Where are they now? Check out what a selection of past students are doing now……

Lyndy Redding
Having catered for private clients in Great Britain and Europe, Lyndy ran directors' dining rooms in London and has worked in Formula One motorsport for over 16 years, nearly all of which has been with Vodafone McLaren Mercedes. In 1997 Ron Dennis, McLaren Group Chairman and CEO together with Lyndy formed Absolute Taste, which has grown under Lyndy's management from providing the hospitality for Team Vodafone McLaren Mercedes and its sponsors at grand prix events all over the world into London's leading caterer and event design company. Absolute Taste also has an inflight division, providing meals on executive jets. The latest addition to the AT portfolio is a series of high profile cafés at Chelsea Harbour, TAG Farnborough airport and at London's Harvey Nichols. Lyndy is now a co-owner and director of Tante Marie.
www.absolutetaste.com

Ryan Stafford
Ryan graduated from the Intensive Cordon Bleu Diploma in 2007. He took a job Gordon Ramsay's Boxwood Café before moving on to work at Jamie OIliver's restaurant, Fifteen where he was training chefs from under privileged backgrounds. Ryan was then invited to help develop menus for the new chain of restaurant, Jamies Italian, where his head chef put him forwards as a candidate to represent the UK at the Gastronomy by the Seine competition in Paris in July 2008. Ryan made it through to the final in Paris where he was up against representatives from 8 other countries. He won!

Harry Eastwood
After graduating from Tante Marie, Harriet went on to launch a career in food writing. She became the co-host of Channel 4's 'Cook Yourself Thin' in 2007 and has just released her new book, Red Velvet and Chocolate Heartache: The ultimate book of natural cakes that taste naughty.

Chris Wooldridge
Chris graduated from Tante Marie in March 2009 and is now working at Angela Hartnett's new Michelin starred Murano, in Mayfair.

Giani Gray
Giani graduated in November 2008 and is now running the Deli kitchen at York and Albany - another of Angela Hartnett's new establishments.

Kate Titford
Kate left Tante Marie and worked for a catering company in Henley before taking a job as a Food Assistant at Prima magazine where she subsequently became Food Editor. She has now moved to Sainsbury's magazine as Food Editor. Kate recently returned to Tante Marie to share her experiences with todays students.

Alex Brady
After graduating from Tante Marie, Alex took up an exciting position at Le Gavroche, working under the masterful eye of Michel Roux Jnr. This recently led to a new role working under one of Britains most influencial chefs, Albert Roux, at their Private Member's club in London.

Becky Harryman
Becky Graduated in March 2008 and has taken up an exciting role running the cafe at the Chelsea Harbour Design Centre - part of the Absolute Taste group.

Jennifer Smith
Since leaving Tante Marie Jennifer has set up a guest house in Morocco called Dar Roumana where she is also running cookery classes. Dar Roumana has been recommended by the Lonely Planet guides as one of Morocco’s leading hotles.
www.darroumana.com/english.htm

Paul Stachura
On leaving Tante Marie Paul went to The Academy at The Vineyard at Stockcross to do work experience with John Campbell for 6 weeks. Paul then worked for TV chef Mike Robinson at his restaurant The Pot Kiln in Frilsham, Berkshire which specialises in game and was the subject of a TV series screened in October 2005. He is now part of the permanent brigade at The Vineyard at Stockcross.
www.the-vineyard.co.uk

Michael Nugent
After leaving Tante Marie Michael spent 6 months working for Angela Hartnett at the Connaught. He and his partner have set up their own ski chalet business in a top French ski resort Ski à la Carte now in its second season. He subsequently worked for Absolute Taste's catering and event design company before turning his attention to his Ski Chalet business as a full time venture.
www.skialacarte.co.uk

Charmian Dadley
Charmian graduated from Tante Marie in 1990 before going to Manchester Metropolitan University to do a degree in Hotel and Catering Management. Since then Charmian has worked in many different sectors of the restaurant industry including Mosimann’s Party Service, Langan’s Brasserie, and contract catering for pretigious contracts in the City and West End. Today Charmian has her own catering company serving private and corporate clients with an enviable client list.
www.cordonbleucook.com

Danielle Proctor
Danielle’s association with Tante Marie did not end when she graduated. She now works for Sauce Communications – the PR company who handle all the public relations needs for Gordon Ramsay Holdings, Absolute Taste, and a number of the industries top chefs. In addition to this, she now does PR for Tante Marie. She is a busy girl!
www.saucecommunications.com

Ben Blake
Ben was the first student to be awarded the Absolute Taste Scholarship to attend Tante Marie in September 2005. After graduating, Ben worked at the impressive McLaren Technology Centre in Woking, home of the Vodafone McLaren Mercedes F1 team. Ben's adventures here have led to an exciting career, and Ben is currently working at the Michelin starred Drake's in Ripley.

Jamie Landale
Jamie set up a Catering Company in Scotland called Wild Thyme that recently won the Scottish Independent Caterer of the Year Award. It is a huge success and has become one of Scotland’s foremost catering companies winning a number of awards including Outdoor Caterer of the Year in 2008
www.wilde-thyme.co.uk

Sara Cowie
Sara now lives in Sydney. After leaving Tante Marie, she set up a successful business in East Grinstead called Sara’s Pantry and the Coffee Pot over 9 years, before emigrating on the strength of her Tante Marie qualification. She now runs one of the Australia’s leading Cake Decorating businesses, has won the New South Wales Annual Bridal Industry Awards several times, and been a finalist all other years.

Richard Piombini
Richard left Tante Marie and went to work on the South Coast in a hotel before moving to the AA Three Rosette Hennessy’s Restaurant at the Dormy Hotel. He then worked for a patisserie that supplies Harvey Nichols, Harrods, The Belfry and Grosvenor House. He is now Head Chef at Salterns Harbourside Hotel in Poole, Dorset.
www.salterns-hotel.co.uk


For further examples of past students please click here.