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News: Mas­terChef: The Pro­fes­sion­als final­ist gives stu­dents a taste of the industry

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Louisa Ellis
Louisa Ellis

Hospitality and Catering students got the chance to work alongside 'MasterChef: The Professionals' 2017 finalist Louisa Ellis earlier this month (6th March) as part of a special restaurant takeover at the College’s commercial training restaurant in The Lace Market.

The trainee chefs helped to prep, cook, plate and serve an impres­sive five-course gourmet tast­ing menu which Louisa cre­at­ed espe­cial­ly for the event. The mod­ern menu includ­ed: cray­fish bisque with chervil and apple and a dry aged sir­loin with arti­choke and aniseed sauce. 

Louisa, 24, has been work­ing pro­fes­sion­al­ly as a chef for the past eight years, work­ing in Miche­lin star kitchens, includ­ing Birmingham’s Adams Restau­rant and more recent­ly Nottingham’s Restau­rant Sat Bains. Louisa is now based in Not­ting­ham and is busy fol­low­ing her dream of becom­ing a Pri­vate Chef – offer­ing din­ing expe­ri­ences in clients’ homes. She said:

I real­ly enjoy work­ing with the stu­dents and pass­ing on my skills — this is our next gen­er­a­tion of chefs and I feel it is impor­tant to give them as many oppor­tu­ni­ties and restau­rant expe­ri­ences as possible. 

 — Louisa Ellis

Pro­ceeds from the evening were donat­ed to The Old Nee­dle Works char­i­ty, which pro­vides learn­ing and sup­port for peo­ple who have men­tal health, low self-esteem and con­fi­dence issues.

Louisa explains: I chose to raise mon­ey for this par­tic­u­lar men­tal health char­i­ty because I think it is a great cause to help peo­ple get back on track and make the most out of life. Every­one expe­ri­ences men­tal health issues in life and espe­cial­ly in busy kitchens! I think it’s impor­tant to remind peo­ple that they are not alone when they may feel like it’s the end of the world.” 

Amy Challoner

Aspir­ing chef Amy Chal­lon­er, 17, helped super­vise as part of the takeover, and has been lucky enough to work along­side Louisa in her spare time whilst study­ing the Lev­el 3 Pro­fes­sion­al Chefs Diplo­ma at College.

She said: I first had the oppor­tu­ni­ty to meet Louisa last year at Col­lege when she did anoth­er Adams Restau­rant takeover with oth­er final­ists from Mas­terChef: The Pro­fes­sion­als, then in Octo­ber I vol­un­teered to help her with a pop-up event she was run­ning in Hock­ley, at Cot­ton Mouth. From there I helped her with some pri­vate din­ner par­ties, and I’ve con­tin­ued to do this ever since.

Louisa is so amaz­ing to work with and I’m real­ly grate­ful for the expe­ri­ence she has giv­en me. I’ve learnt so much from her as a per­son and from the way she thinks about dif­fer­ent ingre­di­ents and her style of cooking.

Going into people’s homes and cook­ing in their kitchen, right in front of them, can be daunt­ing, and to be hon­est I wasn’t sure I’d enjoy it, but it’s so nice to inter­act with the client, and even though it can be a lot of pres­sure, I real­ly love it and it’s helped so much with my confidence.”

Louisa added: Amy is a ded­i­cat­ed stu­dent who I took a lik­ing to straight away. She reminds me of myself when I was her age — pas­sion­ate, ambi­tious and hard work­ing. She often helps me at events and is a great chef to work with. She’s a quick learn­er and has a good sense of judg­ment when under pres­sure in the kitchen. I pre­dict great things for her in the future.”

The Adams Restau­rant, locat­ed in the his­toric Adams Build­ing, in the Lace Mar­ket area of Not­ting­ham, hosts reg­u­lar themed evenings. See what’s com­ing up next on the web­site here: www​.not​ting​ham​col​lege​.ac​.uk

If you are inter­est­ed in speak­ing to Louisa about a pri­vate chef event please email her at: cheflouisaellis@​outlook.​com or vis­it www​.cheflouisael​lis​.com

Published on:
  • 21st March 2019 (4:43 PM)
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