Patisserie Path for Pippa

Fallout from the pandemic is still filtering through our lives.  For one SERC student, being able to turn negatives into positives has led to a new career path, qualifications, and probably one of the best mentors you could wish for if you were pursuing a career in culinary arts.

Pippa Groom (20) from Dundonald, completed her A-Levels at Bloomfield Collegiate School before coming to SERC.  She said, “As a result of the impact of the pandemic, my exam results were not what I expected.   It was a bit of a shock, but I decided there and then I was done with that kind of studying and I wanted to move on and do something else.” 

She continued, “There was no other option but to find employment, so I started working in No 14 at The Georgian House in Comber, as kitchen porter, front of house and gaining some experience in the kitchen.   It was Jim Mulholland, the owner and Head Chef of No 14 at The Georgian House, who recognised my interest in the baking side of things.   He took me under his wing, offered to teach me everything he knew and guided me to get qualifications to make a career for myself.   Of course, I jumped at the chance and haven’t looked back since.”

Pippa added, “Right now, I am the apprentice pastry chef at No 14 at The Georgian House.   I work full-time, so earn a wage, and one day a week I attend SERC’s Lisburn Campus where I am completing the NVQ Level 3 in Patisserie and Confectionery.   It has been quite a steep learning curve, but I am loving every minute of it and Jim is a fantastic mentor.   I am able to use what I learn in work on the course and bring back what I learn in College to the restaurant, so it is a continual learning cycle - I am building on my skills every day, from baking breads, to pastries, to all the chocolate work and ganache.   It’s learning when to be patient and when to be vigorous when you are preparing something; it’s planning and delegating so everything is ready exactly when it needs to be ready.”

Speaking about coming to SERC, Pippa said, “Coming to the college has been great.   I enjoy the camaraderie of my class, getting to try everything and then, when we do group work, you get to take on the role of head chef, say, if we are doing an afternoon tea.   It is a great way to learn.”

“At SERC, I am also getting the opportunity to take part in a two-week study and placement visit to Valencia in Spain through the Turing Scheme this June.   I will be working in a typical Spanish cake shop, which will be very exciting.  I will hopefully learn about new ingredients, flavours and techniques for making patisseries, breads and confectionery typical of the area.”

Pippa concluded, “You really don’t know what is around the corner, but I feel like I have got direction – I am planning to go on and do the Level 4 Diploma in Patisserie and Confectionery - and right now, life is sweet!”

If you're interested in learning more about patisserie and confectionery or other part-time courses, come along to SERC on Wednesday 7 June between 5pm and 8pm at the College’s Bangor, Downpatrick, Lisburn, Newtownards or Newcastle Campus for our Adult Education Open Evening.