Wednesday, 22nd August 2018
BAKER’S future is on the rise
A BAKER’S future is on the rise after securing a place at a prestigious cookery school which honed the skills of the celebrated Mary Berry.
Richmond School and Sixth Form College student Liberty Noke has secured her place at Le Cordon Bleu, the leading culinary arts, wine and management school in London.
The school offers the qualification Diplôme de Pâtisserie which is recognised globally for providing the next generation of Michelin star and five-star patisserie chefs.
The course comprises nine months’ study and a three-month internship at a leading establishment learning classic culinary techniques.
“I am just so excited,” said Liberty, 18, of Richmond, who gained B, B, D in her A Levels and works at Richmond Station cafe. “It is incredibly prestigious and hopefully will help me achieve my aim of working in a five-star hotel or Michelin star restaurant.”
Head of sixth form Leslie Richardson said: “Catering is such a great industry with the potential to work in so many places around the world. Getting into Le Cordon Bleu is such an achievement and we are all incredibly proud of Liberty for doing so.”