Michelin stars in Dy­lan’s eyes


Sunderland Echo - - News - By Laura Bolden echo.news@north­east-press.co.uk Twit­ter: @sun­der­lan­de­cho

“Si­mon Ro­gan is an amaz­ing chef and I’m go­ing to learn so much in this job. He is very much all about grow­ing his own pro­duce, mak­ing the best out of sim­ple in­gre­di­ents and mak­ing it taste re­ally good.

“This is a big step up for A tal­ented teenager has cause for cel­e­bra­tion af­ter land­ing his dream job with a Michelin-starred chef.

Dy­lan Smith, 19, is now cre­at­ing a la carte cui­sine at celebrity chef Si­mon Ro­gan’s eatery Ro­gan & Co, the sis­ter restau­rant of two Michelin star L’En­clume.

The Whit­burn lad, who has just fin­ished study­ing an ap­pren­tice­ship at Sun­der­land Col­lege, has been ap­pointedas­com­mis­chefatthe me but I’m very happy that I three AA rosette restau­rant have this chance to learn and in Cart­mel, Cum­bria. de­velop my cook­ing skills.

Dy­lan said: “When I found “I hope that I’ll be able out I had the job I was ec­static, to im­press the team at Ro­gan but very shocked. This is & Co and will then move such a mas­sive op­por­tu­nity to L’En­clume. I don’t think for me.” many 19-year-olds can say they’re work­ing at a three AA rosette restau­rant with the chance to move to a two Michelin star restau­rant. I’m very grate­ful.

“I want to travel the world work­ing at pres­ti­gious restau­rants and even­tu­ally my aim is to be a three star Michelin chef. I don’t think I’ll ever fall out of love with food.”

Dy­lan first cooked in a pro­fes­sional kitchen at the age of 15 while on place­ment at Sun­der­land Col­lege’s for­mer train­ing restau­rant, The Lounge.

He left Sun­der­land Col­lege with a level two diploma in pro­fes­sional cook­ery and then be­gan an ap­pren­tice­ship with the Col­lege and Hawthorns, at the Crowne Plaza in New­cas­tle.

He added: “I re­ally en­joyed my time at the col­lege. The lec­tur­ers were re­ally sup­port­ive and showed me a lot of cook­ing tech­niques, and helped me to im­prove my skills.

“If it wasn’t for the col­lege, I wouldn’t have had the mo­ti­va­tion and con­fi­dence to go out and ap­ply for this job.”

Rob Ste­wart, cur­ricu­lum leader for cater­ing and hos­pi­tal­ity at Sun­der­land Col­lege, said: “Dy­lan is an ex­tremely tal­ented chef and has shown a great amount of com­mit­ment and pas­sion to his stud­ies.

“It has been a plea­sure to watch Dy­lan’s flair for cook­ing de­velop over the years and it is no sur­prise that his tal­ents have been snapped up.”

Dy­lan Smith has been ap­pointed as com­mis chef at Ro­gan & Co.

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