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 14 years, nearly all of which has been with the McLaren Team. 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 McLaren Mercedes at grand prix events all over the world into London's leading catering and event design company. Absolute Taste also has a new inflight division, providing catering on exutive jets. Lyndy is now a director of Tante Marie. www.absolutetaste.com

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 is now Food Editor. Kate recently returned to Tante Marie to share her experiences with todays students.

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. 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 has been working freelance and for Absolute Taste's catering and event design company over the summer. 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 is working in restaurant PR for a company called Sauce Communications. Although she is not cooking, she is eating in all the best restaurants and says that it is hugely helpful to know what she is eating and how it was made!

Tim Zawada
Tim is working at The Rising Sun in St Mawes, Cornwall under Master Chef Mrs Ann Long. He leaves after Christmas to take up a position at The Three Horseshoes in Thursley, Surrey.

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. 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 best Cake Decorating businesses in Australia, and 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.