WHEN it comes to getting tips on landing a career as a top chef, there can't be many better sources than Sat Bains.
The Michelin-starred chef spoke to cookery apprentices at New College Nottingham.
He gave a demonstration and revealed some of the tricks of the trade.
Afterwards, the chef – who opened Restaurant Sat Bains in Old Lenton Lane in 2002 – said: "It's important to me to give something back. If I can inspire just one student from a similar background to mine to go for it in the industry, then that's great."
Apprentice chef Scott Colman, who works at Jamie's Italian in the city, said he was inspired by the talk.
The 18-year-old said: "It was interesting to see how Sat uses so many different herbs in his work.
"Listening to him made me want to become the kind of chef who does things in a different way, as in looking at ways of improving older dishes by giving them a new twist.
"I plan on trying to do my best to get up there to the top just like Sat has."
Fellow apprentice Richard Cleugh, 34, of Warren Hill, was also at the event.
He said: "It was great to have a chef of that acclaim come and talk to us.
"His knowledge of ingredients is on another level. It was inspiring to see where you can get to as a chef and to witness the amount of culinary skill Sat has. I'm working in catering at the moment, so that's a good start, but Sat is right at the top of his game and a Michelin-starred chef.
"I've learned that to achieve that, you really have to know everything about food."
The apprentices Sat met are among hundreds across the county.
The Nottingham Post is trying to open up more apprentice opportunities with its 100 in 100 campaign. With Derbyshire and Notts Chamber of Commerce and the National Apprenticeship Service, we set out to find 100 apprentice posts in 100 days.
Having hit the target, we are now aiming for 150 before the end of the campaign.
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