My Story – Cooking is my passion

James Palmer-Snellin

I believe everything you do in life stems from your early years. I’ve lived on a farm my whole life. I feel I’ve understood food from a young age and that must have been what drew me to the career path. I love looking at the way humble foods can be elevated to an incredible experience on your plate

Firstly, My Learning Journey Started in School

Food and Nutrition at GCSE sparked a passion for food creativity, and at 15 years old, in the classroom at Swanage School, Dorset, I realised crafting ingredients into delicious plates of food could bring pleasure and confidence to others, my mind was made up. Creative Cookery is what I want to do for the rest of my life! Thank you to my teacher for showing me the way.

Secondly, The Commis Chef Apprenticeship

Farmer Palmers Farm Park and HIT Training trained the 16 yr old teenage me. Combined with my calm approach under pressure that led to me becoming main chef 2 days a week for 1,000 people onsite needed refuelling.

Thirdly, A Thirst for more Professional Qualifications.

Wanting more, White Pepper Chef Academy and Cookery School was a hop, skip and a jump across a field away from home! Luke and his team encouraged and expanded my knowledge far beyond my expectations! My 16 week, full-time advanced level course was incredible, resulting in the highest culinary qualification in the UK. I was so proud and thoroughly enjoyed the varied skills I learnt while I was there!

CTH Level 4 Diploma in Professional Culinary Arts.

Achieving Distinction within the World Class Chef Training Bronze, Silver & Gold at the White Pepper Chef Academy’s World Class Chef Training

Passion for Patisserie

These skills helped me walk straight into my first full time job at Le Petit Prince French Patisserie and Bakery. The team were fantastic and I admired my boss’s desire for business expansion and adaptation, especially how we evolved into a takeaway patisserie in lockdown, delivering fresh baked goods at 6am.

2020 Lockdown was an opportunity

As the hours had reduced at Le Petit Prince I saw an opportunity to explore my entrepreneur spirit making bread and selling it locally. Taking orders, and delivering each fresh loaf, personally, each morning as my great grandfather had done.

Creating this website allowed me to showcase some photography with my beloved cooking.

Creating Top Quality Cuisine with The Priory Hotel

My story took an incredible leap forward in May 2021, working with  ‘Michelin’ and ‘Relais & Chateaux Chef Stephan and his team at The Priory Hotel, Wareham. With the brilliant reputation and stunning food I learnt a lot from Head Chef Stephan Guinebault, an unforgettable experience. Take a look at their dining offering.

My Story Comes Full Circle

Today, as Head Chef at White Pepper Chef Academy, I can give back to new Diploma students, and lovely weekend clients who cook with us by teaching my passion for cookery to students of the future.

I am now continuing to develop my private chef business across Dorset, creating bespoke dining experiences for intimate dinners, family celebrations and special occasions.