*Update: Having declared that he is totally happy in his job, Tim's bright outlook has paid off and his 85% pass mark means that he will join the other graduates on an overseas placement within the next few months. Though not yet finalised, Sydney is a likely destination for the trainee chef.

Tell us a bit about your life before you joined the course?
I left the sixth form because I wasn't really enjoying it. I had various jobs and went travelling to SE Asia. I worked in a juice bar and as a waiter in my Dad's Italian restaurant for a while.

Although I don't live with my dad, I have been around his restaurant as I've grown up. I worked in his kitchen for two or three weeks and I had a set of my own whites when I grew up.

Which three words best describe you?
Outspoken, hard-working, professional.

Where did you do your work experience?
Vong in Knightsbridge and The Ivy, Covent Garden.

Have you always wanted to be a chef?
No, not really, although it's always been there in the background. I wanted to try other things first. When I have worked in restaurants I've enjoyed the lifestyle.

What has been the highlight of your training?
The whole project – it's been so exciting.

What has been the worst point?
There haven't been any really. I've had no second thoughts, athough it is hard work.

What is the most important thing you have learned on this course?
I've learnt that to get anywhere you have to put the work in and not to take things for granted. I'm concentrating on going about my work – it's the real thing now.

What is your proudest moment?
We cooked for all these top chefs at the Hempel Hotel, Lancaster Gate. We weren't told we were doing it until the day. You can't blag it with other chefs. It was very nerve-wracking but great when we did it.

What is the hardest bit about the course?
For a while, I was commuting in from Reading and doing long hours. I was suffering from lack of sleep and got quite run-down. I've moved to London now and things are better.

What would you like most about being a chef?
When you are 'in service' and the meals are being ordered and cooked, everything is going on, there is shouting and the adrenaline is racing. I love it, it makes up for the boring bits like peeling 500 spuds.

Do you cook at home? Do you cook for other people now?
I do sometimes cook when I go home. Mum loves it, she's goes into hysterics.

What would be your dream dish now?
I'd love to cook some of the dishes they make at Nobu, a Japanese restaurant. I've never eaten there but the menu sounds amazing.

Tell us a secret about yourself, something away from cooking
I'm a Man Utd fan and I've played football myself for years.

What do you hope to do in the future?
I'd like to travel and work with different chefs in other countries. With the connections from Jamie's team and some of the restaurants I've now worked in, I've been told I could work in some of the elite restaurants around the world.

How would you describe Jamie Oliver?
He's inspirational to me. He's completely down to earth, which is incredible considering he's only 28. He's got a filthy mind though and he's always joking.