Budding baker wins £2,000 prize to help launch his career

Student Cameron Whyte with guest tutor Ian Waterland.
Student Cameron Whyte with guest tutor Ian Waterland.

A budding baker from Moorgreen cooked up something tasty to win a special prize at the graduation ceremony of the college where he has been studying.

Proud Cameron Whyte was among the students who graduated with an advanced diploma from The School of Artisan Food at Welbeck, near Worksop.

But he had extra reason to celebrate because he was presented with a £2,000 prize for the best artisan food business plan during the six-month course.

The prize was awarded by Neil Curtis, on behalf of the Barbara Curtis Trust, a fund set up by the Lincoln-based family baking company which also provides a bursary place at the school each year.

Neil said: “This is a great day, and I am looking forward to continuing to support the school and its students in the future.”

The advanced diploma, which is equivalent to foundation degree level, is designed to equip students with both the practical and business skills needed to launch a stellar career in artisan baking.

The intensive, full-time course boasts unrivalled tuition from the food industry’s most recognised producers and experts, and aims to create a new generation of artisan bakers.

The ceremony was held in the beautiful Titchfield Library at Welbeck Abbey, and Cameron was congratulated on his graduation certificate by Ian Waterland, a guest tutor at the school and a former diploma graduate himself.

Ian said: “The diploma is great because it gives you the scientific, underpinning theory of baking, combined with lots of hands-on practice. You need both to make good bread. By adding the business side, all bases are covered.”

Julie Byrne, managing director of the school, said: “Graduation is the best day in the school calendar. Seeing students, such as Cameron, at the start of their amazing career journey is a privilege.

“It also gives me the opportunity to publicly thank my fantastic team for their hard work and commitment to the success of the students.”

Chris Young, Real Bread Campaign co-ordinator and fellow of the school, said: “The length of the list of graduates who have gone on

to open their own, fantastic baking businesses, or slotted right into the teams at others, speaks for itself.”

Alongside Cameron, graduates in 2018 included the school’s first refugee student, Ghidey Berhane. who came to the UK from Eritrea, but was devastated by the death of her husband after she arrived. She took up a fully funded place thanks to the Nottinghamshire Refugee Forum.