Holly Pearce

From college classroom to Coutts Bank

My name is Holly Pearce, and I studied Level 2 and Level 3 Professional Patisserie and Confectionery at South Essex Colleges Group. This is my story.

After finishing school, I wasn’t completely sure what I wanted to do next, but I knew sixth form wasn’t the right path for me. While exploring my options, I discovered the Patisserie and Confectionery courses at South Essex Colleges Group, and it immediately caught my interest.

When I met my tutor, Sasha, she made a huge impact. Her passion for both the practical elements and the food science aspect of it really inspired me, and I knew it was the right course for me. The combination of hands-on learning and understanding the theory behind ingredients gave me a strong foundation that I still use every day.

One of the most valuable parts of the course was developing our own dishes. That creative process built my confidence and taught me how to balance flavours and textures, skills that are essential in my current role at Coutts Bank. Having that knowledge of how to bring different elements together has been incredibly useful.

In my second year, Sasha helped me secure a four-week work experience placement at Coutts Bank. That opportunity changed everything for me. It was my first experience in a professional kitchen, and I learnt so much in such a short time. I’m incredibly grateful because that placement led directly to my current role; I truly wouldn’t be where I am today without it.

Since then, I’ve continued to grow within the industry. Last year, my Executive Chef entered me into the Annual Awards of Excellence Pastry Competition. Despite having less experience than many of the other competitors, I was the youngest person to receive the award, which was a huge personal achievement. Preparing for the competition at work helped me refine my skills and ensured I could deliver every element to a high standard within the time limits.

Although working in a professional kitchen is very different from being in a college environment, the practical assessments at college prepared me well. They taught me essential skills like time management, writing detailed dish specifications and adapting recipes, everything you need to succeed in a fast-paced kitchen.

For anyone considering the Patisserie and Confectionery course, I would absolutely recommend it. If you’re genuinely passionate about pastry and interested in both the creative and technical aspects of the industry, it’s a fantastic place to start your journey.