A former Bury College University Centre Catering and Hospitality Management HNC student has secured a role as a chef at Le Manoir Aux Quat'Saisons; Raymond Blanc's 2 Michelin Starred Restaurant Hotel in Oxford.

Jack Keating, 19, undertook an extensive interview process and was offered the role immediately. The Head Chef praised him for an immaculate CV, and they offered him a live-in position with a generous starting salary. 

The former Holy Family student believes his time at Bury College has played a huge part in getting him to this stage of his burgeoning career. He said: “I have really enjoyed my time at Bury College. I have developed my skills since starting on the Level 2 Food and Beverage Course in 2019.”

Upon completion of his Level 2 qualification, Jack then progressed on to a Level 3 Professional Cookery before completing his HNC course. It was during this time that his talent and passion started to shine through. He quickly found himself on different work experience placements to further develop his skills.

Jack added: “One of the best things about my time at Bury College was how they helped me find work placements. I gained great experience working at the Midland Hotel in Manchester.”

James Donnelly, a Lecturer in Catering at Bury College, spoke with great pride at how Jack has progressed: "Jack personifies the qualities that employers look for: commitment, confidence, resilience and the ability to work collaboratively; he has developed these attributes through hard work and dedication. They are the qualities that we strive to instil into all our students at Bury College. I'm proud of Jack and am particularly delighted by this result, as Raymond Blanc was my first full-time employer over twenty years ago.” 

You can find more information on our career-enhancing University courses by clicking the link here:  https://burycollege.ac.uk/university-centre/welcome