Truro College student, Elliot Bray, has successfully gained a highly sought after work placement at an esteemed Paris restaurant, under the instruction of talented English chef Ollie Clarke.

Eighteen year old Elliot, is studying the Level 3 Extended Diploma in Professional Cookery and has received a place on the Leonardo Project for an all expenses paid trip to work at Fish la Boissonnerie in Paris for two weeks in March. Fish la Boissonnerie is a highly cosmopolitan partnership owned by New Zealander Drew Harré and American Juan Sanchez, set in a quintessentially Parisian location. The head chef, Ollie Clarke, is a gifted 23 year old who has trained under Rick Stein at the Seafood Restaurant in Padstow.

Elliot’s chance to embrace this unique opportunity to explore French cuisine and gain valuable experience came about following his application and subsequent interview for the Leonardo Project. With strong competition from a high number of applicants and only a few placements available, Elliot was offered the choice to work at Le Gavroche or Fish la Boissonnerie, two of the more prestigious locations, based on the strength of his interview, his technical abilities and a reference from the College.

Elliot opted for the placement at Fish la Boissonnerie to have the opportunity to work with Ollie Clarke and experience a completely different style of cooking to what he has previously been exposed to. Elliot commented: “I didn’t choose the placement just because it was in Paris. I’m there to work and I’m there to learn! I’ll get the chance to gain advanced skills in a different style of cooking as well as being able to get one to one tuition with Ollie Clarke himself.” Elliot recognises that the usual premise of Michelin starred restaurants is to only use the prime part of an ingredient, so he aspires to make a name for himself in the world of fine dining by applying the skills he has learnt at College regarding budgeting and making the most of produce available “to encourage style with no waste."