Daniel Squance Email and Phone Number

Jan 2024: Private Dining experienceI hosted a dining experience for 10 people which encompassed a 3-course meal plus canapes for a 50thbirthday party. The menu needed to be fully gluten-free and I embraced the challenge ensuring allcourse had delicious flavours, textures, were beautifully presented, and there was no compromise onquality. I thoroughly enjoyed this experience and hope to do more private cheffing in the future.August 2023: Work experience Frog, by Adam Handling, Covent Garden LondonI spent two weeks at Frog, under the mentorship of Head Chef Cleverson. Prepping the mise en placeand working in an open kitchen concept was an incredible experience. I had the opportunity to makesome of their famous intricately crafted starters including the brown Cornish Crab as well as plating theirsnack array. I also worked in the pastry section making chocolates, breads, and sweets. What set theFrog apart was the sense of community and knowledge-sharing. I gleaned invaluable insights into theprecision and artistry that makes a Michelin-starred kitchen world renowned.July 2023: Work experience Apricity, Chef Chantelle Nicholson, Mayfair LondonDuring my week-long work experience at Apricity I took a deep dive into food sustainability. Led byFuture Chef Judge, Chef Chantelle, and Head Chef, Eve Seemann. As a Michelin Green Star restaurant, Iengaged in conscious cooking, learning about food waste reduction and British produce. I made canapes,desserts and helped with the Mise en place preparing food for the restaurant.Summer 2022: Work experience HIDE, by Ollie Dabbous, Mayfair LondonI undertook work experience at HIDE, a Michelin-star restaurant working alongside Chef Ollie Dabbousand Chef Martin Carabott. I was hands on with some of their tasting menu and helped to prepare thepea tartlet and Japanese Tuna dish. I also got to make the staff lunches which they thoroughly enjoyed.It was great to be part of such a hardworking and professional team. At just 16 years old I learnt a hugenumber of new skills and how a Michelin-star restaurant works.In March 2022 I completedagainst 6,000 young people and was fortunate enough to make the final 12 in the UK Future Chef finalsrepresenting the East of England. Despite not winning I recognise this as a huge achievement and theopportunity it gave me to pursue a career in the catering industry. I was able to meet new people andlearn how a professional kitchen works and the time needed to prepare and serve great food.