01 February 2002

Gemma Nock's working life has changed dramatically in the last few years - due to a supportive employer, her own determination to get on, and work-based training.

She started as a kitchen porter "at everyone's beck and call", at the Royal Talbot Inn in Lostwithiel. Today, with a number of qualifications behind her, Gemma is running the kitchen as head chef at only 19.

Gemma, who lives in St Austell, left Poltair Community College at 16, and "didn't have a clue" about what she wanted to do. "Some of my friends went to Ultra Training and they said it was good, so I thought I'd give it a try," said Gemma.

"Ultra arranged for me to try some work tasting placements of one week each, working on a farm, in an office, with motor vehicles, and on a building site. But I still couldn't decide about the future, so I started training and working in the kitchen at Ultra, and after six months I achieved NVQ 1 in catering and hospitality."

From there, Gemma went on work placement as a kitchen porter at the Royal Talbot Inn. Soon after, the business was bought by Steve and Pamela Fisher, under whose training and encouragement Gemma has developed into a skilled and valued employee.

"I'm responsible for the day-to-day running of the kitchen, which includes supervising four staff. The menu ranges from bar snacks and a 'specials' board, up to a comprehensive menu in the restaurant which can cater for 65 diners. We don't buy in pre-cooked meals - the dishes are prepared and cooked in our kitchen using local produce whenever possible."

Gemma has just completed NVQ level 2 in Catering, and she is aiming to carry on and train for an Advanced Modern Apprenticeship at level 3. "I have gained a number of certificates, such as in first aid, health and safety, food safety, and trained in key skills in communication, IT, and working with others," said Gemma.

"Training has given me the chance to be employed and learn practical skills in a real kitchen. I want to continue in the catering industry, and I realise that means I have to carry on training to learn more skills - which I can do as a Modern Apprentice."