the highlight of your training?
Lots of things – the gathering of knowledge, I think.
What has been the worst point?
Getting lots of burns – I got loads the other day because my uniform was short on my arms. It's an occupational hazard and you don't get any sympathy.
What is the most important thing you have learned on this course?
How to treat people around you. You can take the mickey but there are unwritten rules too. You have to learn to respect your superiors and don't talk back to them, then you'll learn more.
What is your proudest moment?
Getting an award for being one of the most improved students at college.
What is the hardest bit about the course?
The long hours. At first, it's really tiring but then you end up living off the adrenaline.
What would you like most about being a chef?
I never saw a way to use my interest in art but cooking is a way to be creative and put things together.
Do you cook at home? Do you cook for other people now?
I experiment by cooking for my family and my grandma. When I have a day off, I visit the local delis and grocers and muck around trying things out.
What is your favourite food ? Can you cook it?
Simple, good tasty food like beef and Yorkshire pudding. It must be good quality stuff though. In the past I would have bought the most expensive but that's not necessarily the best.
Tell us a secret about yourself, something away from cooking
I want to see the world – hopefully this course has given me the opportunity to do that.
What do you hope to do in the future?
It would be good to be respected in the industry. Maybe run a kitchen or my own restaurant – but that would be a long way in the future.
How would you describe Jamie Oliver?
Quite a nice bloke – he's madder than you'd imagine.
Other trainees:
Ben | Elisa | Johnny | Julakha | Kerryann | Kevin | Lindsay | Michael | Michelle | Nicola | Ralph | Tim | Warren