IT'S a long way from Wincobank to the French Laundry, California, one of the world's top restaurants, but Ashley Caley could say it all started with a bread roll.
The 19-year-old commis chef at the Michelin-starred Fischer's at Baslow Hall, will leave early next year to take up a two-month placement in the United States.
They might even ask him to stay. Would he?
"I'd love to," he says, taking a break from the kitchen at Fischer's to talk.
Ashley is the latest in a series of bright young talent nurtured by Castle College's nationally renowned catering department.
As a pupil at Hinde House School, he was the last to be picked for work experience and ended up in the kitchen at the Cutlers' Hall.
"I wasn't too impressed," he says of hearing where he was being sent. But something a little magical happened when he was asked to turn bread dough into rolls. He found he liked doing it.
As he had no other plans in life he found himself at catering college and his burgeoning talent was soon nurtured by his tutors, among them Mick Burke.
Mick and the college have set up a supply line to furnish Fischer's with chefs. Most of the present brigade come from there. "I don't know where we would be without Mick," says Fischer's boss Max Fischer.
Head chef Rupert Rowley adds: "Mick said 'I've got one with a shine.' Ashley wanted to do pastrywork. He has the opportunity to go all the way."
Ashley's particular shine was representing Britain and winning the Maurice des Ombieux trophy in Belgium under Mick's tutelage earlier this year. It was the college's second victory.
"I won €1,000 and a deep fat fryer. It's still sitting at home waiting to be used – it's got a French plug on it," he says.
At college, Ashley showed his interest in food wasn't just 9 to 5. He and a fellow student saved up their pennies and booked a table at Heston Blumenthal's Fat Duck restaurant in Bray.
After spells at places like the Yorkshire Grey pub in Sheffield, he got himself a job at Rowley's gastropub in Baslow where he was noticed by Rupert. "He stood out as a nice young man."
He would also work evenings and weekends when other lads his age would be out on the razzle.
He doesn't know where his cooking talent comes from. And despite them asking, he still hasn't cooked anything for his parents, Louise and John. "They have asked me but on my days off I'm just too tired," he says.
The California placement came about by good timing. As one of his brightest stars, Mick picked Ashley to be in the preparation team during this year's Skills for Chefs conference run by Sheffield University.
One of the speakers was Claire Clarke, British-born pastry chef at the Laundy. It was a brief encounter but she gave him her card and told him to get in touch. He did.
Rupert's right behind him, pointing out that not all young chefs are quick to take up such opportunites.
"I left Max for Le Manoir and came back. I am happy to see Ashley go.
It's great to learn new things," Rupert says.
Ashley will be doing the placement without pay and he doesn't know yet where he's going to live but is looking forward to the big adventure.
And, who knows, he could one day take over from Rupert – for Fischer's like to 'grow their own'.
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