Logan Turner
A Modern Apprenticeship took Logan Turner on an exciting, whirlwind working holiday around some of the UK's top restaurants.
Training isn't just about hard work and hitting the books. There's also room for a little adventure. Logan (20) is learning to be a chef. In 2004 he won the Hospitality Standards Institute's Cookery Modern Apprentice of the year award and took off to the other side of the world.
He received a trophy from HSI, the industry training organisation for the hospitality industry, and a fellowship from the UK-NZ Link Foundation.
The fellowship gave him the chance to travel to England for six weeks - he used his cash prize to pay his living expenses on the trip. While he was there he worked with high profile chefs across the country in some of the UK's most famous and exciting restaurants.
Logan said, "Every part of my trip was memorable in some way." Here's what he had to say about some of his amazing experiences
Providores with Peter Gordon
I had such a great time working in his kitchen. The food was outstanding. The flavours and presentation were unique.
The Savoy Grill with Josh Emmet
This kitchen used to be run by Gordon Ramsey and it shows. Precision is the key word. Long days and hard work, but worth it.
Fat Duck with Heston Blumenthal
Words cannot describe what I tasted, saw and cooked here. This restaurant is the most unbelievable place that completely bends all the rules of cooking. Would you believe sardines-on-toast ice cream, or black olive and leather puree with wild strawberries?
Roka with Nic Watt
This is one of the coolest Japanese restaurants around. It's only new but it's pumping.
For Logan it was a great opportunity. "Basically, I say give it all you've got. Find out what exactly you want to learn, see and experience and then pick the places you want to work in."
Logan said he made the absolute most out of every second of every day and saw and experienced so many wonderful things. He had the time of his life and will never forget the people he met.
"I want to thank everyone in NZ and the UK who made my trip possible, also to all the chefs who gladly had me in their kitchens for such a short time. I learned so much from all of them and will use all the skills and knowledge I picked up in my future."
