Rebecca Mbele, from Tottenham, tells how she fled war-torn Congo to start a new life in the UK and secured her lifelong dream of working with children.

Growing up in the Democratic Republic of Congo, Rebecca Mbele would often care for her younger siblings and children of relatives and family friends at the age of 10.

Despite a rich wealth of minerals and natural resources, DRC is one of the poorest countries in the world following years of civil and international war from 1996-97 and 1998-2003. The conflicts and their aftermath have caused millions of fatalities amid continued unrest.

Rebecca lived with her parents, older sister and three younger brothers in the capital Kinshasa, the largest city in Africa with a population of 15 million. She is proud of her Congolese roots and recalled a happy childhood and enjoyed looking after her younger siblings and other children when they came to visit. Together they would play games, make dolls, pretend to cook, draw pictures and sing.

“The men would watch TV and discuss the news and politics and the women would be in the kitchen, and I would sit in a corner and play with the children. I felt honoured that their parents trusted me to look after their little ones,” said Rebecca, 44, who now lives in Tottenham.

According to Unicef, 7 million children in the DRC aged 5 to 17 are not in school due to the cost – despite the country’s government decreeing primary education should be free – and the vast majority of the country’s children have no pre-school education.

“There is an African proverb that says it takes a village to raise a child,” said Rebecca.

“There aren’t many places your parents can leave you when they go to work, so you would stay with a relative, neighbour or family friend in the community. For your children to go to a nursery, you had to be earning a lot of money. It was not an option for us.”

Rebecca left school in 1995 aged 18 after passing the Examen d’Etat, the Congolese equivalent of the French baccalauréat, and began studying economics at Université William Booth in Kinshasa.

Civil war broke out in DRC the following year with the country in political turmoil and economic decline, which spilled over into Uganda and Sudan. The conflict escalated when Rwanda invaded DRC and was later joined by more states including Uganda, Burundi, Angola and Eritrea.

Despite only lasting seven months, the war caused widespread destruction with hundreds of thousands of people killed or displaced. Rebecca’s family were forced to move further out of Kinshasa and she had no choice but to give up her studies.

She said: “The lifestyle we had was gone. I could feel it in the house. The country was getting worse and worse and there were fewer jobs. If you didn’t know people, you didn’t get work. I was crying on my bed every single night thinking, what is this life?”

During her studies Rebecca had met and got engaged to another student. He was also a political activist wanted by the Congolese government and fled the country in 1996.

“For a whole year there was no communication. No one heard from him or knew where he was. I was sad, confused and deeply worried. I thought it was finished and he was gone,” she said.

His aunt in the UK later wrote to tell his family he had arrived as a refugee and was safe.

The first war came to an end when President Mobutu was overthrown but political tensions and hostility continued under rebel leader Laurent-Desiré Kabilia, leading to the second conflict that would last five years. Fearing for her own safety, Rebecca flew to the UK to be with her fiancé.

They set up home in Camden and arranged a traditional Congolese wedding and would go on to have four children. Attending baby clubs and nurseries with her own children further sparked her interest in an education career.

She said: “I’m so glad they went. It helped them to communicate with other children, how to play and share toys. At that age, it is so important for their development. I would see how the staff set things up and would get down to the children’s level to speak to them. It was amazing to see, and I knew that this was what I wanted to do.”

Rebecca enrolled on an Early Years Practitioner Level 2 Diploma at the College of Haringey, Enfield and North East London (CONEL) and went on to study Supporting Teaching and Learning Level 3 Certificate. She received an Excellence Award from CONEL in 2018.

She is now working for N Family Club, an early years education provider with nurseries across London and the South East, having started her career at Pembury House Nursery School and Children’s Centre in Haringey where she undertook a placement while at college.

Rebecca said: “CONEL gave me the chance to truly believe in myself and prepare for my dream career. I was blessed to have had the most amazing, kind and caring teachers. I am so proud and amazed when I look at what I have achieved. I now know where I am and where I am going. I am happy and have a purpose in my life, and nothing can stop me.”

Apply now for Childcare and Early Years courses.

Construction students have undertaken additional health and safety training with energy company ENGIE after being unable to attend work placements because of the pandemic.

According to the Health and Safety Executive, there were 40 work-related deaths in the construction industry in 2019-20 and each year there are 61,000 injuries.

ENGIE provided free online modules to further develop skills and knowledge of plumbing and electrical students at the College of Haringey, Enfield and North East London (CONEL).

COVID restrictions across the UK meant many companies were not able to provide the work experience to students that normally forms a valuable part of their studies.

The training covered health and safety, fire safety, manual handling, asbestos awareness, legionella, risk assessments, working at height, stress awareness and young people at work.

Plumbing student Niah Abrams, 17, from Enfield, said: “I wasn’t too disappointed when we were told that we wouldn’t be able to do a placement because of the pandemic, because I had got some experience outside of college shadowing a plumber.

“For some of those on the course who might not have had that opportunity it was better than not being able to do anything at all. It was good that the college was able to make this happen and help us in this way.

“It taught us more about what happens in the real world, including a whole section on asbestos and legionnaire’s disease. It has given me more knowledge and extra insight if I come across anything like this, so I will know what to do.

“I also learnt that young people are more at risk at work because they because they have more strength and energy, and they might wear themselves out and not take a break to try and impress their employer.”

ENGIE also created a virtual video tour for students of a construction site in Green Lanes, Haringey, where it is working in partnership Clarion Housing Group to build 133 new homes along with an NHS facility and energy centre to power the development.

Karen Field, Social Value Manager for ENGIE, said: “Due to COVID-19 restrictions work placements were unfortunately not possible, so ENGIE made a site tour film with the help of our site team and offered virtual construction-based courses, which the students could do as part of their course.

“These have proved to be really successful with the students and enabled them to increase their knowledge on a variety of subjects linked to the courses they are taking.”

CONEL chose a selection of modules created by ENGIE for new employees of the company that were related to the students’ studies, with each module assessed through a test.

Latoya Patrick-Johns, Employer Engagement and Placement Coordinator for Construction, said: “Work placements give students the opportunity to gain real-life work skills that increases their knowledge and helps them to make informed career choices.

“These modules were designed by ENGIE for its new employees as part of their induction with the company, and were a great alternative to placements during the pandemic..

“Our students were able to get this training for free, which will give them the advantage of already having these skills and certificates to enhance their CVs and employability.

“We are very grateful to ENGIE for providing this opportunity to our students.”

Apply now for our Construction courses.

A history teacher at City and Islington College has spoken on Times Radio after contributing to a report that led to an apology and action on the racial inequality of war commemoration.

John Siblon appeared on Times Radio Drive with John Pienaar on 22 April following a public apology by the Government and the Commonwealth War Graves Commission (CWGC), which is responsible for commemorating the war dead.

His research was included in the CWGC’s Report of the Special Committee to Review Historical Inequalities in Commemoration, undertaken following the documentary Unremembered: Britain’s Forgotten War Heroes, which was aired on Channel 4 in 2019 and presented by Tottenham MP David Lammy.

The CWGC found at least 116,000 African and Asian casualties from the First World War were not commemorated by name, or at all. Many of these were young boys taken from their villages who acted as auxiliaries carrying food and equipment.

During the radio interview, John, who is working towards a PhD that looks into war memory, said: “I’m really pleased it has been such a high-profile response, because that’s what’s needed.

“The whole country really needs to know about this omission and this mistake, and for it to be acted on as quickly as possible. All the evidence points to a thinking at that time that looked at black lives being worth less than white lives.”

John explained that war cemeteries in Britain and Europe have headstones to African and Asian servicemen, but further afield many were left where they lay when they died.

He said: “Their lives and their bodies were literally seen as worthless, and that really fits in with the thinking of that period that corresponded with racial hierarchy.”

John’s research Negotiating Hierarchy and Memory: African and Caribbean Troops from Former British Colonies in London’s Imperial Spaces; and Race, Rank and the Politics of Inter-war Commemoration of African and Caribbean Servicemen in Britain, were referenced in the CWGC report.

The report made 10 recommendations including an ongoing commitment to continue searching for unnamed war dead and those not commemorated, better education on the sacrifices made by underrepresented communities and the building of new memorials.

Apply now to study A Level History at CANDI at our Angel and Enfield Centres.

Are you aged 16+, with a passion for food and looking to immerse yourself into the Korean culture? With the K-Wave creating a phenomenon worldwide, including the rise of pop group BTS and the tv show Squid Game having everyone hooked on Netflix, WestKing are re-launching the K-Cuisine workshops, teaching you how to make a variety of delicious Korean dishes.

K-Cuisine will be run by our experienced Chef lecturers, where you will have the opportunity to make a selection of Korean dishes. This year we will also be offering specific Kimchi sessions. Perfect for all levels and abilities – whether you’re a novice or more experienced chef, giving you the opportunity to try something new and experience new flavour combinations!

The hands-on half-day workshops will be hosted in our renowned training kitchens, the same kitchens where former students TV chefs Jamie Oliver and Ainsley Harriott learnt the trade.

The Street Food K-Cuisine workshops (14 May & 11 June), will have a K drama theme including dishes such as the ever-popular Korean corn dog (as seen in K drama ‘Start-Up)’, Honeycomb dalgona (can you take on the delicate candy-cutting challenge as seen in Squid Game..?) and Tteokbokki (as seen in ‘Vincenzo’).

At the Kimchi workshop (21 May), you will try your hand at making this traditional Korean dish, abundant in flavour and health benefits. Recipes will include making kimchi pancake and bibimbap.

The final workshop will be a Vegan Workshop, (18 June). This session will have a focus on food sustainability, so If you are interested in how a healthy plate can equal a healthy planet then this is the workshop for you. Dishes of the day will include Potato Pancake, Mayak Gimbap (Mini seaweed rolls) and One-pot vegetable rice bowl

You can choose one of the workshops for £60, or attend both at a reduced fee.

After the workshop, you will be able to take home your dishes. Dishes can be catered to most dietary requirements – please let us know your individual requirements in the booking form.

The workshops will run on a Saturday from 10am to 1pm, at the college’s Victoria Centre in central London.

Each workshop costs £60 or £100 for two workshops (You will recieve a code to get £20 off your second workshop once you book – look out for the email)!

These events are now closed. For future events please see our news page or for enquiries, please email international@westking.ac.uk

A film and media student at Westminster Kingsway College has told of her “amazing experience” after getting the chance to work on hit Netflix show Top Boy.

Ronni Winter, 18, from Waltham Forest, worked on set during filming for the fourth series of the hard-hitting crime drama, which is due to be released later this year.

The award-winning series was first broadcast on Channel 4 in 2011 and received positive feedback from critics. A second series followed before it was revived by Netflix for a third season in 2019.

Ronni, who is studying A Levels in Film Studies, Media Studies and Sociology, said: “Being on the set of Top Boy was an amazing experience. There was so much team effort and reliance on each department for everything to run smoothly.

“I was able to learn a lot of new skills and network with so many inspirational people, which has helped me decide what aspects of film I enjoy working in the most.”

Ronni had the opportunity to work on the programme through her involvement with Million Youth Media (MYM), an initiative by production company Fully Focused to give young people skills and experience to pursue a career in film.

Her placement was part of the Set Ready Training programme run by Fully Focused and FilmFixer, a location management company used by the producers of Top Boy.

“I want to work in the film industry because it’s so imaginative and explorative. The idea that so many people’s ideas and abilities can come together to create something visually timeless is beautiful,” she said.

Ronni joined MYM two years ago and has worked on a number of productions including the pilot episode of BBC Three comedy PRU, about a group of teenagers in a pupil referral unit, which featured her artwork.

PRU stars Pia Somersby, a Performing Arts student at WestKing’s sister college City and Islington College, and has been commissioned for a full series.

“I’ve always been creative and enjoy coming up with new ideas. I felt very proud and motivated when I saw my art on PRU that the director had asked me to design,” said Ronni.

“I have had such a positive experience with MYM. It’s like having another family and given me the chance to try a lot of different media roles, and really inspired me to keep pushing towards the place I want to be in life.”

Westminster Kingsway College and the Institute of Hospitality are to host a lecture to celebrate the 100th birthday of culinary legend Ron Kinton.

The Ron Kinton Anniversary Lecture is being held in recognition of the chef, author and educationist’s huge influence on the catering profession and his lifetime of dedication to the industry.

The lecture, which is to be an annual event, will feature inspirational talks from leading industry figures including alumni from the college’s School of Hospitality and Culinary Arts.

It will be streamed live online from the college’s Victoria Centre on Wednesday 28 April at 3pm.

Ron Kinton, who turned 100 in January, recognised along with fellow chef Victor Cesarani that there was a need for a dedicated cookery book for catering students.

Writing everything in longhand, they would go on to produce the first 10 editions of Practical Cookery and the first 11 editions of The Theory of Catering, with later volumes being co-written by Professor David Foskett, a Fellow of the Institute of Hospitality (FIH).

Both books are widely regarded by the industry as culinary bibles and are still used by catering students throughout the world.

He is also the co-author of several other leading textbooks including Advanced Practical Cookery, Contemporary Cookery, Kitchen & Larder Work and Patisserie & Confectionery.

Ron Kinton trained at the college, then Westminster Technical Institute, in 1936 and began his culinary career at the Waldorf Hotel and Claridge’s. He joined the Army Catering Corps at the outbreak of the Second World War, working his way up to the ranks of Sergeant Instructor at the Army Catering School of Cookery.

After the war, he returned to Claridge’s and then worked in catering for industrial giant ICI. He then trained to become a teacher and was one of the founding members of Acton Hotel School, which would later move to a new location and become Ealing School of Hotel Keeping and Catering, and subsequently the University of West London. In 1978 he graduated with a BEd (Hons) from Garnett College.

Speaking at the first lecture will be Wendy Bartlett MBE FIH, founder of contract caterer Bartlett Mitchell; Frederick Forster, Head Chef of Read’s restaurant in Faversham; and Sal Gowili FIH and John Williams MBE, General Manager and Executive Chef of The Ritz London, respectively.

Gary Hunter FIH, interim principal of Westminster Kingsway College, said: “Ron Kinton’s story is still hugely inspirational and just shows just where a career in hospitality can take you.

“The fact students here at WestKing and around the world still use The Theory of Catering as part of their learning, is testament to how influential he has been in education and how respected he remains within the industry.

“Ron’s work has had an impact on so many, which is why we and our good friends at the Institute of Hospitality wanted to celebrate his life, passion and commitment in this way.”

Peter Ducker FIH, outgoing Chief Executive of the Institute of Hospitality, said, “The Institute of Hospitality is delighted to be launching the inaugural Ron Kinton Anniversary Lecture with Westminster Kingsway College.

“Ron started training for his career at Westminster Technical Institute aged 15. I picture him then, when he could not have thought in his wildest dreams where his career would take him, or what a massive impact he would have on future generations. I read his book The Theory of Catering as a student in the 1970s and it’s still in print today.

“I hope that Ron’s remarkable story, and the amazing journeys our speakers at this event have had, will strike a chord with students today and inspire them. I love the thought that perhaps many decades from now a student, inspired by our speakers and Ron’s example, will be celebrated in a similar way.”

A student with autism has revealed how creating an animated short film at college to promote race and gender equality helped him to cope with the condition. Jack Reddington, 23, was among the students making films on equality while studying for a Diploma in Games Design and Animation at CONEL.

The completion of the film coincided with World Autism Awareness Week, a campaign by the National Autistic Society to raise awareness of the condition that affects 700,000 people in the UK. Autism is a lifelong disability that affects how people communicate and interact with the world. 

Jack scripted, produced and edited the film, which features simple animated figures of people from different backgrounds to explain racial, religious and gender equality. He lives in Enfield and was diagnosed with autism when he was two.

Jack said: “Sometimes I get distracted and find it hard to concentrate. Creating animations has really helped me to focus more and keep my attention. 

“I like being creative, coming up with ideas and solving problems with others, and I was very proud of the positive reaction of my teachers and classmates to the film. My teachers have been great, and I have learnt a lot from them. They have given me lots of tips and advice. If I struggle with a bit of work, they help me to get it done.”

Jack’s mum Bernie, 56, said: “Jack finds it socially hard and tends to keep himself to himself although we have encouraged him to make friends. The staff at CONEL have been fantastic from day one. They have been very patient with him. Nothing has been too much trouble.”

Jack started at CONEL on a Level 1 course in September 2016 and is expected to complete the Level 3 Extended Diploma, the equivalent of three A Levels, this summer. During his time at CONEL, Jack has produced many other creative 3D animations during his studies including a sword that turns into a utility tool and then a pogo stick.

He has also attended RGX Rezzed, London’s leading gaming event at Tobacco Dock in Wapping, and taken part in e-sports tournaments with other students on his course.

Tamara Lesniewska, Lecturer in Creative Digital Media, said: “When Jack started at the college four years ago, we were not sure how he would cope with a diverse group of students – school leavers and adults – let alone the demands of the curriculum projects. Now he is in his final year and contemplating whether to do a higher education course or venture into the world of work.

“Jack is a skilled animator with a fantastic imagination. He enjoys drawing and seeing his work come to life using graphics tablets and professional software. He has a quirky, fun personality and is always happy to share his ideas and give a helpful hand to his peers. With the right support and guidance, we believe the creative possibilities for Jack are endless.” 

Michelin star restaurateurs and TV cooks were among the guest chefs serving up advice to students at Westminster Kingsway College’s School of Hospitality and Culinary Arts.

Top chefs including Alain Roux, Brian Turner CBE, Cyrus Todiwala OBE and Cherish Finden took part in a series of online chats with culinary arts and hospitality students during March.

They gave advice on career opportunities and shared their experience on designing menus, creating healthy and nutritious dishes and exceeding their guests’ expectations.

James Frost, 18, who is studying a Professional Chef diploma, said: “The passion the chefs had for cooking really came across and was very inspiring. They gave clear answers to my questions and explained how to present yourself and what chefs look for in an employee.

“We’ve been in lockdown and you can lose your motivation, but this has really helped build that up again. It gave me a lot of different options on where I could take my career and opened my eyes to new opportunities.”

The chefs were optimistic and confident that the industry would recover from the impact of COVID and there would be opportunities for new chefs and apprentices in their kitchens.

Alain Roux, Chef Patron of The Waterside Inn in Berkshire, said: “For any person starting in the industry, I will do everything I can to open my door. Think and stay positive as things will get back to normal and there will be a bright future.”

On applying for jobs, he added: “Don’t be scared, even if it’s a dream. There are no names or places that are too big. If you don’t try, you don’t know.”

Brian Turner, best known for his TV appearances on This Morning and Ready, Steady, Cook, recommended students to have a career plan. “Be like a sponge, absorb everything, work as much as you can” he said.

The chefs also told students how they find inspiration for their menus and spoke about the recent increase in appetite for more vegetarian and vegan cooking.

Andrew Wong, Chef Patron of A Wong restaurant in Victoria, explained how he initially put his own twist on dishes that had inspired him on trips to the Far East.

Gary Jones, Executive Chef at Raymond Blanc’s restaurant Le Manoir near Oxford, said he took inspiration from the seasonal produce grown in its grounds. He said: “I always start with the season and what ingredients are available, and then think how I am going to come up with something new or take something to the next level and make it even better than it was before.”

Cyrus Todiwala, Proprietor and Chef at Café Spice Namasté in Newham, who has appeared on TV shows including Saturday Kitchen, said it was important to gain a better understanding of plants to create dishes that are better for the environment. “We are seeing a huge growth in the demand for plant-based food on our menus, and people wanting to know exactly where their food has been sourced and produced,” he said.

Andy Aston, Head of Wellness and Nutrition at catering provider Baxter Storey, also extolled the virtues of a plant-based diet and how he uses nuts, grains and vegetables in much of his cooking.

Chantelle Nicholson, Chef Patron at Tredwells, agreed on the importance of using ethically sourced ingredients when creating dishes. “I believe in regeneratively farmed meat and sustainable fish. I think we can and should do everything better,” she said.

Cherish Finden, Executive Pastry Chef at Pan Pacific London and a judge on Bake Off: The Professionals, explained how she often substitutes sugar with honey and cream with coconut or soya milk to make her dishes healthier. When questioned on what employers look for in future chefs, she added that she wanted to see a spark in the person’s eyes and a passion for food.

The chefs also spoke about the important connection between healthy eating and a healthy mind, particularly in relation to anxiety during lockdown. Simon Boyle, Founder of Beyond Food Foundation, explained how healthy food is good for the mind and how the charity has helped homeless and vulnerable people find fulfilment through cooking.

On the importance of entering competitions, Hayden Groves, Chef Consultant and former National Chef of the Year, said: “Win, lose or draw, you learn a lot. You learn about ingredients and how to maximise the impact of flavour and manipulate it and how to get the best out of yourself.”

Ben Purton, Culinary Director of the hospitality recruitment company Off To Work, advised students to consider opportunities across the sector from hotel kitchens and restaurants to football stadiums, cruise ships and contract catering. On getting into the industry, he said: “Make sure your passion and attitude comes across as much as you can. Let me buy into you as a person, especially at interview.”

All the chefs recommended the advice and support available through professional organisations including the Royal Academy of Culinary Arts and the Craft Guild of Chefs.

WestKing is one of the country’s leading colleges for hospitality and culinary arts courses and apprenticeships. Paul Jervis, Head of School for Hospitality and Culinary Arts at WestKing, said: “This was a fantastic opportunity for our students to get a real insight into what it takes to succeed in the culinary and hospitality industry from some of the best chefs in the country.

“I would like to thank each of the chefs for giving up their valuable time to share their wealth of knowledge and experience with the next generation of chefs we are training at WestKing, and inspiring them with their passion and enthusiasm for cooking.”

A lawyer has urged CONEL students to challenge society’s views on race and gender after highlighting the barriers she faced as a black, working class woman.

Denise Stephenson shared her journey from growing up on a council estate in Harlesden to becoming a partner in a law firm during a live chat to celebrate International Women’s Day. Under the title ‘Overcoming Despite the Odds’, she shared her story in an online video chat.

Denise worked for Sharpe Pritchard Solicitors for 14 years and has also been employed in planning and legal teams at Royal Mail’s Legal and Compliance Team, Camden and Westminster Councils and at RadcliffesLeBrasseur LLP.

She told how her headteacher at school encouraged her to pursue her dream of becoming a lawyer, but the route to law for Denise was a ‘painful process”, where she encountered bullying and racism.

She said: “If you’re from a lower socio-economic background and/or a black woman you will come across a lot of adversity and barriers, so you’re going to have to dig in and find your resilience.”

Denise recalled how on one occasion, whilst she was a partner, a colleague tugged her braided hair extensions and asked if it was rope, and at another time, during a training session of Commissioners, one of the attendees openly asked whether she was a tea lady.

She said: “What happened to me really highlighted the problems that exist within law firms and barristers’ chambers, where they recruit people who are reflective of them, and I just think ‘How is this right?’”

Her experience prompted her to launch her own charity ROK (Reach Out 2 Kids) to support and encourage children and young people from BAME and low-income families, in their career aspirations.

Denise said: “There is a volume of talent out there and companies are missing them, which is part of the reason I set up ROK. I don’t want young people to have to go through the pain I and many people like me, went through just because of where they come from.”

She recalled how when she first attended planning inquiries (equivalent of court proceedings) she was almost always the only black person in the room and while much had changed, there is still a long way to go.

“We have to keep pushing and challenging the order of things and keep standing firm and saying I’m here and I’m not going anywhere,” she said.

Denise concluded by referring to this year’s International Women’s Day theme of Choose to Challenge and urged students to challenge the status quo. She asked them to question why there are not more women in the boardroom and why children from black and low-income families do not get the same opportunities as many of their white peers.

She said: “We can make such a difference, each and every one of us, both men and women, but I think as women we need to be encouraged to do that and have the strength and character to do that, by tapping into our inner selves and believing who we are and what we can do.