22nd May 2025
Over 15 years after stepping into our kitchens as a student, Associate Lecturer Alan Holloway has come full circle by mentoring two of our Professional Cookery students to incredible success at The Chefs’ Forum Student Pastry Chef of the Year 2025 finals, where they secured 1st and 3rd place.
In this special Q&A, Alan reflects on his time as a learner, the impact of his own mentors and the rewarding role of helping students find their confidence.
Where and when did you study at Cornwall College?
I studied Level 2 Professional Cookery and Level 3 Patisserie from 2008 to 2011 at Cornwall College St Austell.
What was your experience like as a student at the College?
My time as a student was great, I was able to learn and develop skills I knew would prepare me for a future in the industry, as well as make lifelong connections. Many of the people who were friends at the time are now peers in the industry. It’s also where I met my wife. There were so many memories from those years, because there were so many opportunities.
Were there any lecturers who had a big impact on your journey?
Three lecturers played a huge part in my time at college. Bob Bishop, the then College Restaurant Lecturer, had standards that kept us all on our toes. That attention to detail has stuck with me to this day, even in my own business.
The late, great Grant Mather, who headed up the Catering and Hospitality department during my time, seemed like the godfather of the cheffing world to us. He did a fine job of ensuring that we didn’t just have the skills, but the respect, the attitude and the discipline; the full toolbox we needed to succeed.
And lastly, Steve Rudd, who, I’m sure he won’t mind me saying, is still at the College today and now my team lead, was also one of my lecturers. He brought a much fresher, more youthful and energetic approach to learning. It complemented the old-school techniques from Grant and Bob perfectly, making sessions fun, easy-going, but packed full of skill.
Did you take part in any competitions as a student?
I entered my first competition – the Young Pastry Chef of the Year in 2009, held at Sheffield College – while at Cornwall College. I was so excited and grateful for the opportunity. I remember staying behind in breaks to practise, only to fail miserably in the final, where almost everything went wrong. But I’m so glad it did. It taught me that success in this field needs more more time, more dedicated practice, and mentorship. That experience made me realise I loved competitions, the pressure, the people, the judging panels: the whole process.
What was your career journey after leaving college?
After leaving college, my career took me to London, where I was lucky enough to work at Scott’s in Mayfair, Claridge’s Hotel, and William Curley’s patisserie. I then returned to the South West and worked as Head Pastry Chef at Hotel Endsleigh, Paul Ainsworth’s No.6, and most recently, four incredible years at The Newt in Somerset, where we were awarded titles like Best Boutique Hotel in the World.
What are some of your achievements and accolades?
I now run my own luxury dessert business, The Pudding Collection, based in Devon. I’ve been lucky enough to collect a few achievements over the years including the Royal Academy of Culinary Arts’ Annual Awards of Excellence in 2017. But my most valued accolades are the ones achieved by those I’ve mentored. Seeing students and team members I’ve guided go on to win competitions themselves has been incredibly rewarding.
Do you do anything now to give back to the industry?
I’m passionate about giving back to the industry, especially to the next generation. I currently judge and mentor for several prestigious awards and competitions, including the Royal Academy of Culinary Arts’ Annual Awards of Excellence, the Afternoon Tea Awards and the Academy of Chocolate Awards. I’m also a member of the Craft Guild of Chefs and the Association of Pastry Chefs.
What made you come back to teach at Cornwall College?
Steve Rudd, my former lecturer, asked if I’d return to the College to deliver a few sessions and workshops. I did, and I loved it. The energy and enthusiasm of engaged, curious students is infectious. That led to me teaching the Level 2 and 3 Patisserie qualifications at Cornwall College St Austell, the same qualifications, in the same kitchens, that I did 15 years ago. This year, I also provided additional patisserie sessions across Levels 1, 2, and 3 to enhance their bakery and pastry skills.
How does it feel to now be mentoring students through competitions?
Mentoring students and giving them the skills and confidence to grow can’t really be described. It’s just such a rewarding feeling, knowing you’ve played a small part in someone else’s story.
I was fortunate enough to work with Phoebe for the first part of her course, where we discussed the idea of entering a competition. Student Pastry Chef of the Year felt like the perfect fit, given her ambition and determination. Lucy – fresh off the back of last year’s success at the Student Chef Challenge at the International Salon Culinaire – was keen to take on a solo challenge and see how she’d fare alone.
How did it feel to see your students succeed in a national competition?
Seeing Phoebe and Lucy take 1st and 3rd place in a national competition, judged by some of the top pastry chefs in the country, was just incredible. It’s such a proud and moving moment because they did it all. I just helped them get there. To see their hard work pay off is everything.
What advice would you give to someone thinking of studying Hospitality and Catering at Cornwall College?
To anyone thinking of studying hospitality and catering at Cornwall College: turn up. Be present. Absorb everything you’re taught. Ask questions. Make notes. Always say yes. Whether it’s a guest chef demo, an industry trip or an extra session, get involved. Learn, do, and push yourself. Nothing worth having comes easy, but there’s no limit to what you can achieve, you’ve just got to go and get it.
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