much, says 19-year-old Raymond Jones, who just finished top of his culinary class at Bermuda College tonington Beach Hotel School.

Mr. Jones finished with a grade point average of 3.5 out of 4.

He just completed his two-year course during which he also spent three weeks as an exchange student in London where he worked at the exclusive Savoy Hotel.

There he did pastry making, hot stove work (sauces) and larder.

The Skal Club of Bermuda, whose aim is to promote "friendship'' between the tourism, travel and hotel industries, awarded Mr. Jones a set of Swiss knives that symbolised his entrance into the culinary arts.

Mr. Wilhelm Sack, vice-president of Skal club and general manager of Horizon & Cottages, offered Mr. Jones employment as "chef de partie'' at Horizons because "if you don't have employment, you don't need the knives.'' The Skal Club of Bermuda is a member of Skal International which has a membership of 25,000.

Ms Susan Wainwright, president of the Skal Bermuda, said "the aim of the group is to promote friendship between members of the hotel, travel and tourism industry.

"Every year we select a student with potential for the hotel or culinary industry.'' Currently, Mr. Jones is working as a short order cook at Riddells Bay Golf and Country Club.

Mr. Jones said, "I have been cooking since I was eight. I used to make a lot of meals for my family. The first thing I probably ever made was pancakes. My favourite dish to make is lobster because I love to eat it.'' Mr. Sack said he offered Mr. Jones the job at Horizons in part because: "Young people must see that they are being supported.'' Mr. Jones said he hoped in the future to attend the Culinary School of America.

"I can't wait to go back to Europe and maybe work at the Savoy again,'' said Mr. Jones.

PRIZED KNIVES -- Mr. Raymond Jones (middle) displays the Swiss knife set he received from Mrs. Susan Wainwright, president of The Bermuda Skal Club and Mr. Wilhem Sack, vice-president. He received the prize for coming first in his culinary arts class.