PASSION plus determination for one ‘Young’ lad has meant that his childhood dream is becoming a reality.

From the age of seven, Sam Young has been involved in cooking, whether that was helping out in his aunt’s cafe in Northern Ireland when on holiday or cooking for his family.

Sam’s passion for cooking grew over the years, as did his understanding of food, and now, thanks to the support of his family and his drive, Sam is a dedicated apprentice at one of the most desired restaurants to dine in the South West — The Bedford Hotel in Tavistock.

‘From quite a young age I liked cooking and I liked baking. I have an aunt and uncle who are chefs, my uncle is an executive chef at Mannings in Truro and my aunt runs cooking schools in Scotland,’ said Sam, who lives in Gunnislake with his siblings and parents Shirley and John.

‘I used to help my aunt in her cafe serving people and then I progressed and I was able to do more practical things in the kitchen.’

When secondary school began Sam was using any chance to cook and said his parents were aways so supportive and encouraged him to cook.

‘In Year 9, when GCSEs hit, we had to choose our options. I chose food tech as I could see it as a future career — Callington College had an amazing curriculum and supportive teachers and I was able to deepen my knowledge.’

The following year, Sam and his mum were sat on the wall of St Eustachius’ Church, Tavistock, talking about his prospective future in cooking, looking over at The Bedford Hotel, eating a pasty.

‘My mum just said “why don’t you get a job there?”, pointing to the hotel.

‘I just thought it was too fancy for me but then I just thought I would go in and ask. I spoke with the department manager and we went straight to the head chef Raoul. I said I was after practical experience in a kitchen.’

A week later Sam was working as a kitchen porter whilst gaining experience prepping some food.

After a couple of months, Sam asked to be put on a ‘section’ — desserts, starters or mains — as he wanted to ‘up the pressure’.

‘I always knew I wanted this as a career as I love the rush.’

Before the end of exam season in Year 11, Sam knew he wanted an apprenticeship in a kitchen and after talking with Raoul, he was offered an apprenticeship at The Bedford Hotel.

He now has a contract with the hotel and attends City College in Plymouth one day a week.

‘I am with other students who only have three months experience, I have ten as I would go after school from 6pm to 9pm and then in the summer holidays it was four to five days a week from 11am to 10pm,’ said Sam.

As soon as Sam talks about his profession, his face lights up — the fast pace thrill of the kitchen, making the dish as perfect as possible and making a memory for the customers is what it’s all about for Sam.

‘As soon as service kicks in I want it to be busy, being in the kitchen is a rush.

‘It’s fast which suits me as I am hyper — you have to be driven to be in the kitchen for 11 hours.’

Sam added: ‘You’re serving food which you hope will create a memory as the customers may be there for their anniversary or birthday. They will go away thinking about our food.’

There was a ‘short’ period of time when Sam was in two minds over his future — whether he should follow in his father and grandfather’s footsteps as plasterers or follow his passion for cooking.

It’s safe to say that becoming a chef won that coin toss.

‘I did have to think about what I wanted to do when I was in Year 9 but I chose cheffing.

‘When I spoke with Raoul I didn’t think I was going to get in but then I was told I could start “next Sunday”.

‘I want to push myself further — in 10 years time I want to see myself in a Michelin starred restaurant in a big city, cooking the best food possible.

‘I love to dream big.’