From left, catering lecturer Stephen Hardy, catering and hospitality students Sam Holmes and Brianne McTurk, Royal Navy Chef Millie Francis and Able Seaman Jack Thomson
ROYAL Navy chefs swapped the high seas for the River Tees and treated hungry students to a careers day with a difference.
Able Seaman Jack Thompson, 26, and Royal Navy chef Millie Francis, 22, delivered Ready Steady Cook-style demonstrations and shared their stories with Middlesbrough College’s catering students.
It was familiar ground for Mr Thompson, who studied sports science at the College.
Jack, from Acklam, said: “I was working in the oil and gas industry but became bored of my nine-to-five and the constant worry about job security. Joining the Royal Navy has opened up so many opportunities that I wouldn’t get in civilian life.
“It’s great to be able to come back and share my experiences and career journey.”
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